This apple and almond pie has a delicious crumble topping, giving you the best of both desserts. This easy to make pudding uses ready-made pastry to save on time. A warming dessert, making the most of Bramley apple season. Serve warm with your choice of cream, custard or ice cream.

Ready in: 1.5 hours

Serves: 6

Ingredients

8 Bramley apples
50g golden caster sugar
½ tsp mixed spice
2 tbsp plain flour
500g block shortcrust pastry
1 egg, beaten

For the crumble
50g ground almonds
70g golden caster sugar
70g cold butter, diced
30g flaked almonds

Method

1. First, making the crumble topping. Tip the flour, ground almonds and sugar into a bowl and mix with a spoon. Use your fingertips to rub in the butter until the mix resembles breadcrumbs. Stir in the flaked almonds then chill until needed later.

2. Heat the oven to 200C, with a baking tray inside.

3. Peel, core, and thinly slice the apples. Tip into a bowl with the sugar, mixed spice and flour. Toss well so the apples are covered and place to one side.

4. Next, roll out the pastry on a lightly floured surface until it’s large enough to line a 20-22cm pie dish. Place the pastry into the pie dish then trim and crimp the edges. Brush the edges with the beaten egg.

5. Spoon the apples onto the pastry base, then scatter the crumble mix on top.

6. Bake on the hot tray for 35-40 minutes, until the topping is toasted and the pastry is golden in colour. Leave to stand for 10 minutes then cut and serve warm with your choice of cream, custard or ice cream.