2.5 dl (1 c) flour
2.5 dl (1 c) sugar
125 g (4.5 oz) butter
5 medium-sized green apples
1.75 dl (¾ c) sugar
1 tbsp cornstarch
0.5 tsp ground cinnamon
0.25 tsp ground cardamom (if you can’t find this spice, nutmeg is the next best thing, but cardamom is better)
1 tbsp lemon juice
1. Preheat oven to 225 C (435 F).
2. Cut the butter into small pieces (1 cm/0.5 in) and set aside for a while.
3. Peel and core the apples. To prevent the apples from turning brown while you’re peeling them, put them in a bowl of water with a few drops of lemon juice.
4. Add the flour and sugar to the butter and using either a fork or a U-shaped pastry cutter, cut butter into flour and sugar until the mixture is crumbly. The crumbs should be the size of peas if you want a crunchy granola/müsli type texture, but if you’re like me and prefer a crispy and candy-like topping then continue cutting until the crumbs are very small.
5. Slice apples thin and toss them with sugar, cornstarch, cinnamon, cardamom (or nutmeg), and lemon juice until they are evenly coated.
6. Fill a 25 cm (10 in) shallow pie pan with apple mixture and cover with the crumb topping.
7. Bake 20 – 30 minutes depending on your oven. (I have an electric oven and it takes exactly 22 minutes.) The pie is ready when the crumb topping is golden brown and the filling is bubbling through the topping.
8. Serve warm with vanilla custard sauce or vanilla ice cream.