Skye McAlpine's apple and walnut crumble pie – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Skye McAlpine’ s apple and walnut crumble pie By You Magazine - December 6, 2020 I cannot overstate how unbelievably good this apple and walnut crumble pie is – pastry just-as-you-want-it crumbly, filling rich and custard-like and a topping the kind of stuff I could devour on its own by the spoonful. Best served warm with a little cream or a scoop of ice cream. Skye McAlpine SERVES 8-10 FOR THE CRUST 220g cold salted butter, cut into cubes, plus extra for the tin 250g plain flour 180g cream cheese FOR THE FILLING 5 small or medium apples, preferably Pink Lady 400ml crème fraîche 200g caster sugar 1⁄2 tsp fine sea salt 50g plain flour 1 egg FOR THE TOPPING 100g walnuts 50g plain flour 110g salted butter, softened 50g caster sugar 50g demerara sugar 1 tsp ground cinnamon 1. Butter and line a cake tin (I use a springform that is 24cm in diameter). Combine the crust ingredients in a food processor and pulse until a soft dough forms. Roll it out into a large circle and line the tin, pressing it up the sides. Set in the fridge for 30 minutes or so. 2. Meanwhile, preheat the oven to 230C/210C fan/gas 8, then core and finely slice the apples. Combine the crème fraîche, sugar, salt and flour in a mixing bowl. Crack the egg into a smaller bowl, lightly beat with a fork and stir into the mixture. Add the apple slices and stir well. Spoon the filling into the pie crust and bake in the oven for 10 minutes, then reduce the oven temperature to 175C/155C fan/ not-quite gas 4 and bake for a further 35 minutes. 3. Roughly chop the nuts and toss them into a mixing bowl. Add the rest of the ingredients for the topping and mix well, rubbing in the butter so you have a lumpy crumble. Spoon over the pie and bake for 20 minutes, or until golden brown. Leave to cool in the tin before serving slightly warm. TIP Bake this up to a day in advance, if you like, then cover with foil and reheat in an oven heated to 150C/130C fan/gas 2 for 25 minutes. Reach for the Skye – and save Our recipes are from A Table for Friends with additional recipes from A Table in Venice by Skye McAlpine, both Bloomsbury, £26. To order copies for £22.88 each, go to mailshop.co.uk/books or call 020 3308 9193. Promotional price valid until 20 December. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved