Apple Pie with Crumble on Top

    1 hour 5 minutes

    This is an apple pie but some of the base is crumbled on top a little bit like an apple crumble. Either way this is a great apple dessert.

    68 people made this

    Serves: 8 

    • 2 cups (250g) plain flour
    • 1/2 cup (125g) white sugar
    • 1/4 teaspoon salt
    • 185g chilled butter, diced
    • 2 egg yolks, beaten
    • 625g apples - peeled, cored and cut into 1/2cm slices
    • 1/4 cup brown sugar, packed
    • 1 tablespoon plain flour
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 200 degrees C.
    2. Sift four, 1/2 cup sugar and salt into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides of a 20cm pie dish
    3. In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into the base, and sprinkle reserved crumb mixture evenly over top.
    4. Bake the pie in preheated oven for 15 minutes. Reduce heat to 180 degrees C and continue baking 20 minutes, or until top is golden brown and filling is bubbling.

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    Reviews and Ratings
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    Reviews in English (46)


    Base was delicious, even using margarine instead of butter. Apples were sour and not quite cooked in the time allowed.  -  30 Jan 2016


    This was very good! The only thing was the crust was a little too thick for the unmassive filling. If I were to make it again, I would probably double the filling, since the shortbread over powered its taste. Also, I would cover the edges with tinfoil, because the shortbread browns easily  -  15 Oct 2004  (Review from Allrecipes USA and Canada)


    Super easy and delicious! A great alternative to traditional apple pies. I added 1/4 cup more brown sugar and changed spices to 3/4 t cinnamon and 1/4 t nutmeg. Took it to work and my co-workers went crazy!!  -  02 Oct 2003  (Review from Allrecipes USA and Canada)