I was initially planning on making a chocolate custard pie with the pastry that I had left over in the fridge. But it requires several hours of chilling to set the custard. And we're a bit low on fridge space at the moment. So I made a last-minute swap and did this apple crumble pie instead.

It was nice. Not, I don't think, a favourite for me, but definitely good nonetheless. Although I think I'd add an extra apple to the filling next time. The recipe called for seven and I think TF and the Kidlet prepped eight. But our apples were quite small, so I think nine or ten would have been more appropriate. I mean, this was still good, don't get me wrong. The filling was adequate. It just wasn't ample. And I would have liked it to have been.

I know apple pie à la mode is a classic regardless. But I think the crumb topping on this one makes it particularly well-suited to being served with ice cream (or whipped cream). It's a really great combo.

Cinnamon Apple Crumb Pie

Slightly adapted from Dessert of the Day by Kate McMillan

Ingredients

• 1/2 recipe sourdough pastry

Topping

• 1/2 c. flour
• 1/3 c. brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. coarse sea salt
• 5 Tbsp. unsalted butter

Filling

• 8-10 tart apples
• 1 Tbsp. lemon juice
• 1/3 c. sugar
• 2 Tbsp. cornstarch (cornflour)
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/8 tsp. coarse sea salt

Directions

1. Make the pastry, wrap, and chill as directed.
2. Combine the flour, brown sugar, cinnamon, and salt for the topping and mix well.
3. Cut in the butter. Set aside.
4. Peel, core, and slice the apples and toss with the lemon juice.
5. Combine the sugar, cornstarch, cinnamon, nutmeg, and salt and toss with the apples.
6. Roll out the pastry and use it to line a 23cm (9") deep dish pie plate. Trim and crimp edges.
7. Dump the apple mixture into the pastry shell and spread out evenly.
8. Sprinkle with crumb topping.
9. Chill while oven preheats.
10. Preheat oven to 190°C (375°F).
11. Bake pie at 190°C (375°F) for 40-50 minutes.
12. Transfer to wire rack to cool.
13. Serve topped with ice cream and/or whipped cream.