Your Recipe Blog


Avatar photo
Recipe by
Cook: 60 min | Servings: 20 inch dish


(makes 1 single bottom crust 20 inch dish)
Completely from scratch. So YUM!

  • Crust:
  • 117.50 g cake flour
  • 7.5 g sugar
  • 2 g salt
  • 117.50 butter
  • ¼ cup cold water
  • Crumble:
  • ¾ cup melted butter
  • 1 ¾ cup cake flour
  • ½ cup brown sugar
  • ½ cup granola
  • 1 tablespoon coconut, optional (or you could also add in some chopped nuts if you like)
  • Filling:
  • 2 cans tinned pie apples (385 g each)
  • 125 ml brown sugar
  • 75 g fruit cake mix (about half a cup)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves, or mixed spice
  • ¼ teaspoon salt
  • 1 heaped tablespoon custard powder ,mixed with a little cold water

Mix flour, sugar and salt together. Mix butter in and then using your hands squish the butter into the flour mix. No rubbing needed, just squash all the butter into the flour with your finger. Add water and knead until it comes together in a rough ball. Set in fridge for 5 minutes.
Roll out into a rectangle shape. Fold the two edged towards each other and meet in the middle. Fold this in half (like a book left on top of right). Fold in half again from bottom (bottom half over to create a block)
Set in fridge for 5 minutes.
Roll into a round that’s big enough to fit into pie dish and overlap a little. Create edge as desired and set in fridge for at least 2 hours.

Mix all together with your hands until large crumbs form. Don’t overmix.

Cook all ingredients on low heat until custard thickens.

Add filling into base. Bake in a preheated oven at 170ºC for 40 minutes.
Take pie out of the oven and put crumble mix evenly over. Cover with foil and bake for another 20 minutes at 180ºC.
Take foil off and brown. Crumble burns easy so watch it.

Tastes amazing with some pouring cream!

Recipe and photo: Dalila De Barros Viljoen

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5