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 Pie (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.

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11 thoughts on “Crumble Topped Apple and Apricot Pie

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