Apple Pie with Shortbread Crumble

Lightly beat the eggs with a whisk.

Add about one-third of the milk, the sugar, flour, and baking powder, and mix thoroughly until no lumps remain.

Pour in the remaining milk and stir to combine.

Peel the apples, cut them in half, and remove the cores. Then slice the apples into thin pieces about 2–3 mm thick.

Add the apples to the batter and gently fold together so that all the apple slices are coated on all sides.

Prepare the crumble. In a bowl, combine the flour, sugar, and cinnamon. Add the softened butter, cut into small pieces.

Using your fingers, rub the dry mixture and butter together until it resembles coarse crumbs.

Generously grease a baking pan with butter (I use a 20 cm diameter pan). Transfer the apple batter into the pan and spread it out evenly.

Using a spoon, evenly sprinkle the crumble over the surface. Bake in an oven preheated to 180°C for approximately 40–50 minutes.

Allow the finished pie to cool completely — ideally, once it has cooled, refrigerate it for at least an hour.

This tender apple pie with its crispy crumble topping tastes even better the next day straight from the refrigerator.