Friday, 28 November 2014

Season's Eatings: Autumn Apple Crumble Pie

A note from Joelle... 
Autumn Apple Crumble Pie


I usually make my own shortcrust, but for amazing pastry each time (without the usual hassle), I have found that there's no shame in buy it ready-made!

Pie base:
Ready-to-roll shortcrust pastry

Filling:
2 large Bramley cooking apples
1 tbsp cinnamon
1/2 lemon juice
100g caster sugar

Crumble:
Unsalted butter
Sugar
Plain flour
Porridge Oats

Method - pie base:
Sprinkle some flour onto a clean, dry surface and roll out the dough to a 0.5cm width
Place your pie dish over the top just to check that you have enough dough to go up the sides (mine did, but shrunk in the oven, awks)
Then line the pie dish with your dough and trim away the uneven edges
Prick all the way around the pastry base with a fork 
If you have baking beans or lentils, pour them in
Bake at 160 degrees C for 15 minutes
Leave to cool on the side when lightly brown

Method - apple filling
Chop you apples into  small pieces. If you have Bramley apples, they will get mushy anyway, so you don't have to be too precise. 
Add the sugar, vanilla extract, cinnamon and lemon juice (a touch of nutmeg and ground cloves work great, but aren't essential)
Let it bubble away for 5 minutes and remember to stir it around with a wooden spoon
Once the apples are soft and bubbly, take the pan off the heat and set asaide.

Method - crumble:
Really simple: Rub some chunks of cold butter into flour until it resembles golden bread crumbs
Add the sugar and oats and stir
Then put it in the fridge for later

Putting it all together!
Pour the apple filling into the pie dish
Evenly sprinkle the crumble on top and then place it in the oven for 15 mins at 180 degrees Celsius or until the crumble is golden brown and the apple is bubbling at the sides

Add some cream, ice cream or custard and dig in! 
Autumn Apple Crumble Pie
Please let me know if you give this a go :)

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