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Apple Crumble Pie

Print Recipe
Prep Time 1 hour 8 minutes
Cook Time 32 minutes
Total Time 1 hour 40 minutes
Course Dessert, pastry
Cuisine Dutch
Servings 10

Ingredients
  

the dough

  • 7 oz (200 g) cake flour
  • 3 oz (85 g) full cream milk
  • 0.8 oz (20 g) butter
  • 0.5 oz (15 g) castor sugar
  • 0.15 oz (4 g) dry yeast
  • 0.07 oz (2 g) salt
  • 1.5 oz (one) egg
  • 3 tbsp icing sugar optional (for covering the finished pie)

the filling

  • 2.8 lb (1.2 kg) Elstar apples or similar
  • 1 stick cinnamon
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 the zest of a half orange
  • 2 oz (60 g) raisins
  • 2 tbsp coconut rum
  • 2 tbsp custard powder
  • 1/4 cup water
  • 1.9 oz (50 g) castor sugar
  • 1/2 vanilla pod

the crumble

  • 6.4 oz (180 g) cake flour
  • 4.2 oz (120 g) castor sugar
  • 4.2 oz (120 g) butter
  • 1/4 tsp salt

Instructions
 

a day ahead......

  • If you think of it, add the rum to the raisins and cover
  • now and then stir them

the dough

  • whisk the egg
  • mix all ingredients together and knead thoroughly for 10-15 min
  • Let the dough rise in a covered bowl until it doubles (around 1 h)

the apple filling

  • peel the apples, remove the cores and cut in 1/2-to-1-inch sized parts
  • place the apples in a large enough sauce pan and add the lemon juice, water, sugar and cinnamon stick (broken up in a few parts)
  • grate the orange skin and add the grated peel to the pan
  • cut the half vanilla pod in halves over the length and remove the meat and place in the saucepan
  • bring the contents of the saucepan to a simmer, place the lid on and stir regularly, thereby checking that it is a slow simmer and the apple pieces do not become apple sauce
  • after 9 or 10 min take the pan from the fire and let cool down a bit
  • after some 20 min add the raisins and stir
  • after some other 10 minutes stir in the custard powder while stirring, to prevent lumps. The juices will become thicker. Let the mixture cool down further

the crumble

  • meanwhile heat the oven to 390 F (200 C) and start working on the crumble
  • knead the crumble by hand until crumbles form and let it stand

bringing it all together

  • with a dough pin, roll the main pie dough to about 14 inch (35 cm) diameter
  • oil the pie form, including the sides
  • place the dough inside the form and push the dough against the sides and let rest for 10 min
  • add the warm apple filling into the dough covered pie form and use the back side of a spoon to press it and make it level
  • cover the apple filling with the crumbles of dough
  • place in the middle of the pre-warmed oven and check for color after 25 min
  • remove the pie after 30-35 min from the oven and let cool in the form for 25 min
  • thereafter remove the form carefully and place the warm pie on a rack to further cool down. Optionally you can cover it with icing sugar. Thereafter place in the refrigerator or cool cellar with a loose cover
  • you can keep the pie for 4-5 days without a problem this way
  • Serve with some whipped cream.

Notes

Method: oven baking
Food allergy & intolerance information: egg, gluten, milk products
Keyword apple crumble pie, apple pie