Saturday, 1 March 2014

Apple Crumble Pie

I went to a friends house for dinner before I went on holiday and I made pudding. We had scrummy chicken fajitas with all the trimmings and then this gorgeous pie to follow. I had to make a huge pie as those are the only pie dishes I had, so I took home leftovers and gave some to my next door neighbour! It was delicious, but I think I would stick to either pie or crumble next time. We had cookie dough ice cream to go with it, you can't go wrong with a bit of cookie dough ice cream!

Apple Crumble Pie (from BBC Food)
(Serves 8)

375g pack ready-made sweet, all-butter shortcrust pastry
4-6/800g Bramley apples
1 tbsp lemon juice
1½ tbsp plain flour
½ tsp ground cinnamon
½ tsp freshly grated nutmeg

50g caster sugar
50g raisins or sultanas

For the crumble topping

85g plain flour
85g butter, cut into small cubes
4 tbsp caster sugar
handful porridge oats
1 tbsp demerara sugar

Lightly flour the work surface, then roll out the pastry until it is about 3cm larger than the pie dish.

Lift the pastry over the dish. Press it into the tin, then trim the edge with a sharp knife. Put the pastry into the fridge to chill while making the filling.

Preheat the oven to 190C and put a baking sheet on the middle shelf.

For the crumble topping, sift the flour into a large bowl, then add the butter. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs.

Stir in the sugar and the handful of oats. Chill the crumble topping in the fridge while you prepare the apples.

Peel the apples, cut them into quarters, remove the core, then cut into slices. Toss the apple slices with the lemon juice in a large bowl.

Sift over the flour, cinnamon and nutmeg and mix well to coat. Tip in the sugar and raisins. Mix well.

Put the apples into the pastry lined tin, scatter with the crumble mix and then sprinkle the demerara sugar over the top. It might seem a little full and piled up but it will shrink down with cooking. Bake for 30 mins, or until the pastry and crumble are golden and crisp.

Serve warm with cream or ice cream.

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