This is not a classic apple pie. This pie is easier to make. The pastry is so easy to stir together that you can also make a crumble topping with the same ingredients. Throw in a surprising flavour twist and this pie will become a classic of its own!
ingredients
Bottom Pastry
Topping
Filling
directions
Preheat your oven to 350F (180C).
This may look complicated but it’s not. We’re going to start with two bowls and build the pastry and the topping at the same time. Put the dry pastry ingredients in one bowl and the dry crumble ingredients in the other, and whisk each well, evenly distributing the finer powders amongst the coarser ones.
For the pastry sprinkle the oil and water together over the dry ingredients. Work with your fingers until it’s evenly mixed and moist. Form the dough into a ball. Lightly dust the ball with flour then toss it into a 9-inch (23-cm) pie plate. Press the dough evenly into the pan taking care to avoid a thickening at the base of the sides, in the corner. Set aside. Then on to the crumble.
Toss the vegetable oil into the remaining dry ingredients and work the mixture with your fingers until it’s well distributed. Set aside.
Mix and toss the apples, rosemary, whole-wheat flour and brown sugar together in a bowl. Transfer this mixture into the bottom crust and evenly top with the crumble mixture. Bake until it’s golden brown on top and bubbling, about an hour or so. It’s going to be hard to wait for this to be cool enough to share! Serve it warm.
Freestyle Twist: You can spice up this pie in any number of ways. Try cinnamon, nutmeg, allspice or cloves. Or be brave and add cardamom, cloves or mace.