Crumble Topped Apple and Apricot Pie

I’ve mentioned before that puddings are difficult if you’re dairy, egg and nut-free – you really can have too much soya yogurt! I’m not much of a pie maker, but pies make lovely, comforting and homely family puddings. Little S is quite wary of fruit (allergic children can understandably be more suspicious of food items than others) but she does like apples. This got me thinking – my mum used to make an apple pie with apricot jam that I always much preferred to regular apple pie, so here’s my version. It’s light on the pastry and with a crumble topping for extra texture and interest and was gorgeous with some warm egg-free custard.

Crumble Topped Apple and Apricot PieΒ (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 1 large pie

  • 1/2 quantity of shortcrust pastry
  • 3 or 4 large eating apples, I used Pink Lady
  • juice of 1/2 a lemon
  • 3 tbsps sugar, preferably soft brown sugar
  • 1/2 tsp cinnamon
  • 1 tbsp plain flour
  • 2-3 tbsps apricot jam
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup oats
  • 1/ tsp cinnamon
  • 4 tbsps dairy-free spread

– In a bowl mix together the last 5 ingredients, rubbing in the spread with your fingers until the mixture resembles oaty breadcrumbs! Set aside.

– Preheat the oven to 230 degrees Centigrade/Gas mark 8

– Roll out the pastry and line a pie dish. Prick it all over the base with a fork.

– Spread the jam over the base of the pie. Set aside.

– Peel and chop the apples and toss with the lemon juice, sugar, cinnamon and flour.

– Tip into the prepared pie dish.

– Scatter the crumble mix over the top.

– bake for 10 minutes in the very hot oven, then turn the temperature down to 180 degrees Centigrade/Gas mark 4 and continue to bake for another 45 minutes until golden on top.

– Leave to sit for at least a couple of hours before serving.

– Reheat in a warm oven for 5-10 minutes if necessary.

IMG_4889

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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