Creamy Apple Crunch PiePosted: November 4, 2013
Things are getting a little busy round here, with the publication of the book only days away, but I’ve already skipped a week without posting,and my conscience wouldn’t let me do it a second week. So here is something short on intro, long on recipe. This tart is perfect for these early autumn days, creamy like a summer cheesecake, autumnal with apple, crunchy with oats. Have at it, my pretties!
Creamy Apple Crunch Pie
120g plain flour
ice cold water to mix
1 large egg – beaten
- Put the flours and butter into the bowl of a food processor and blitz until the mixture resembles breadcrumbs.
- With the machine running, gradually add the cold water a tablespoon at a time until the mixture comes together in a ball.
- Tip the mixture onto a floured surface, knead smooth, then roll out thinly.
- Grease a 20cm tart tin.
- Line the tart tin with the pastry. Leave the excess pastry hanging over the sides as it will help prevent the pastry from shrinking.
- Using a fork, poke holes in the bottom of the tart to let the steam out.
- Cover the pastry lightly with cling film and return to the fridge to chill for 30 minutes.
- Preheat the oven to 200°C, 180°C Fan.
- Remove the tart from the fridge and discard the cling film.
- Cover the pastry with baking parchment and weigh it down with baking beads, rice or dry beans.
- Bake for 10 minutes, then remove the parchment and the weights and bake the pastry for a further 5 minutes.
- Whisk the egg and paint a layer of beaten egg over the partially cooked pastry and return the tin to the oven for 3 minutes. This will help keep the pastry crisp and avoid a ‘soggy bottom’.
- Remove the tin from the oven and set aside.
- Reduce the oven temperature to 175°C, 150°C Fan.
2tbs plain flour
75g caster sugar
A pinch of salt
3-4 medium cooking apples
1 large egg – use the rest of the egg left over from glazing from the pastry.
1tsp vanilla extract
125ml reduced fat crème fraiche
- Mix the flour, caster sugar and salt together and tip into a large plastic bag.
- Peel, core and chop the apples into roughly 2cm pieces.
- Add the apples to the sugar/flour mixture and toss to coat the fruit pieces.
- Tip the mixture into a bowl.
- Mix the remainder of the egg, vanilla and crème fraiche together and pour over the apples.
- Mix thoroughly.
- Pour the apple mixture into the partially baked pastry and smooth the top.
- Return the tart to the oven for 45 minutes.
- While the tart is baking, prepare the topping.
Pinch of salt
60g plain flour
40g rolled oats
20g Demerara sugar
1/2-1tsp ground cinnamon (optional)
- Put the butter, lard, and flour into a food processor and blitz until the mixture resembles fine breadcrumbs, or rub it in by hand.
- Tip the mixture into a bowl and stir in the oats, sugar and spice, if using.
- After the tart has baked for 45 minutes, remove from the oven and sprinkle over the topping evenly
- Return to the oven for a final 15 minutes.
- Let the pie cool for 30 minutes before serving, or cool completely and then chill in the fridge for something that resembles cheesecake but without the guilt!