Description
Indulge, in an adventure of flavors with this Caramel Apple Crumble Pie, where every slice offers a medley of textures. The crust, a tribute to baking holds within it a delightful combination of fragrant apples gently softened into heavenly sweetness each bite enveloped in a velvety homemade caramel embrace. As the warmth of cinnamon meanders through the layers a rustic and handcrafted crumble topping adorns the pie with its golden crispness. This pie is more than a dessert; it represents the artistry of homemade comfort, an ode to the abundance of autumn and an affectionate tribute, to the timeless craft of pie making.
Ingredients
Pastry Base:
175 grams plain flour
100 grams unsalted butter, cold and diced
1 tablespoon icing sugar
1 egg yolk
Pie Filling:
500 grams cooking apples, peeled and cored
100 grams light brown sugar
1/2 teaspoon ground cinnamon
100 grams caramel
Crumble Mix:
120 grams plain flour
60 grams caster sugar
60 grams unsalted butter, cold and diced
Instructions
To make the pastry base:
Start by mixing 175 grams of flour with a tablespoon of icing sugar. Then add 100 grams of unsalted butter and cut it into the mixture. Next, incorporate an egg yolk and a tablespoon of water. Use a food processor to pulse everything together until the dough comes together.
Now roll out the dough on a floured surface until it reaches the thickness of a coin. Line a tin that measures around 23 to 25 cm with the rolled-out dough. Trim any edges. Use additional dough to patch up any gaps, in the crust. Put the tin in the fridge for 30 minutes to chill.
Meanwhile, preheat your oven to 200°C (180°C for fan ovens). Once chilled line the pastry in the tin with parchment paper. Fill it with baking beans to prevent it from puffing up during baking. Bake it “blind” for 15 minutes. Then remove both beans and parchment paper from the inside. Continue baking for another 5 to 10 minutes until brown. Allow it to cool down while, in the tin.
For the pie filling:
Begin by cutting 500 grams of apples into inch pieces. In a pan combine these apple pieces with 100 grams of sugar, half a teaspoon of cinnamon and two tablespoons of water. Cook this mixture over medium heat while stirring continuously for around five minutes.
Next cover the pan. Let everything simmer for five minutes while making sure that the apples retain their firmness.
If they soften quickly take them off the heat to avoid them becoming too mushy.
Assembly & Baking:
To make the crumble, mix together 120 grams of flour, 60 grams of caster sugar and 60 grams of cold unsalted butter cut into pieces until it resembles breadcrumbs.
Put the apple mixture into the baked pastry shell. Scatter 100 grams of caramel, on top.
Sprinkle the mixture over the caramel apple layer. Bake at 200°C (180°C fan), for 25 to 30 minutes until the crumble turns golden.
Allow the pie to cool for 30 minutes before removing it from the tin. Serve warm or chilled according to your preference.
Savor this Caramel Apple Crumble Pie with a scoop of ice cream. Enjoy it on its own for a truly comforting taste of autumn.
Notes
Indulge, in the joy of this Caramel Apple Crumble Pie, free from gluten! The secret to making this classic dessert gluten-free lies in choosing the flour substitute. Opt for a high-quality blend of gluten-free all-purpose flour that includes xanthan gum, which mimics the binding properties of gluten and ensures that your pastry holds together perfectly with a flaky texture.
Replace both the flour in the pastry base and the crumble topping with an amount of your chosen gluten-free blend. Make sure to double-check that any baking powder you use is also gluten-free. The same applies to your caramel; carefully read labels to ensure there are no traces of gluten.
Remember, gluten-free flours sometimes require more moisture, than their counterparts. If your dough feels slightly dry don’t hesitate to add cold water until it reaches a pliable consistency. When it comes to the crumble topping embrace its charm—those uneven buttery lumps are little pockets of happiness waiting to be discovered.
- Prep Time: 1 hour
- Cook Time: 1 hour
