Linda Lomelino’s apple crumble pie with honey and pecans

This comforting pudding is best enjoyed as a reward on returning home from a long, cold winter walk

Photographs by Linda Lomelino, © 2017 by Linda Lomelino

I baked this apple crumble pie for the first time for a wine tasting that I held together with my friend Lua. She chose the wines and I baked foods to go with them. She had cho­sen a wine that complemented apples and nuts, and then I decided to improvise this pie. The participants loved it so much (as did I) that, of course, it had to have a place in this book.

Apple crumble pie with honey and pecans

Makes 1 pie, about 8 inches in diameter, 6–8 servings


For the crumble topping:

100g plain flour
70g coarse sugar
¼ tsp ground cinnamon
¼ tsp sea salt
100g pecans
90g cold butter

For the apple and honey filling:

850g apples (about 4 apples)
115g honey
2 tbsp cornflour


Mix all of the crumble-topping ingredients except the butter in a food processor or blender and pulse it to a relatively fine meal. Cut the butter into small pieces and add it to the flour mixture. Pulse the mixture until the dough is crumbly.

Preheat the oven to 180°C. To prepare the filling, peel, core, and slice the apples. Put the slices in a large bowl and add the honey and cornstarch. Pour the apple filling into a pie pan. (Note: Do not use a spring­form pan, as the liquid will leak out.) Crumble the topping evenly over the filling. Bake the pie on the middle rack of the oven for 40 to 45 minutes or until the topping is golden-brown and the filling is bubbly. Remove the pie from the oven and let it cool. 

From ‘Lomelino’s Pies’ by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. Read our interview with Linda Lomelino in the winter issue of Town & Country, on sale now.



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