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Roasted Pecan Apple Pie with Cinnamon Crumble

A Quarantine Freezer Pie, here made with frozen apples and roasted pecans, but really more of a choose your own adventure pie situation.
Servings: 8 inch pie
Author: Vicki

Ingredients

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

Instructions

  • 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.

Notes

  • 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.