Vegan apple crumble pie. A sweet, cinnamon flavoured apple pie with crumbly streusel topping!
Rub the butter into the flour to form breadcrumbs.
Add the water and combine with your hands to make a dough. Wrap the dough and chill it for 30 minutes in the fridge.
Preheat oven to 200°C/ 400°F.
Once removed from the fridge, lightly knead the dough to warm it up and prevent cracks. Be careful not to overdo this or you will end up with tough pastry.
Roll out the dough (on a floured surface) to fit an 9-inch pie dish and flute the edges using your fingers. Alternatively, use a flan or tart tin with fluted edges.
Cover the pastry with parchment paper then add uncooked rice or baking beans on top to blind bake.
Bake for 15 minutes, remove the paper and rice/beans then return to the oven for a further 15 minutes.
Peel, chop and core the apples. Squeeze the lemon juice over them to prevent browning, then place to one side.
Add the water, cornflour, sugar, lemon zest and cinnamon to the pan. Mix well before placing over high heat. (Make sure to add the cornflour while the water is still cold to prevent lumps forming.)
Add the apples. Stir often until the mixture becomes slightly thick and the apples have softened slightly. Remove from the heat and set aside to cool.
Mix together the flour, sugar and cinnamon together in a bowl. Rub in the butter to form large breadcrumbs.
Turn the oven down to 180°C/ 350°F.
Pour the filling into the pre-baked pastry case. Pour over the crumble topping to cover the apple mixture and pat down into place using the back of a spoon.
Bake for 40-45 minutes until the crumble topping becomes slightly firm.
Leave to cool completely before attempting to cut into slices. Once sliced, you can warm it back up in the oven or microwave to serve.
*Can be stored in the pie dish, covered with foil, in the fridge for up to 5 days.