Deep-filled apple streusel pie recipe | Good Food

Units:

For the filling

1.3kg cooking apples
such as Bramley (about 5), peeled, cored and sliced
1 lemon
juiced
1 tbsp cornflour
100g light brown soft sugar
1 tsp vanilla extract
or vanilla bean paste
1 ½ tsp ground cinnamon

For the pastry

225g salted butter
softened
100g soft light brown sugar
½ tsp vanilla extract
or vanilla bean paste
1 lemon
zested
1 medium egg
425g plain flour
1 tsp baking powder
½ tsp cinnamon
Sweetened doubled cream
softly whipped, to serve

For the streusel topping

150g plain flour
½ tsp ground cinnamon
good grating of nutmeg
100g soft light brown sugar
20g porridge oats
50g chopped pecans, walnuts, almonds or hazelnuts
or use a mixture, lightly toasted (optional)
100g butter
melted

Method

step 1
First make the pastry. Put the butter, sugar and vanilla into a food processor and blend until smooth. Add the egg and pulse until combined. Tip in the flour along with the baking powder, lemon zest, cinnamon and a pinch of salt. Pulse again until mixed to a soft, pliable dough which clumps around the blades, tip out onto your work surface and knead briefly to work in any floury patches.
step 2
Find a deep, loose bottom or springform 20cm cake tin, grease the tin with a little butter. Tear off chunks of dough and press it into the base and sides of the tin until evenly covered. You can use a straight-sided glass to help create sharp corners and straight sides. Chill the pastry case for at least 1 hour, or freeze for 30 mins to speed things up.
step 3
Put the apple slices in a large bowl, add the lemon juice and toss well. Cover the bowl and microwave on High for 3-5 mins - the time needed will depend on the apples, they should soften but still hold their shape. Toss the apples with the cornflour, sugar, cinnamon and vanilla, set aside.
step 4
Now make the streusel topping. Mix together the flour, cinnamon, nutmeg, sugar, oats and nuts, if using. Pour over the melted butter and stir with a fork until the mixture forms chunky, buttery clumps.
step 5
Heat the oven to 190C/170C fan/gas 5. Spoon the apple filling into the pastry case using a slotted spoon, let any juices collect in the bottom of the bowl (save them for later). Scatter over the streusel topping in an even layer.
step 6
Bake for 1 hr 15 mins, or until the topping is golden and crisp. If the streusel topping starts to colour too quickly, loosely cover with foil. Leave to cool for at least 1 hour, ideally 2-3 hrs (it’ll stay warm) before serving, to give the juices a chance to thicken. While it cools, heat the reserved apple filling juices in a pan under they thicken to a sticky sauce. Serve the pie drizzled with the sauce, topped with gently whipped cream. Leftovers will keep in the fridge for up to 3 days. Reheat in the oven or air fryer to refresh the pastry before serving.