Make it mine apple crumble pie
This pie is an amazing collaboration of my favourite pastry and crumble recipes of all time. It is a real crowd pleaser. I recently served this to my chef brother who was singing its praises! It didn’t even last long enough to get photographed whole. Delish…
Shortcrust pastry (Thank you Stephanie Alexander)
180 g unsalted (or salted) butter
240 g plain flour (can be wholemeal)
3 tbsp water
Remove butter from fridge 30 mins before making pastry. Place flour and salt onto clean bench. Chop butter into smallish pieces and toss in flour. Lightly rub to partly combine. Make a well in the middle and pour in water. Using a pastry scraper work paste into buttery lump of dough. Using the heel of your hand, quickly smear pastry away from you across bench to combine lightly. Gather together quickly, press into a flat cake and dust with flour. Wrap pastry in plastic film and pop in fridge for 20-30 mins. When ready, roll out flour and lay in 28 cm flan tin that has been sprayed with spray oil (or whatever size you have). Bake blind with greaseproof baking paper and pastry weights for 10 mins if desired (not essential if eating same day).
2-4 x 480 g tins of pie apples depending on how deep you want the pie to be. I am a mother of two small children so this is my shortcut!
½ cup plain flour (can be wholemeal)
½ cup rolled oats
¼ cup firmly packed brown sugar
1/3 cup desiccated coconut
½ tsp cinnamon
90 g butter
Mix to combine flour, oats, coconut and cinnamon. Rub in butter with fingertips until mixture resembles coarse breadcrumbs.
Fill prepared pastry case with pie apples. Sprinkle topping over fruit. Bake 180 degrees Celsius 25-30 mins.
I make triple batches of the pastry and freeze in pie sized portions. Defrost overnight in fridge. Work quickly with the pastry or it will be difficult to work with.