Fruit pie with crumble topping

Apple Crumble Recipe

Apple Crumble – Makes 4 x 8″ aluminium pie pans or 2 x 10″

Pate Sucre Pastry

300g Butter salted

2 eggs (100g)

195g Powdered Sugar

570g All Purpose Flour

5ml Vanilla

 

Method:

  1. Mix slightly softened butter, powdered sugar and eggs till a smooth mass is formed
  2. Add the flour and then mix on med low speed until the dough comes together
  3. Wrap and freeze the dough for a few minutes or refrigerate for 30 minutes to cool

 

Rolled the dough out on a floured counter and line a pie dish or pastry shell.

Bake the dough blind for 15 minutes at 160C or 325F.

 

Filling: this quantity is suitable for two 8″ pies or one 10″ pie. Don’t skimp on the filling, nothing worse than a pie that has more crust than fruit.

1000g Apples peeled, cored and sliced

30g Butter

100g Sugar

5ml Cinnamon ground

2,5ml Cardamom

250ml Water

30ml Corn Starch

 

Method:

  1. Peel, core and slice the apples
  2. Melt the butter in a large saucepan or stock pot
  3. Add the sugar and spices
  4. Cook the apples for about 5 minutes and then add 3/4 of the water, continue cooing till the apples have softened. Do not overcook.
  5. Add the remainder of the water to the corn-starch and mix into a paste
  6. Add the corn-starch to the apples and cook for about 3 more minutes or until the liquid has become opaque

 

Allow the apple mixture to cool down a bit before you scoop it into the pie shell

 

Crumble Topping:

This is the most delicious part.

400g All-purpose flour

250g Sugar

250g Butter

Combine the sugar and flour, then rub the butter into the flour mixture – the mixture should look like coarse bread crumbs

Squeeze the apple crumble mixture together in your hands to create nice big chunks.

Fill the Pie shell with the apple mix and sprinkle with crumble topping (I like a lot of crumble, it reminds me of my childhood and the Apricot Streusel Kuchen my mom used to bake) and bake for 20 minutes or until the crumble topping is golden brown

Allow your Apple crumble to cool down uncovered. Covering baked goods whilst they are still hot will make the dough chewy and soft. I like to eat my apple crumble warm. The apple crumble can be reheated for 15 minutes at 165C / 325F if you prefer it warm. Serve with whipped cream or ice-cream. Greek Yoghurt is a delicious but lighter and reduced sugar alternative.
Tip: If you would like to serve a low sugar apple crumble simply you omit the sugar from the cooked apples.