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Apple Pecan Crumble Pie

Ingredients

Pie Dough

  • 300 g all-purpose flour
  • 200 g butter
  • 100 g water
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 egg for egg wash

Apple Filling

  • 10-12 assorted apples
  • 100 g apple concentrate
  • 100 g sugar
  • 1 Tbsp cornstarch
  • 1 lemon
  • A splash of vanilla extract

Crumble

  • 100 g pecans
  • 50 g brown sugar
  • 50 g sugar
  • 100 g butter
  • 100 g flour
  • A pinch of salt
  • ¼ teaspoon cinnamon

Instructions

Pie Dough:

  • To make the pie dough, grate fridge cold butter.
  • Mix with the flour, salt, and sugar until pea-sized pieces form.
  • Add half of the water, mix, and then add the remaining half.
  • Knead the dough until it just comes together, leaving some butter flakes in it.
  • Form it into a round, wrap it tightly in plastic wrap, and let it sit in the fridge for at least 1 hour (preferably overnight).

Preparing the Apples:

  • Fill a large bowl with cold water and squeeze all the juice from the lemon into it.
  • Peel and slice all the apples, letting them sit in the acidulated water as you work so they don't brown.
  • Strain the water from the apples and place them in a large pot with the sugar and apple concentrate.
  • Cook over medium heat until the apples are al dente.
  • Turn off the heat and pour off as much liquid as possible, set that to the side.
  • Transfer the apples to a container and refrigerate them to cool.

Apple Syrup:

  • Boil the excess liquid until it is reduced and syrupy, about 5 minutes. Reserve until ready to make the pie. Do not worry if it gets a little gloopy, it's just the pectin from the apple.

Pecan Crumble:

  • Roughly chop all of the pecans. Do not toast. They will toast when baked in the crumble and can burn if already toasted.
  • Grate fridge cold butter, then mix with cinnamon, sugar, brown sugar, flour, and the toasted pecans using your hands until a crumble forms.
  • Refrigerate or freeze the crumble until ready to bake the pie.

Baking the Pie Shell:

  • Roll out the rested pie dough to about ⅓cm or ¼in thick.
  • Transfer it to a pie plate and shape the edge.
  • Line the shell with foil and baking beans.
  • Bake at 200°C for 20-25 minutes.
  • Remove the foil and beans, brush the shell with beaten egg, and bake until light golden brown, about 10-15 minutes.

Assembling the Pie:

  • Once the pie shell has cooled, take the apples out of the fridge.
  • Stir 1 tablespoon of cornstarch into the apple syrup.
  • Mix the syrup and the apples together.
  • Pour into the pie shell.
  • Top with all of the crumble mixture.

Baking the Pie:

  • Bake the assembled pie in a 350°F oven for around 30-40 minutes.
  • Start checking after around 20 minutes and tent the edges with foil if they start to get too brown.
  • Pull from the oven when the pie is bubbling and golden brown on top.
  • Let cool slightly and enjoy!