Amy's apple pie

    1 hour 10 min

    Quick and easy, with a gorgeous non-pastry topping. Try a variety of apples, mix it up...

    552 people made this

    Serves: 8 

    • 200g flour
    • 125ml vegetable oil
    • 2 tablespoons cold milk
    • 1 1/2 teaspoons sugar
    • 1 teaspoon salt
    • 150g caster sugar
    • 3 tablespoons plain flour
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 60g plain flour
    • 6 apples, cored and sliced
    • 100g caster sugar
    • 125g butter

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. To make base: In a large bowl, mix together 200g flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 24cm pie dish, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
    3. To make filling: Mix together 150g sugar, 3 tablespoons flour, cinnamon and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pastry case.
    4. To make topping: Using a pastry blender, mix together 60g flour, 100g sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
    5. Put pie in the oven on a baking tray to catch the juices that may spill over. Bake 45 minutes.

    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 in English (483)


    nice and easy thanks!  -  07 Jun 2013


    That an awesome and easy to make pie. Well, I took a shortcut and used a frozen pie crust. But, it was so easy. I picked this recipe becasue I was out of brown sugar and did a search to see if there was such an apple pie using only white- and here it is! I did take one reviewer's advice and added 1 TB lemon juice and 2 TB cornstarch - then as advised, put it all in a saucepan to ensure the apples cook better. After about 20 on 'low' (and stirring frequently!), I poured it into my premade crust. Then, for the topping, I didn't have a pastry cutter, so I used a fork. And, I'm a sweet tooth, so I doubled the amounts for the crumb crust. I added cinnamon and a little sugar now and then as I was mashing with my fork. I loaded the pie with these crumbles. After about 40 min, I took it out (remember, I already cooked my apples earlier), and it was golden brown and crunchy on top and my crust was not overdone or dry since I didn't have to bake as long.  -  28 Oct 2005  (Review from Allrecipes US | Canada)


    This recipe is excellent! I made a few slight adjustments, however, that made the pie even better. Use just under the amounts shown for oil and salt for the crust. Add 1 TBS of lemon juice and 2 TBS cornstarch to the filling mixture and cook in a saucepan until tender, then put in the unbaked pie crust. Use 1/2 cup brown sugar, 1/4 cup sugar, and a few dashes of cinnamon, along with the other ingredients, to make the topping. You can also add some rolled oats and chopped pecans to the topping mixture for added variety. Enjoy!  -  19 May 2004  (Review from Allrecipes US | Canada)