Crumb Pie with Curd and Apples
Fragrant and delicious, with a tender and juicy filling. Crumb pie with curd and apples is perfect both for a cozy family tea time and for welcoming guests. The combination of crisp dough and juicy filling will leave no one indifferent. Give it a try.
Updated : 30 June, 2026
Easy
About 45 min.
Ingredients
Dough
260 grams
Wheat flour
120 grams
Butter
100 grams
Sugar
1 tablespoon
Baking powder
Filling
400 grams
Apple
360 grams
Curd
50 grams
Sugar
2
Eggs
1 tablespoon
Vanilla sugar
1 tablespoon
Cinnamon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients for the dough. The butter should be cold, straight from the refrigerator. Use all-purpose flour. Sift it in advance so the dough will be more tender. Be prepared that you may need a little more or a little less flour than the recipe states.
Step 2
Cut the cold butter into small cubes. Put the flour, butter, sugar, and baking powder into a blender bowl.
Step 3
Blend everything into fine sandy crumbs. If you do not have a blender, you can simply rub the dough together with your hands. But you need to work quickly so the butter does not start melting from the warmth of your hands. Transfer the crumbs to a bowl and put them into the refrigerator.
Step 4
Prepare all the necessary ingredients for the filling. You can use curd of any fat content, even fat-free. I recommend using curd in blocks, because it has enough moisture and is not lumpy, so the filling will turn out tender and smooth. If the eggs are small, use one more.
Step 5
Put the curd, eggs, sugar, and vanilla sugar into a blender bowl. Vanilla sugar can be replaced with vanilla powder. Blend everything until smooth and creamy.
Step 6
Wash the apples, peel them, and remove the cores. Tart-sweet apples work best for this pie. Grate the apple flesh on a coarse grater. The greener the apple skin, the longer the apples stay from browning after peeling or grating, though they will still darken during baking. Preheat the oven to 180°C (350°F).
Step 7
The pie can be made either in a regular springform pan, 20–22 cm, about 8–8.5 inches, or in a bottomless pastry ring. I used a pastry ring set on a baking sheet lined with parchment, and I also lined the inside walls with parchment. If you use a regular silicone pan, parchment is not needed. Pour one-third of the crumbs onto the bottom of the ring and level them out.
Step 8
Spread the grated apples evenly over the crumbs and sprinkle them with cinnamon. Scatter another third of the dough over the top and level it out.
Step 9
Pour all of the curd mixture over the crumbs. Sprinkle the remaining crumb dough over the top of the curd.
Step 10
Bake the pie in an oven preheated to 180°C (350°F) for about 45 minutes, until the top is golden brown. During baking, juice from the apples may seep through the dough and run around the pan, especially if you use a bottomless pastry ring. The temperature and baking time may vary from recipe to recipe depending on your oven.
Step 11
Check doneness with a toothpick. Insert it into the middle of the pie and remove it right away. If it comes out dry, the pie is ready. Take the finished pie out of the oven and cool it completely at room temperature without removing it from the pan. Then, if you like, you can refrigerate it for 2–3 hours, so it will be a little less crumbly, though you can also slice it while still warm.
Step 12
Before serving, remove the pie from the pan, transfer it to a serving dish, and cut it into portions. Serve it with hot coffee or fragrant tea, for breakfast, a snack, or a festive table. Enjoy your meal!
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