Home About Us Inspiring Recipes Made in Staub Britt Woodruff APPLE & CINNAMON PIE WITH A CRUMBLE TOPPING
APPLE & CINNAMON PIE WITH A CRUMBLE TOPPING THE PERFECT PIE Vegetarian and gluten free, this delicious apple and cinnamon pie with a crunchy crumble topping can be made in advance and frozen. If you would like to make the pie vegan, simply replace the egg with some water to soften the dough. Serve with lashings of ice cream, fresh cream or custard.


BY BRITTANY WOODRUFF
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INGREDIENTS

Filling

  • 4 Large Bramley Apples
  • 1 Tsp Cinnamon
  • Juice of 1/2 a Lemon

Base

  • 300g Ground Almonds
  • 50g Coconut Sugar
  • 80g Vegan Butter (melted and cooled)
  • 1 Egg

Crumble Topping

  • 80g Oat
  • 50g Walnuts
  • 2 Tbsp Vegan Butter
  • 2 Tbsp Coconut Sugar
  • 1/2 Tsp Cinnamon

HOW TO MAKE IT

  1. Pre heat the oven to 170°C.
  2. Peel the apples and slice into small pieces.
  3. Add the apple slices, cinnamon and lemon juice to a pan on a low heat to allow the apple pieces to soften slightly.
  4. Combine all the base ingredients in a mixing bowl until a dough is formed.
  5. Transfer the dough base to the STAUB pie dish and bake for 15 minutes.
  6. While the base is in the oven, make the crumble topping by adding all the ingredients to a food processor and blitz until combined but you still have chunks of walnuts and oats.
  7. Take the pie dish out of the oven and spoon the apple filling, then top with the crumble.
  8. Bake in the oven for 20-25 minutes until the top is golden brown.
  9. To reheat, pop into a preheated oven at 90 °C for 20 minutes until warm.