This Semolina Apple Crumble Pie combines a tender, buttery shortcrust base with a luscious apple filling enriched by a hint of semolina, all topped with a golden, crumbly streusel. The sweet-tart apples meld with warm spices, while the semolina helps absorb excess moisture, ensuring a perfectly set filling. Dust the finished pie with powdered sugar and serve alongside ice cream or tea for a comforting dessert that’s as beautiful as it is delicious.
Cooking Time
Preparation: 30 minutes
Chilling Dough: 15 minutes
Cooking Filling: 20 minutes
Assembly: 10 minutes
Baking: 25–30 minutes
Cooling: 2 hours
Total: Approximately 3 hours
Ingredients
For the Dough:
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300 g (2 ½ cups) all-purpose flour
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100 g (½ cup) granulated sugar
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1 tsp baking powder
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A pinch of salt
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150 g (⅔ cup) unsalted butter, softened
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2 large eggs
For the Apple Filling:
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5–6 medium apples (Golden Delicious or your choice), peeled, cored, and diced
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50 ml (¼ cup) water
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50 g (¼ cup) unsalted butter
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2 tbsp semolina (manna)
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3 tbsp granulated sugar (adjust to taste)
For Topping & Finish:
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Powdered sugar, for dusting
Step-by-Step Cooking Directions
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Prepare the Dough: In a large bowl, combine the flour, sugar, baking powder, and salt. Rub in the softened butter with your fingertips until the mixture resembles coarse crumbs. Lightly beat the eggs, then add them to the bowl. Gently knead until a cohesive, sandy dough forms. Divide into two equal portions, wrap in plastic, and chill for 15 minutes.
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Cook the Apple Filling: While the dough chills, melt the butter in a saucepan over medium heat. Add the diced apples and water; sauté 15–20 minutes until the apples are soft and most liquid has evaporated. Stir in the semolina and sugar; cook for 1–2 more minutes until thickened. Transfer to a bowl and let cool completely.
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Assemble the Pie: Preheat the oven to 180 °C (350 °F). Line a 25 cm (10 in) baking dish with parchment. Press one dough portion evenly into the pan’s bottom and up the sides, forming a firm crust. Spread the cooled apple mixture over the base. Crumble the second dough portion evenly on top, leaving small gaps for steam.
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Bake: Place the pie in the center of the preheated oven. Bake 25–30 minutes, until the topping is golden brown and the filling bubbles at the edges.
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Cool & Serve: Remove from oven and allow to cool in the pan for at least 2 hours to set. Dust generously with powdered sugar before slicing.
Nutritional Information
(Per slice; yields 8 slices)
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Calories: 480 kcal
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Protein: 5 g
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Carbohydrates: 62 g
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Fat: 24 g
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Fiber: 3 g
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Sugars: 30 g
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Sodium: 150 mg
Origins and Popularity of the Recipe
Crumb-topped fruit pies originated in Europe centuries ago as a way to use seasonal orchard produce. The addition of semolina—a staple in Mediterranean and Eastern European kitchens—adds texture and helps bind the filling. Today’s semolina apple crumble pie is celebrated on food blogs and social media for its rustic charm, ease of assembly, and foolproof filling that doesn’t turn runny.
Reasons Why You’ll Love This Recipe
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Perfect Balance: Sweet, tender apples meet a crisp, buttery crumble.
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Reliable Texture: Semolina prevents soggy bottoms by absorbing excess moisture.
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Make-Ahead Ease: Dough chills quickly, and filling can be cooled in advance.
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All-Occasion Appeal: Beautiful enough for dinner parties; simple enough for weeknight baking.
Health Benefits
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Apples: Provide dietary fiber and vitamin C.
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Semolina: Adds protein and complex carbohydrates, supporting steady energy.
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Controlled Fat: Butter lends flavor but remains balanced by fruit content.
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Portion Control: Eight modest slices help manage calorie intake.
Serving Suggestions
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Pair with a scoop of vanilla or cinnamon ice cream.
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Serve alongside a dollop of lightly sweetened whipped cream or crème fraîche.
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Enjoy with a hot cup of Earl Grey tea, espresso, or mulled cider for seasonal flair.
Common Mistakes to Avoid
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Overmixing Dough: Working too long warms the butter, leading to dense crust. Mix until just combined.
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Undercooked Filling: Ensure apples are tender and liquid is mostly evaporated before assembly to prevent a runny pie.
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Uneven Topping: Crumble dough evenly; large clumps can remain doughy, small crumbs may burn.
Pairing Recommendations
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Wines: A lightly oaked Chardonnay or off-dry Riesling complements the apple’s sweetness.
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Cheeses: Tangy goat cheese or aged cheddar contrast the pie’s sugar.
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Beverages: Spiced chai or apple cider amplify autumnal notes.
Cooking Tips
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Uniform Dice: Cut apples into 1 cm pieces for even cooking.
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Chill the Pan: A brief chill of the crust-lined pan helps maintain shape when adding the filling.
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Check Doneness: Look for bubbling edges and golden topping—center may not bubble but will be set after cooling.
Similar Recipes to Try
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Berry Semolina Crumble Bars: Swap apples for mixed berries.
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Peach Semolina Streusel Pie: Perfect for summer harvests.
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Classic British Apple Crumble: No crust base, all fruit, and crumble topping.
Variations to Try
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Spiced Apple: Add 1 tsp ground cinnamon and a pinch of nutmeg to the filling.
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Nutty Crumble: Stir 50 g chopped walnuts or pecans into the topping for extra crunch.
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Citrus Zest: Fold in 1 tsp lemon or orange zest to the filling for brightness.
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Gluten-Free: Substitute a 1:1 gluten-free flour blend for the pastry.
Ingredient Spotlight
Semolina (Manna): Coarse wheat semolina adds structure to the filling, absorbing juices and ensuring every slice holds its shape without becoming soggy—an elegant upgrade to fruit pies.
Conclusion
This Semolina Apple Crumble Pie offers a delightful twist on classic apple desserts. Its buttery crust, semolina-reinforced filling, and golden crumble deliver a harmonious blend of textures and flavors. Easy to prepare yet impressive to serve, it will become your go-to for family gatherings, holiday celebrations, or simply when you crave comfort in every bite.
FAQ Section
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Can I make the filling a day ahead?
Yes—prepare and cool the filling overnight; assemble and bake the next day. -
Why use semolina instead of flour?
Semolina’s coarser grains absorb moisture more effectively, preventing a soggy crust. -
Can I freeze this pie?
Freeze fully baked and cooled slices in airtight containers for up to 2 months. Thaw overnight in the refrigerator. -
What apple varieties work best?
Firm, slightly tart apples like Golden Delicious, Honeycrisp, or Braeburn maintain texture and balance sweetness. -
How do I prevent the crust from shrinking?
Chill the dough before rolling, and avoid overstretching when lining the pan. -
Can I use margarine instead of butter?
Butter is recommended for flavor and texture; margarine may yield a less flaky crust. -
Is there a dairy-free option?
Substitute plant-based butter and ensure your sugar is processed without bone char. -
How do I reheat slices?
Warm individual slices in a 160 °C (325 °F) oven for 5–7 minutes to refresh crumbly topping. -
My topping browned too quickly—what now?
Tent the pie loosely with foil and continue baking until the filling bubbles. -
Can I halve the recipe?
Yes—use a smaller 20 cm (8 in) pan and reduce baking time by 5–10 minutes, checking doneness.