Ingredients:

  • 300g Plain (All-Purpose) Flour (for crust)
  • 150g Unsalted Butter, very cold and cubed (for crust)
  • 1 tablespoon Caster Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 4–6 tablespoons Ice Water
  • 2 kg Bramley Apples, peeled, cored, and sliced
  • 125g Granulated Sugar (for filling)
  • 3 tablespoons Plain (All-Purpose) Flour or Cornflour (for filling)
  • 1 ½ teaspoons Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Unsalted Butter (for dotting)
  • 175g Plain (All-Purpose) Flour (for crumble)
  • 100g Light Brown Soft Sugar (for crumble)
  • 100g Unsalted Butter, cold and cubed (for crumble)
  • 50g Rolled/Jumbo Oats (optional, for crumble)
  • A generous pinch of Fine Sea Salt (for crumble)

Instructions:

  1. For the pastry: Whisk flour, sugar, and salt. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Add ice water gradually until the dough just forms a ball. Wrap and chill for at least 60 minutes.
  2. Roll out two-thirds of the chilled dough and line a 9-inch deep-sided pie dish. Trim the edges and return to the fridge.
  3. For the filling: Toss the sliced apples with sugar, flour/cornflour, cinnamon, nutmeg, and lemon juice. Set aside.
  4. For the crumble: In a separate bowl, rub the crumble flour, brown sugar, oats (if using), and salt together with the cold butter until uneven crumbs form.
  5. Assembly: Mound the apple mixture into the chilled pastry-lined dish. Dot the top of the apples with the 1 tablespoon of reserved butter.
  6. Evenly scatter the prepared crumble mixture completely over the apples, ensuring full coverage.
  7. Place the pie dish onto a preheated baking sheet. Bake at 200°C (400°F) for 20 minutes.
  8. Reduce the oven temperature to 180°C (350°F). Continue baking for another 40–55 minutes, or until the crumble is deep golden brown and juices are bubbling thickly. Tent with foil if the topping browns too quickly.
  9. Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.