Description
This apple crumble pie has a thick layer of sweet toffee and crunchy pecan crumble on top of a mound of luscious apple filling.
Ingredients
Crust
- 2 cups (250g) all-purpose flour, twice sifted
- 1/2 tsp (2.5g) salt
- 1/2 cup (125ml) vegetable oil
- 1/4 cup (62ml) milk
Filling
- 10 cups (2.5lbs) sliced apples, cut 1/4″ thick (tart variety is best)
- 1/2 cup (100g) sugar
- 1/3 cup (42g) all-purpose flour
- 2 tsp (5g) ground cinnamon
- 1/2 cup (75g) toffee candy bits
Topping
- 1 cup (100g) rolled oats
- 1/2 cup (100g) lightly packed brown sugar
- 1/2 cup (63g) all-purpose flour
- 1/2 cup (114g) unsalted butter, softened
- 1/2 cup (55g) chopped pecans
- 1/2 cup (75g) toffee candy bits
Instructions
- Preheat oven to 375F and arrange a rack in the lower third of the oven. Set aside a 9″ pie plate.
- Sift the flour twice, then whisk in the salt and create a well in the center.
- Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Roll out between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate. Fit the crust onto the plate and finish the edges as desired.
- For the filling, mix together the sugar, flour, cinnamon and toffee bits. Then toss in the apples to coat and spoon onto prepared crust. Gently pack in apples down to avoid gaps during baking.
- Mix together all the final ingredients by hand and crumble over the top of the apples.
- Place the pie on top of a baking sheet and bake for 60-75 min or until the filling is bubbling. Loosely cover with foil after 45 min to prevent over browning. The baking sheet is used to prevent any of the filling that spills over from burning onto the bottom of your oven.