Apple Crumble Pie

This week autumn has hit with a vengeance and my mum gifted me some of her home-grown apples. For me, the only thing to do was make either apple crumble or apple pie and when I couldn’t decide which, I decided to combine them with perfect success. My other half found them when he came home and ate one straight out the tin making happy noises so I consider these as a winner!

Ingredients:
Filling:
4 apples
1 tsp cinnamon

Crumble:
4oz plain flour
2oz butter
2oz dark brown sugar

Pastry:
4oz plain flour
2oz butter
6 tbsp cold water

Method:

Make the pastry first by rubbing together the butter and flour until the mixture resembles bread crumbs then then slowly add the water mixing gently to bring it together. Wrap the pastry in clingfilm and place in the fridge.

Core and cut the apples into bite sized chunks and place in a pan over a low heat with the cinnamon. You won't need to add any water as the apples will release their juice as they cook and prevent themselves from sticking.

While the apples stew to a soft consistency, rub together the butter and flour for the crumble mixture to a bread crumb consistency and add in the sugar.

Preheat your oven to 180c. Take the pastry and roll it out on a floured surface. I used muffin tins to create mini apple pies but this would work well with one big tin as well. Roll out the pastry to around the thickness of a pound coin and cut to the size of your tin(s). Flour the bottom of the tin(s) and place the pastry inside carefully pushing it down to the base. Add in the apple mixture and pack it down using the back of a spoon. Pop the crumble mixture on top and press down with your fingers to create a seal around the edges.

Bake for around 15 minutes until the crumble topping is golden brown and crisp as this should indicate the base will be too. Allow to cool for a little bit before serving, we ate our first ones straight out the tin and then topped others with custard. Yummy!

Please tag me in your creations using #diaryofadefectivehousewife