Deep-Filled Apple Streusel Pie
A generously filled apple pie with a crisp, caramelised pastry shell, buttery streusel topping, and a soft, tender, almost cake-like apple interior. Ideal for autumn baking, Sunda…
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Servings: 8 | Prep: 35 min | Cook: 70 min | Total: 105 min
Tags: apple, autumn, baking, british-style, dessert, pie
Ingredients
- 300.0 g plain flour (for the pastry)
- 180.0 g unsalted butter (120 g cold for the pastry, 60 g softened for the streusel)
- 140.0 g caster sugar (50 g for the pastry, 40 g for the filling, 50 g for the streusel and finishing)
- 1.0 pinch fine sea salt (for the pastry)
- 1.0 egg yolk (for the pastry)
- 3.0 tbsp cold water (add only as needed to bring the pastry together)
- 900.0 g dessert apples (peeled, cored, and cut into small chunks)
- 300.0 g bramley apple (peeled, cored, and cut into small chunks for softness and body)
- 2.0 tbsp lemon juice (to brighten the filling and prevent browning)
- 1.5 tsp ground cinnamon (for the filling)
- 0.25 tsp ground nutmeg (for the filling)
- 1.0 tsp vanilla extract (for the filling)
Instructions
- Preheat the oven to 200°C on a conventional setting and chill a 23 cm pie dish while you make the pastry, so the crust bakes up crisp and well defined.
- Rub the cold butter into the plain flour, caster sugar, and salt over a cool work surface until the mixture resembles coarse breadcrumbs, then mix in the egg yolk and enough cold water to form a smooth dough without overworking it, which should come together in 1 to 2 minutes and still feel cool to the touch.
- Shape the dough into a disc, wrap it, and chill it for 20 minutes until firm but still pliable, as this resting time helps prevent shrinkage and keeps the pastry tender yet crisp.
- Toss the chopped apples with lemon juice, caster sugar, cinnamon, nutmeg, vanilla, and cornflour, then leave the mixture to stand for 10 minutes so the fruit starts to soften slightly and the juices begin to turn syrupy.
- Mix the softened butter with the light brown sugar, plain flour, ground almonds, and baking powder until clumpy and evenly combined, then chill the streusel for 10 minutes so it bakes into distinct crisp clusters rather than melting flat.
- Roll the chilled pastry to about 3 mm thick, line the cold pie dish, and press it well into the corners before trimming the edge, then fill it generously with the apple mixture and lightly mound the centre so the pie looks full but not tightly packed.
- Scatter the streusel evenly over the apples, leaving a narrow border of pastry visible, then brush the pastry rim with milk and sprinkle over the demerara sugar so the edge caramelises deeply during baking.
- Bake the pie at 200°C for 20 minutes until the pastry edge starts to colour and the filling begins to bubble at the sides, then reduce the heat to 180°C and bake for a further 45 to 50 minutes until the streusel is golden brown, the crust is deeply caramelised, and a skewer meets very tender apples with only slight resistance.
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