APPLE CRUMBLE

PIE
 RECIPE BY

KIRSTEN TIBBALLS

Everyone loves an apple pie and we've added a crumble topping for extra crunch!


BEGINNER

CRUMBLE

BAKED APPLES

40 MINS
CUSTARD
SPECULOOS PASTRY

MAKES 1

SPECULOOS PASTRY

INGREDIENTS METHOD

65g (2.29oz) unsalted butter, cubed Mix the butter and both sugars in the bowl of a stand mixer
65g (2.29oz) brown sugar fitted with a paddle attachment until the butter is smooth
35g (1.23oz) caster (superfine) sugar with no lumps. Meanwhile, sieve the flour, baking powder,
25g (0.88oz) whole eggs salt and gingerbread spice together in a bowl. Add the
10g (0.35oz) full cream milk whole eggs and milk to the stand mixer. Lower the speed
135g (4.76oz) plain (all purpose) flour and finally add in the sieved dry ingredients. Continue
1g (0.04oz) baking powder mixing until it comes together as a dough, being careful not
2g (0.07oz) salt to overmix.
12g (0.42oz) gingerbread spice
Remove the dough from the stand mixer and place on top
of a sheet of plastic wrap. Press the dough into a neat flat
EQUIPMENT square, wrap plastic wrap and place in the fridge for 30
minutes to 1 hour or until firm.
stand mixer
sieve
plastic wrap

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
BAKED APPLES
INGREDIENTS METHOD

7-8 small granny smith apples or 6 medium Preheat the oven to 170˚C. Peel and core the apples and
apples cut into eighths. Place the apples into a bowl of water with
QS fresh lemon juice some fresh lemon juice to prevent the apples from
30g (1.06oz) clarified butter, melted oxidising. Drain the apples and place onto a Silpat mat on
50g (1.76oz) sugar top of a baking tray. Melt the butter and brush the surface
1 teaspoon cinnamon of the apples with the butter. Mix the cinnamon, sugar and
QS salt salt together in a bowl and sprinkle it over the apples. Bake
the apples at 170˚C for approximately 25 to 30 minutes
EQUIPMENT
until they are tender but not soft. Allow to sit and cool
completely.
Demarle Silpat mat (3/4)
3/4 aluminium baking tray

CUSTARD

INGREDIENTS METHOD

400g (14.11oz) full cream milk Bring the milk and lemon zest to a boil in a saucepan. In a
2g (0.07oz) lemon zest bowl, combine the custard powder, egg yolks and caster
15g (0.53oz) custard powder sugar. Strain the boiling milk over the ingredients in the
2 egg yolks bowl and whisk together by hand. Return the mixture to the
80g (2.82oz) caster (superfine) sugar same pan and bring to the boil while whisking. Slowly add
150g (5.29oz) unsalted butter in the butter, one piece at a time, mixing together. Ensure
each piece of butter is fully incorporated before adding the
next piece. Transfer the mixture to a bowl, cover with plastic
EQUIPMENT wrap and allow to cool in the fridge for 1 hour.

whisk  SUBSTITUTE
sieve 15g (0.53oz) cornflour or corn starch {for}
plastic wrap 15g (0.53oz) custard powder

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
ROLLING THE PASTRY
INGREDIENTS METHOD

QS plain (all purpose) flour, for dusting Lightly dust the bench with flour. Remove the pastry from
the fridge and roll out with a baking pin. Prepare a
Silpat mat on a baking tray and place the fluted cake tin on
EQUIPMENT top. Place the pastry into the cake ring, pressing into the
corners. Trim off the excess pastry with a knife. Allow the
3/4 aluminium baking tray excess pastry to rest for 20 minutes then roll out and store
Demarle Silpat mat (3/4) in the fridge for another recipe.
28cm fluted cake tin
rolling pin Place heatproof plastic wrap into the cake ring and fill the
heatproof plastic wrap tart shell with uncooked rice. Fold the corners of the wrap
uncooked rice in and place in the oven for 4 minutes at 180˚C. After 4
minutes, remove the rice and plastic wrap and return to
the oven to bake another 4 minutes. Once baked, set aside
whilse still in the ring and allow to cool.

CRUMBLE

INGREDIENTS METHOD

140g (4.94oz) plain (all purpose) flour Combine the flour, almond meal, caster sugar, salt, nutmeg,
60g (2.12oz) almond meal honey and lemon zest in the bowl of a stand mixer fitted
90g (3.17oz) caster (superfine) sugar with a paddle attachment. Slightly soften the butter first,
2g (0.07oz) salt then add it to the mixture until it comes together like a
1g (0.04oz) grated nutmeg crumble. Finally, add the almond flakes and mix until just
10g (0.35oz) honey combined. If it is overmixed and too soft, freeze or chill it
4g (0.14oz) lemon zest before placing onto the tart.
140g (4.94oz) unsalted butter
50g (1.76oz) almond flakes

EQUIPMENT

stand mixer

ASSEMBLY

INGREDIENTS METHOD

QS icing (confectioners') sugar, for dusting Pour the cooled custard into the tart shell then place the
cooled apples on top. Sprinkle the crumble on top. Bake
in the oven for a further 12-15 minutes at 180˚C until the
crumble is a golden-brown colour. Remove from the oven
and sit for 5-10 minutes before removing the cake tin. Dust
with icing sugar to serve.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.