About this recipe:If you can't decide between an apple pie and an apple crumble - this will save you the trouble. This pie is packed with apples, sultanas and walnuts and topped with crumble. Perfect!
1 (23cm) pastry case
750g thinly sliced apples
1 tablespoon lemon juice (optional)
175g caster sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 tablespoons sultanas (optional)
8 tablespoons chopped walnuts (optional)
8 tablespoons flour
8 tablespoons dark brown soft sugar
3 tablespoons butter
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:35min › Cook:25min › Ready in:1hr
Preheat oven to 190 C / Gas 5.
Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together caster sugar, 2 tablespoons flour, cinnamon and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in sultanas and walnuts if desired. Spoon mixture into pastry case.
In a small bowl mix together 8 tablespoons flour and brown sugar. Rub in butter until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminium foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Apple pie tips
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.