- Shortcrust pastry 1, homemade or bought, to cover a 9" pie dish, rolled out
- Apples 3 lbs. peeled, cored and cut into slices • 45 kcal
- Butter 4 tbsp 50 g • 717 kcal
- Brown sugar 1/2 cup
- White sugar 1/2 cup • 392 kcal
- Water 2 tbsp
- Flour 2 tsp
- cornstarch/cornflour 1 tbsp
- Cinnamon 1 tsp
- A pinch of nutmeg
- zest of 1/4 lemon
- Vanilla Extract 1 tsp
- Ground almonds 1/2 cup
- Rolled oats 1/2 cup
- Brown sugar 2/3 cup
- Flour 2/3 cup
- Cinnamon 1/2 tsp
- butter 80 g 6 tbsp
Here’s a modern-day twist on an old favorite!
This Dutch apple pie has shortcrust pastry on the bottom, a middle layer of apples and aromatic sweet spices, and it’s topped with crunchy oat crumble topping. The secret ingredient in the crumble topping is ground almonds, which give a divine crunch and taste along with the oats, butter and sugar.
You can make the shortcrust pastry from scratch, or buy ready-rolled sheets of it from the supermarket to save time.
Serve this apple pie with a scoop of ice cream, with custard, or with cream. Or just enjoy a slice on its own with a cup of good coffee.
Roll prepared pastry out to fit a large pie dish.
Melt butter in a large pot. Add brown and white sugar and water and stir to combine.
Add flour, cornstarch, cinnamon, nutmeg, lemon zest and vanilla and mix until incorporated.
Add apple slices and mix carefully until apples are coated with the sauce.
Pour into the pie crust.
Put almonds, rolled oats, brown sugar, flour and cinnamon in a food processor. Process until you get fine crumbs.
Add butter and pulse a few times. Sprinkle evenly over pie filling.
Bake for 45 minutes in preheated 350 F/160 C fan/gas mark 4 oven.
If you want a topping that has larger crumbs, squeeze the topping between your fingers when it’s on the pie filling to create small clumps of crumbs.