Crumbly Apple Pie

Make the crumble. Combine the flour and sugar in a bowl. Grate the cold butter on a coarse grater directly into the bowl, or cut it into small cubes.

Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. No visible white flour should remain, but don't overwork it.

Pour half of the crumble into a baking pan and press it down lightly with your hand (I use a 22 cm springform pan). Place the pan and the remaining crumble in the refrigerator for 20–30 minutes.

Make the filling. Add the sugar, vanilla sugar, and starch to a small saucepan, pour in the water, and stir to combine. Place over heat and bring to a boil (the liquid will thicken slightly). Cook for about a minute, then remove from heat.

Peel the apples, cut them in half, remove the core, and dice into small cubes. If your apples brown quickly, you can sprinkle them with a little lemon juice.

Add the apples to the jelly-like liquid and stir to combine.

Spread the apple mixture evenly over the crust in the pan.

Use a spoon to evenly sprinkle the second half of the crumble on top. Bake in an oven preheated to 180°C (350°F) for about 40 minutes.

Be sure to let the finished pie cool completely. If you cut into it while it's still hot, the filling may run and the pie may lose its shape.

The apple pie turns out incredibly soft, tender, and crumbly.