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
- Mix slightly softened butter, powdered sugar and eggs till a smooth mass is formed
- Add the flour and then mix on med low speed until the dough comes together
- 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
5ml Cinnamon ground
30ml Corn Starch
- Peel, core and slice the apples
- Melt the butter in a large saucepan or stock pot
- Add the sugar and spices
- 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.
- Add the remainder of the water to the corn-starch and mix into a paste
- 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
This is the most delicious part.
400g All-purpose flour
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