Apple Crumble Pie with Rye Crust - a toasty rye pie crust is filled with apple filling and topped with an oaty crumble that is baked until perfectly golden. A combination of two of the best apple desserts - apple pie and apple crumble. A delicious twist on the classic apple pie.
Rye Pie Dough
- 275g all-purpose flour
- 100g rye flour
- Pinch of Salt
- 2 tsp sugar
- 225g cold unsalted butter, cut into cubes
- 240g cold water
- 1 cup ice
- 60g Apple cider vinegar
- Egg wash - 1 egg whisked with 1 Tbsp water
- 100g almond meal
- 100g all-purpose flour
- 80g old fashioned or rolled oats
- 100g brown sugar
- 50g raw or turbinado sugar
- 3/4 tsp salt
- 130g unsalted butter, cold, cut into cubes
- 1100g apples, peeled and sliced thinly
- 40g all-purpose flour
- 80g raw / turbinado sugar
- 1 tsp vanilla bean paste
- 1/2 tsp salt
RYE PIE DOUGH
- Place flour, rye flour, salt, and sugar into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 a cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two and shape into discs.
- If desired, roll out and perform letter folds after an hour of resting (see notes - I do this every time now and it makes such a difference). Rest in the fridge for at least two hours, or preferably overnight.
- Combine the almond meal, flour, oats, brown sugar, raw sugar, and salt. Add the butter and rub in with your fingertips until combined and crumbly. Place in an airtight container in the fridge while you prepare the rest of the pie.
- Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
- Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid (this can be done the night before)
- While the crust is in the fridge, preheat the oven to 425°f / 220°c.
- Place the sliced apples in a large bowl. Add the vanilla bean paste. Combine the flour, sugar, and salt in a small bowl, then add to the apples and toss well to combine. Transfer the filling to the lined pie dish a little at a time, packing the slices of apple in tightly, and mounding in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.
- Top with the crumble - use as much as you like. I like a heavy crumble.
- Place the assembled pie on a baking sheet lined with parchment paper. Bake for 20 minutes at 425°f / 220°c, then reduce the oven temperature to 375°f / 190°c, and bake until the pastry is deeply golden and the filling is bubbling, 40 to 50 minutes.
- Remove from the oven and allow to cool before slicing. Serve warm or at room temperature.
Keywords: Apple Pie, Apple Crumble Pie, apple crumb pie, dutch apple pie