Creamy Apple Crunch Pie

Wotchers!

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

Pastry
120g plain flour
30g cornflour
75g butter
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.

Filling
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.

Crunch Topping
20g butter
20g lard
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!