Roasted Pecan Apple Pie with Cinnamon Crumble; A Quarantine Pie
Sweet, sweet friends – hi! Thanks for stopping by for today’s recipe: Roasted Pecan Apple Pie with Cinnamon Crumble.
Today marks the 15th day of our Covid-19 induced self-isolation. For the most part, we’re doing pretty fine. We’re keeping busy, trying to limit the number of times we have to go out for necessities, and attempting to remain relatively sane throughout. If we go out for a walk – which for some reason Boyfriend thinks is “good for us” – we go early in the morning before it gets too crowded. If we have to go shopping, we make sure to get everything we’ll need for the rest of the week. I’m on the phone to my family every single day, I’ve had wine video chats with my best gal-pals, and I’m finding a lot of solace in this here corner of the internet.
One of the benefits of our new quarantine lifestyle has been clearing out the freezer. See, at any given time throughout the year our freezer is stocked with: at least two disks of pie dough, three bags of miscellaneous fruit, one bag of buttery crumble topping, a bag of cookie dough balls, and a couple bags of extra buttercream or frosting. In an ideal world, those items alone would constitute as a well stocked freezer. In a quarantine world, these treats take up space that could otherwise be used to store vegetables, meats, or leftovers. You get the picture.
Join me in making a freezer pie, won’t you? I’m making a Roasted Pecan Apple Pie with Cinnamon Crumble, but your adventure might be slightly different. Whatever fillings you have stored in there – berries! cherries! stone fruits! – a pie is a pie is a pie. As long as the dough is flaky / the filling is sweetened & spiced / the topping is buttery, the end result will always be amazing.
And you get to clear out a little corner of your freezer, amen.
Roasted Pecan Apple Pie with Cinnamon Crumble
for the pie dough:
- 340 g plain flour
- 255 g salted butter, very cold & cut into small cubes
- 4-6 tbsp ice water
for the crumble topping:
- 125 g plain flour
- 45 g jumbo oats
- 100 g light brown sugar
- 1/4 tsp baking powder
- 115 g salted butter, at room temperature
- 1 tbsp cinnamon
- 3/4 cup roasted pecans, chopped
for the filling:
- 350-400 g apples, peeled, cored & sliced
- 1 tbsp cornflour
- 1.5 tbsp caster sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnmon
- Preheat the oven to 250C.
- First, make the pie dough. In a large bowl, working quickly to add the butter to the flour & toss around. Use your fingers to press each cube of butter into a flat sheet, tossing the butter throughout to make sure each piece is covered. If at any time the butter seems warm, refrigerate the bowl briefly. Sprinkle about 4 tablespoons of ice water into the bowl & use a gentle hand to stir together until just combined. You’ve added enough water to the mixture if you can pick up a handful of the dough & easily squeeze it together without it falling apart, but without it being all sticky. Split the dough into two disks, each wrapped in cling film & leave to rest in the fridge for at least 2 hours before using. Extra chilled dough = extra flaky pastry.
- Once the dough has chilled, remove one of the disks from the fridge. On a lightly floured surface, roll it out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your skillet / pie dish & crimp the edges however you like. Cover the entire dough with a sheet of tin foil, fill the foil with baking beans, and bake in the preheated oven for 20 minutes, or until the sides are slightly puffed & lightly golden brown. When ready, remove from the oven & gently lift off the tin foil. Leave to cool slightly.
- Meanwhile, make the crumble topping. Using your fingertips, combine all of the ingredients in a large bowl until crumbs start to form – making sure to keep some of the bigger clumps in tact for extra buttery bits. Keep in the fridge until ready to use.
- Now, the filling. In a large bowl, gently stir together all of the ingredients with a wooden spoon, ensuring that everything is coated evenly.
- Fill the par-baked dough with the filling & cover with the prepared crumble. Bake for 30-minutes, or until the juices are bubbling & the crumble is a deep golden brown. Leave to cool slightly & serve warm with whipped cream.
- the second disk of dough can be stored in the freezer for a future pie adventure – it can be such a lifesaver.
- this recipe makes more crumble than you’ll need, but again: crumble freezes beautifully.
- the nuts can easily be omitted from this recipe, simply leave out the pecans from the crumble.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
Click here to follow my quarantine adventures on Instagram, and be sure to tag me if you make this Roasted Pecan Apple Pie, I’d love to know!