Crumbling Apple Pie

Crumbling Apple Pie


Apple pies know no seasons however I find it particularly enjoyable in fall. Today I share something a little different that still embodies everything loved about traditional apple pie. This crumbly pie has a rich apple filling that’s juicy, compact, sweet and cinnamon-spiced with a buttery flaky crust. Enjoy it with some vanilla ice cream and toasted walnuts.

Ingredients for the base:

300g/3cups flour
100g/1cup Cane sugar
100g/3.5oz Butter
50g/0.5cup Hazelnuts
1 egg
half sachets Baking powder

Ingrtedients for the filling:

4 Apples
2 tablespoons Cane sugar
2 tablespoons Honey
50g/0.5cup Pinoli
20g/1tbsp Butter
1 tbsp Cinnamon powder

Well, fasten your aprons, here we go!

Peel the apples and cut them into cubes. Start by preparing the filling. Put the butter and sugar in a large pan and let them melt. Add honey and diced apples, sprinkle with cinnamon and give it a good stir.

Crumbling apple pie prepCrumbling apple pie prep

When the apples are half cooked, add the pine nuts and cook for another 10 minutes until they are caramelized. Turn off the heat and let it cool.

Put the flour, baking powder, chopped hazelnuts, and cane sugar in a bowl. Make a hole in the center, add the eggs and the butter in small pieces and start mixing everything first with a spoon and then with your hands, creating a fairly crumbling and not compact mixture.

Crumbling apple pie prepCrumbling apple pie prepCrumbling apple pie prep

Take a baking sheet with baking paper and place a third of the crumbled mixture on the base compacting it well with your hands. Create a little bit of outer edge then put the filling of caramelized apples and cover with the remaining crumbled dough. Lightly compact with your hands and bake in a preheated oven at 180C/350F for about 30 minutes until the surface is biscuit-shaped.

Crumbling apple pie prepCrumbling Apple PieCrumbling apple pie prep

Take the cake out of the oven and let it cool for a few minutes before removing it from the pan.

Tips and storage
If you want you can also remove the yeast, it is not strictly necessary. You can also enrich the crumbled with raisins or other dried fruit and if you want you can also blend the apples while you are cooking them with liqueur. When cooled you can sprinkle it with icing sugar. The crumbled apple can be kept for two or three days. You can freeze it.

Crumbling apple pie