I love Pie, it’s as simple as that. Crust I can take or leave – unless it’s chocolate or graham cracker and attached to Cheesecake but that is another dream for another day – but Pie filling, yes please.
Custard, cream, fruit, whatever, they’re all fair game. Needless to say, I was quite happy when we chose ‘Sweet as Pie’ for our June Sweet Adventures Blog Hop.
I’m not sure if you remember my Crazy Pink Pie from a few months back but shortly after making that one I went even more out there and created another crazy coloured pie – a Purple one to be exact – however it hasn’t yet been posted, appalling, I know.
I was so very tempted to use it for this event but doing that would mean putting off making this Perfect Apple Crumble Pie and if I did that whatever would we have eaten for breakfast yesterday morning? Ha!
Now of course I couldn’t make a completely traditional American as Apple Pie-pie, but it’s not too far off for a change. The usual culprits – white flour, processed sugar, dairy are out – but not remotely to the detriment of proper, dreamy pie and a go-to crumble that can be used to top pretty much anything. Hope you enjoy!
Perfect Apple Crumble Pie
- 6-8 medium apples, all kinds
- Juice of 1/2 a lemon
- 2 heaped Tbsp coconut or rapadura sugar
- 2 Tbsp whole spelt flour
- 1 tsp cinnamon
- 1/4 heaped tsp sea salt
- 1/4 tsp nutmeg
1 quantity Whole Spelt Pie Crust or Cinnamon Swirl Pie Crust
- 1/4 c coconut oil, room temp*
- 1/4 c whole spelt flour
- 1/2 c rolled oats
- 2 Tbsp coconut or rapadura sugar
- 1/4 tsp sea salt
- 1/4 tsp ground ginger
Prepare filling: Peel, core and thinly slice apples. Toss with juice, then with dry ingredients. Set aside 30 mins so apples can soften and create juice. Prepare pie crust.
Prepare crumble: Place all ingredients except oats into a bowl. Using a pastry cutter or two knives, cut coconut oil into flour mixture until crumbly/like breadcrumbs. Add oats and cut to combine.
Preheat oven to 170C [340F]. Line deep pie pan with crust, fill with apple mixture – making sure to spread fruit evenly and fill any gaps, top with crumble. Place on a baking tray/cookie sheet to catch any juice*.
Bake for 50-60 minutes on a middle rack until golden and bubbly – cover with foil for last 10 or 15 mins if browning too quickly.
Remove from oven and allow to cool. Eat for
breakfast dessert with your creamy accompaniment of choice.
- Coconut oil should be semi-hard, sort of like the consistency of shorting or cool butter, for both the crust and the crumble. If it is summer and your coconut oil is melted at room temp put it in the fridge for 10-15 minutes then stir to firm it up.
- Use a tray and the pie will not bubble over, don’t use the tray and it will inevitably erupt and create apple-pie-juice cement on the bottom of your oven… you’ve been warned.
- Want to go all out? Make a Cinnamon Swirl Pie Crust… claim brilliance.
This post is part of the June Sweet Adventures Blog Hop – Sweet as Pie – hosted by Capers of the Kitchen Crusader.
SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux and me – 84th & 3rd.
Make sure to check out all the other wonderful Pie creations that have been linked-up below!
Kyrstie @ A Fresh Legacy says
Wow JJ I love how packed full of apples your pie is! It looks amazing. And the crumble top…mmmmmmm, I want some please. I would like to know more about rapadura sugar, I have not heard of it. What made you choose that type of sugar? Have a great week.
No point in only putting in a few apples 😉 I avoid white and processed sugars at all cost so if I use sugar it tends to be Coconut Sugar – it is unprocessed and contains vitamins and minerals (comes from sap of coconut trees). Rapadura sugar is from sugar cane but is the dehydrated juice and retains the nutrients rather than being chemically stripped down. Both can be found in health food stores (still full of fructose though!)
combining the best of both worlds – pie and crumble! looks seriously lovely 🙂
I can’t believe it’s the SABH again and I am once again completely disorganised! JJ, this looks divine… and Vegan too – love it!
Thanks Kristy, open until next Monday – hope you can join us!
Sara (Belly Rumbles) says
I love apple crumble, it screams winter to me. I also like apple pie, and when both combine, well hello! Lovely looking pie JJ.
Cheers Sara – perfect for this weather!
Baking Myself Happy says
That looks amazing! Can I ask where I could find rapadura sugar?
Hi and thanks, most health food stores will stock it
Gorgeous pics, that pie looks divine! x
Your pie is SO dense with apples, it’s perfection! I just had a look at your cinnamon swirl crust too, my goodness. Come to me, delicious pie death.
hahaha delicious pie death – love it!
I love the look of your Cinnamon Swirl Pie Crust!! I’ve never dealt with spelt flour so I am wondering if rolling it out, sprinkling with the cinnamon, rolling it back up, cutting it and forming it into your pie plate would make the dough tough. I would think with a normal all purpose unbleached flour that it would toughen it. What does the spelt flour taste like? Your pics look mouth watering!!
Spelt flour is quite low in gluten so it creates a denser crust in general, but even with regular flour it should be fine as you only roll it once and when coiled simply slice it. The flavour is like whole wheat but you can get white spelt as well 🙂
Looks great JJ! Love a good apple pie!
Jennifer (Delicieux) says
I love crumble pies. Yours looks fantastic JJ. I love how packed full of apples it is.
Anna @ The Littlest Anchovy says
Ooh I love a good classic apple crumble..and pie! Love that you combined the two for double the awesome-ness!
Peter G | Souvlaki For The Soul says
Now this looks comforting. I love when you redo classics JJ…all are great and health-ier too!
thanks Peter – all the better to justify for breakfast – ha!
Gorgeously layered apples 🙂 looks delish!
A healthy version of my favourite food. It looks really fantastic… your apple layers are very professional
Yum! I love crumble even more than pie, so this is the best of both worlds!
Iron Chef Shellie says
OMG. YES! I must have this in my life!! Love apple pie, apple crumble, apple anything! And both together?… yes please!
Claire @ Claire K Creations says
Oh my goodness look at all those apples! I think it’s practically healthy with so much fruit. Apple crumble is my all time favourite winter dessert!
Lorraine @ Not Quite Nigella says
It’s pie weather that’s for sure! I daren’t show it to my husband who will no doubt give me moon eyes in the hopes that I will make this lovely pie for him immediately! 😉
Great pie. I like the fact that the slices of apple in the filling have retained their shape went and isn’t all mushy.
Sophie @thestickyandsweet.com says
Loving the pie and the hexagon plates!
Monica (@gastromony) says
Oh I love the layers of apple 🙂 And who doesn’t love a crumble topping? Wonderful!
Christina @ The Hungry Australian says
Wow, that looks awesome, JJ. Love the combination of crumble and apple pie.
The way the apple slices are stacked is just beautiful. Reminds me of ‘the apple pie that ate Newtown’ from the Pie Tin…
What kind of apples do you use? I always use at least 3 kinds, one that cooks down well, one that is tart and firm, and one that is sweet.