I write today with an update from the Pastry Diaries, and am proud to say I think I think I have finally mastered shortcrust pastry. *Phew!* I spent a lot of time over the weekend trying various bakes (to soon make their appearances on the blog!) and with a little experimenting I came up with this beauty …
The Apple Crumble Pie!
I love an apple pie, and I also love a crumble. I love even more when the two are combined to create this little slice of sweetness! The inspiration behind this bake came from a trip to Amsterdam last year, where we were sat in a small cafe, admiring the view, and were given the most gigantic slice of what I can only describe as the best dessert ever – STREUSEL CRUMBLE. I mean if you can combine your love of two classic desserts, why not!
This recipe is beautifully simple and tastes amazing. The sweetness of the topping adds a little something different to a normal apple pie, and both textures work perfectly together. The photo’s don’t do this bake justice, but it was hard not to eat the whole pie all in one sitting. Believe me when I say, this pie truly tops all other pies …
- Shortcrust pastry
- 3 large apples, depending on the size of your baking tin
- 2 tablespoons of lemon juice
- 1 1/2 teaspoons of ground cinnamon
- 50g granulated sugar
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 100g caster sugar
- 94g plain flour
- 75g unsalted butter
- Make your Shortcrust Pastry, or you can buy it pre-packaged from your local supermarket. Line your baking tin with the pastry and leave to one side.
- Preheat your oven to 180C.
- For the Apple Filling – peel and finely slice your apples, not too thinly or else when they bake they may go mushy!
- In a large bowl using a rubber spatula, stir the apples, lemon juice, cinnamon, sugar, and vanilla extract together until thoroughly combined. Pour the apple filling into your pastry tin and set aside while the oven preheats; this time will allow the apples to begin letting off their juices.
- To make the Crumble Topping – in a medium bowl, combine the sugar, flour, and butter together until you have a thick crumble. I find it’s best to rub the butter into the flour and sugar with your fingers, which can be a little messy, but brings it all together nicely. Sprinkle over apples.
- Place the pie onto a large baking sheet and bake for 40 minute at (180°C). Keep an eye on the pie, as you don’t want either the crumble topping or the pastry case to burn. You may find you want to lower the temperature half way through, or cover with some tin foil if starting to brown too much.
- Serve with vanilla ice cream if desired, or my favourite, custard. Cover pie leftovers tightly and store in the refrigerator for up to 5 days. With a few minutes in the microwave, it tastes as good as the day it was baked!
I would say this pie is your classic apple crumble pie. The crust is rather basic, letting the homemade cinnamoney-apple filling and thick-as-can-be crunchy crumble topping completely steal the show. Personally, I could eat the crumble all. day. long.
Apple pie knows no season, and with the apple tree in our garden still covered in apples, this will be one to make again and again.
What are your thoughts on this deliciously, crumbly creation? Have you mixed two favourites to create something spectacular?
Are you a fan of Apple Pie Crumble?