Creamy Apple Crunch PiePosted: November 4, 2013 Filed under: Uncategorized 7 Comments
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!
Do you mean use 1 egg plus the left over egg for the filling, or just the leftover egg? This
recipe sounds really tempting as I, along with many others at the moment, have loads of apples!
It’s just one egg in total – so little is used for glazing the tart, if you use a large egg, it’s fine. Hope you likey! M-A 😀
Mmmmm, sounds good.
Yummylicious….. finally made it at 5:30am today. Used mixed spice for the topping & full fat crème fraiche – Delish! This recipe is now my go-to recipe. thanks MAB
Hi, could this be made a day or tow before it’s required?
Sorry that should be two and a comment not a reply……………..
Absolutely! Wrap it in foil and/or cling film and keep it in the fridge. Take it out about an hour before you want to serve it – too cold and you won’t be able to taste the flavours so well. Enjoy! M-A 😀