Apple pie with crunchy topping

    1 hour 30 min

    A deep apple pie with crumble mixture sprinkled on top which gives it a lovely texture. Everyone who tries it raves about it!

    136 people made this

    Serves: 8 

    • 1 (23cm) unbaked pastry case
    • 125g plain flour
    • 100g dark brown soft sugar
    • 100g caster sugar
    • 1 teaspoon ground cinnamon
    • 125g butter
    • 7 Granny Smith apples - peeled, cored and sliced
    • 1 tablespoon lemon juice
    • 100g caster sugar
    • 3 tablespoons plain flour
    • 1 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Place rack in lowest position in oven. Heat oven to 230 degrees C / Gas 8.
    2. To make topping: Mix 125g flour, 100g brown sugar, 100g caster sugar and 1 teaspoon cinnamon; rub in butter until mixture is moist and crumbly, and clumps together easily.
    3. To make filling: Peel, core and slice apples into approximately 3mm slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, caster sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
    4. Layer apple slices in pastry case. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
    5. Place pie on baking tray in oven to catch juice drippings. Bake for 15 minutes. Reduce oven temperature to 180 degrees C / Gas 4, and bake for 45 minutes to one hour; bake until centre of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

    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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (103)


    My best friend introduced me to this pie when he entered it - and WON - a company-wide baking competition! It was sooo delicious that at least 20 people begged him for the recipe. Since then I've been hooked! I make it whenever I have company, serving it hot out of the oven with a dollop of vanilla bean ice cream! I am always flustered by the overwhelming compliments. Warning, though: this pie is messy - don't expect a clean slice!!!! Also, I usually end up filling 2 pie crusts with the filling (it makes a LOT) then double the topping recipe. DEEEEE-LISH!!!!  -  02 Jan 2004  (Review from Allrecipes US | Canada)


    Finally, an apple pie recipe I can give five stars to! I've made this three times now, tweaking it a bit each time and this last time was the best. Notes: 5 and a half granny smiths instead of 7 okay. May want to lower tartness by using a couple apples of a different type. Add 1/3 cup brown sugar in the filling along with the 1/2 cup white sugar. Add 1/8 tsp allspice, 1/16 tsp ground cloves. Cut apples really thin and spiral when laying it out in pan. Crumb topping is a bit powdery, needs work... turns out crispy and sweet which works well with the tartness of the apples. May lower heat a bit since topping was dark. Didn't affect taste, just the look.  -  22 Jan 2003  (Review from Allrecipes US | Canada)


    I have made this pie twice now, and both times it came out fantastic. The first time I did not use all of the topping, nor did I pat it down, thus, it created a wonderfully crumbley texture for the top. The second time I patted it down and it made more like a crust. Both are great, just different effects. Everyone raved.  -  28 Jul 2005  (Review from Allrecipes US | Canada)