For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor.
For this step
Flour 150 g
Sugar 24 g
Salt 2 g
Butter 120 g
Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
For this step
Ice-cold water 4 tbsp
Remove and cover with cling film and rest in the fridge for at least 1 hour.
Step timer
1:00:00
Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
Step timer
15:00
Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
Step timer
15:00
For the topping, simply add all your dry ingredients to a stand mixer on medium speed, then slowly pour the melted butter in; when it starts to clump into small pebbles it's ready.
For this step
Flour 100 g
Salt 0.5 g
Butter 90 g
Brown sugar 100 g
Ground nutmeg 1 pinch
Vanilla extract 1 tsp
Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
For this step
Sugar 100 g
Butter 20 g
Granny Smith apples 10
Lemon juice
Ground cinnamon ½ tsp
Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
Sprinkle over the topping and bake at 180°c for 45 minutes.
Step timer
45:00
Let it cool for at least an hour before you try and slice.
Step timer
1:00:00