Apple-crumble pie

This happens when you want to bake an apple pie but it’s too hot to roll a pie crust. Or it’s one of those summer days you are just too lazy. I call it appl- crumble pie because it has a pie crust one the bottom and crumble topping. So, it’s like apple-pie and apple-crumble had a baby.

What makes this recipe easy and foolproof is the food-processor. You throw in all the ingredients for the bottom and topping, pulse and you are done. Divide mixture and use 2/3  of the crumbs for the bottom (just press in the baking pan), sprinkle the remaining 1/3 on the top and there you have it. Apple crumble pie! All you need is the ice cream.

For the crust:

  • 200 grams unsalted almonds, roasted*
  • 80 grams granulated sugar
  • 80 grams soft brown sugar
  • 320 grams all-purpose flour
  • 1 tsp sea salt flakes
  • 1 tsp vanilla extract
  • 250 grams unsalted butter, cut in cubes and kept cold
  • 2 Tbs vodka or water, cold

For the filling:

  • 1500 grams golden delicious apples (weighed whole, before peeling)
  • Juice of 1 lemon
  • 20 grams granulated sugar
  • 20 grams soft brown sugar
  • ½ tsp cinnamon
  • 30 grams unsalted butter
  • 3 level tsp corn flour
  • 1 Tbs water

*Roast raw, unsalted almonds in a 175 C fan oven for 8-10 minutes

Method:

Preheat oven to 200 C fan. Butter the base and sides of a 22 cm square brownie pan or a rectangular 20 x 30 baking pan. Cover the base and sides with greaseproof paper.

Peel, core and slice the apples. Put in a bowl with the lemon juice, sugars and cinnamon. Mix together and let mixture stand while you prepare the crust.

Make the crust: In a bowl of a food processor put roasted almonds and sugars. Pulse until almonds are roughly chopped. Add flour and salt and pulse until mixed. Add cold butter and vanilla. Pulse just until dry ingredients are moistened. Mixture will be crumbly but will stick together when pressed between two fingers.

Weigh 350 grams of the crust mixture and set it aside. Put the remaining crust mixture in the baking pan. Use your hands to press crumbs down and create a base. Go up the sides of the pan a little, about 2 cm. Bake base for 12-15 minutes until lightly golden. Reduce oven temperature to 180 C, fan.

Make the filling: Transfer apples and their juices in a large skillet. Add the butter and cook over moderate-high heat until apples are soft but still have a bite, about 10 minutes. In a small bowl, dissolve corn flour with water to create a slurry. Add that to the skillet and mix well. Take filling off the heat. 

Transfer apple mixture over the pre-baked base, leaving 1 cm border. Sprinkle over the apples the reserved crust crumbles. Bake 35-40 minutes at 180 C fan, until topping is golden and apples bubble through.

Serve warm or at room temperature, plain, with vanilla ice cream or a dollop of vanilla whipped cream.

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