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
- 1/4 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.
Make sure to check out all the other wonderful Pie creations that have been linked-up below!