Greek Crumble Apple Pie
An easy, fragrant, and irresistible apple pie with a crispy, cookie-like crumble crust. Made without dairy products or a mixer, this delicious dessert comes together with simple ingredients you probably already have in your kitchen!
An easy, fragrant, and irresistible apple pie with a crispy, cookie-like crumble crust. Made without dairy products or a mixer, this delicious dessert comes together with simple ingredients you probably already have in your kitchen!
Info
Prep Time:
10mCook Time:
65mDifficulty Level:
Ingredients
For the crust 400 g all-purpose flour 400 g granulated sugar 20 g baking powder 1 sachet vanilla sugar or 1 tsp vanilla extract 250 g corn oil 1 large egg ⅓ tsp salt For the apple filling 5 tart apples 150 g walnuts, finely chopped 100 g granulated sugar 1 tbsp ground cinnamon Juice of ½ lemon For serving Powdered sugar, for dusting Ground cinnamon, for sprinklingDirections
Grease a 28 cm (11-inch) springform pan with oil and line it with parchment paper, making sure to cover the sides as well.
Preheat the oven to 170°C (340°F), using the fan-assisted setting.
Place all the crust ingredients in a large mixing bowl.
Using a fork, start mixing the wet ingredients with the flour and sugar until a dough begins to form.
Continue mixing with your hands until no visible patches of dry flour remain. The mixture should be coarse and crumbly, resembling damp sand.
Set the dough aside while you prepare the filling.
Peel the apples and grate them using the coarse side of a box grater.
Transfer the grated apples to a bowl and drizzle with the lemon juice.
Add the chopped walnuts, sugar, and cinnamon. Mix well with a spoon.
Set the filling aside for a few minutes to allow the apples to release their juices and absorb the wonderful aromas of the cinnamon and walnuts.
Set aside one-third of the crumble mixture for the topping. Use the remaining two-thirds to form the base.
Transfer the dough to the prepared pan and press it evenly into the bottom with your fingers. Bring the dough approximately 6 cm (2½ inches) up the sides of the pan to create a crust that will hold the generous apple filling.
Make sure the base has an even thickness so that it bakes uniformly.
Spread the entire apple filling over the crust in an even layer. Smooth the surface with the back of a spoon.
Sprinkle the reserved crumble mixture evenly over the filling. Do not press it down; simply let it fall naturally in small, loose pieces.
The topping should have the appearance of coarse, damp sand.
Bake on the middle rack of the preheated oven for approximately 1 hour and 5–10 minutes, until the top is beautifully golden brown. Allowing the crumble to bake thoroughly is essential for achieving a truly crispy, fragrant crust.
Remove from the oven and leave the apple pie to cool completely in the pan before carefully releasing it from the springform.
Cut into slices and serve dusted with powdered sugar and a little ground cinnamon.
Recipe Tips
Allow it to set: Once removed from the oven, leave the apple pie in its pan for at least 1 hour to help it set properly.
Let it cool completely: The apple filling develops a jam-like consistency as it bakes. Cooling the pie thoroughly is essential to ensure clean slices without the filling spilling out.
For the best texture: Resist the temptation to cut into the pie while it is still warm. The crust becomes crispier and the filling firms up beautifully as it cools.
