56.5gmsCold unsalted butter cut into 1/2-inch pieces
For crumble topping:
1/4 cup + 1.5 tbspPlain flour
1/8cup, packedLight brown sugar
28gmsCold unsalted butter cut into 1/2-inch pieces
1/4cupPecans / Walnuts coarsely chopped
For fruit filling:
2Apples peeled, cored, and thinly sliced (I used regular eating apples)
1/4cup, packedLight brown sugar
1.5tbspFresh lemon juice
28gmsUnsalted butter cut into 1/2-inch pieces
Blend together flour, butter and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse bread crumbs. Drizzle 1.5 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough. Chill, wrapped in plastic wrap, for 25 mins.
Make crumble topping:
Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until it resembles bread crumbs, then stir in pecans and lemon peel. Chill until ready to use.
Make fruit filling:
Melt butter and add all the ingredients listed under the fruit filling list. Cook till the apples are half done. Apples should retain a crunch. Add 1/4 - 1/3 cup of hot water, if required. Check the taste to see whether more sugar or lemon juice is needed. Switch off the gas. Let the mixture cool to room temp.
Preheat oven to 180 C, 10 mins before baking.
Roll out dough on a lightly floured surface with a lightly floured rolling pin to fit into pie plate. Prick the base with a fork. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively (I omitted this part). Transfer fruit filling to pie shell. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender 25 - 30 mins.
Let it cool down and serve warm.
You can also serve it as a dessert with some custard/whipping cream/ ice cream on the side.
In the original recipe, the filling is not cooked. You can check it out if you prefer.Dough can be chilled up to 3 days. Pie can be made 1 day ahead and kept, loosely covered, at room temperature.I got 6 medium size pie from the above qty.Though I recommend using strawberries, you can cut it out if you arent a big fan of tartness. Also you can increase or decrease the qty of strawberry to suit your taste.
This Eggless Apple Crumble Pie was printed from https://mariasmenu.com/desserts/apple-crumble-pie.
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