This delicious Jamie Oliver Apple Crumble Pie is the perfect mix of buttery crust, spiced apple filling, and a crunchy crumble topping. It’s an easy and comforting dessert, great for autumn or any time of the year. Use Granny Smith or Honeycrisp apples for the best flavor, and serve it warm with ice cream or custard for a cozy treat!
Ingredients Needed
- 1 pie crust, unbaked
For the Crumble:
- 1¼ cups (150g) all-purpose flour
- ½ cup (110g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, melted and cooled
For the Filling:
- ¼ cup (60ml) lemon juice (about 1 lemon)
- 2½ pounds apples (1.13kg), (Granny Smith or Honeycrisp)
- ⅔ cup (133g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup (40g) all-purpose flour
How To Make Apple Crumble Pie
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Crust: Roll out your chilled pie dough into a 12- to 14-inch (30–35 cm) circle. Transfer the dough to a 9-inch (23 cm) pie dish. Trim the edge of the dough to a 1-inch (2.5 cm) overhang, then fold the excess under and crimp the edge. Freeze while you prepare the filling.
- Make the Crumble: In a small mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until large clumps form. If the butter is too warm and the mixture becomes too globby, pop it in the fridge for a few minutes to chill, then break it up with your hands.
- Prepare the Filling: Peel, core, and slice the apples, then toss them with the lemon juice in a large mixing bowl. Add the sugar, flour, cinnamon, and nutmeg, and toss until evenly combined. Pour the apple mixture into the frozen pie crust, pressing it down and mounding it slightly in the centre.
- Bake the Pie: Place the pie on a rimmed baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 1 hour or until the crust is golden brown, the filling is bubbly, and the apples are soft when tested with a skewer. If the crust is browning too quickly, tent the pie with foil.
- Cool and Serve: Let the pie cool completely at room temperature, about 4 hours, before slicing and serving.
Recipe Tips
- Use the Right Apples: Granny Smith or Honeycrisp apples work best because they stay firm and add a nice balance of sweetness and tartness. Avoid soft apples as they can turn mushy.
- Chill the Pie Crust: Freezing the pie crust before adding the filling helps prevent it from shrinking and keeps it crisp while baking.
- Don’t Overmix the Crumble: Mix just until crumbs form. If the topping is too wet, chill it for a few minutes before breaking it into chunks with your hands.
- Bake on a Rimmed Tray: The filling can bubble over while baking. Placing the pie on a baking sheet prevents messes in your oven.
- Let It Cool Completely: Cooling for at least 4 hours helps the filling set properly, making slicing easier and preventing a runny pie.
How To Store Leftovers?
- Refrigerate: Let the leftover apple crumble pie cool to room temperature. Then, cover it tightly or store it in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap the whole pie or individual slices in cling film and foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (approximately 1/8 of a 9-inch pie)
- Calories: 482
- Total Fat: 18g
- Saturated Fat: 9g
- Total Carbohydrate: 80g
- Dietary Fiber: 5g
- Sugars: 45g
- Protein: 4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Frozen Berry And Apple Crumble
- Jamie Oliver Hot & Crispy Ice-Cream Parcel
- Jamie Oliver Strawberry & Balsamic Tart
- Jamie Oliver Tinned Fruit Granitas
Jamie Oliver Apple Crumble Pie
Description
This delicious Jamie Oliver Apple Crumble Pie is the perfect mix of buttery crust, spiced apple filling, and a crunchy crumble topping. It’s an easy and comforting dessert, great for autumn or any time of the year. Use Granny Smith or Honeycrisp apples for the best flavor, and serve it warm with ice cream or custard for a cozy treat!
Ingredients
For the Crumble:
For the Filling:
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Crust: Roll out your chilled pie dough into a 12- to 14-inch (30–35 cm) circle. Transfer the dough to a 9-inch (23 cm) pie dish. Trim the edge of the dough to a 1-inch (2.5 cm) overhang, then fold the excess under and crimp the edge. Freeze while you prepare the filling.
- Make the Crumble: In a small mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until large clumps form. If the butter is too warm and the mixture becomes too globby, pop it in the fridge for a few minutes to chill, then break it up with your hands.
- Prepare the Filling: Peel, core, and slice the apples, then toss them with the lemon juice in a large mixing bowl. Add the sugar, flour, cinnamon, and nutmeg, and toss until evenly combined. Pour the apple mixture into the frozen pie crust, pressing it down and mounding it slightly in the centre.
- Bake the Pie: Place the pie on a rimmed baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 1 hour or until the crust is golden brown, the filling is bubbly, and the apples are soft when tested with a skewer. If the crust is browning too quickly, tent the pie with foil.
- Cool and Serve: Let the pie cool completely at room temperature, about 4 hours, before slicing and serving.
Notes
- Use the Right Apples: Granny Smith or Honeycrisp apples work best because they stay firm and add a nice balance of sweetness and tartness. Avoid soft apples as they can turn mushy.
- Chill the Pie Crust: Freezing the pie crust before adding the filling helps prevent it from shrinking and keeps it crisp while baking.
- Don’t Overmix the Crumble: Mix just until crumbs form. If the topping is too wet, chill it for a few minutes before breaking it into chunks with your hands.
- Bake on a Rimmed Tray: The filling can bubble over while baking. Placing the pie on a baking sheet prevents messes in your oven.
- Let It Cool Completely: Cooling for at least 4 hours helps the filling set properly, making slicing easier and preventing a runny pie.
Jamie Oliver Apple Crumble Pie