Apple Crumble pie

APPLE CRUMBLE PIE

Simple recipes have the biggest success among pastry shop clients! Easily recognizable taste and texture catch the eye and invite you to taste it. Meet our recipe of Apple Crumble pie and feel the attractive power of basic and easy-to-make pastries!
Preparation time - 6 hours 40 minutes
Active time - 1 hours 30 minutes
Сalories - 335 for 100 g
Meet a simple apple crumble pie recipe by Tetyana Verbytska, the owner of the KICA Academy!

Apple pie with crumble top is one of the most popular pastries all over the world!
The aroma of the baked batter with apples inside and the crunchy coating on the top is easily recognizable
and awoke the warmest feelings.

During the preparation you will learn:

The recipe for an easy apple crumbles pie starts with the preparation of a shortcrust base. The chef makes a classic shortbread dough and shapes it beautifully in a tart pan! Such dough is usually used for making tarts and tartlets, so save the recipe and feel free to use it for new pastry creation.

Then we will fill the shortcrust with sour cream batter and fill it with pieces of fresh apples! The tender texture of the batter perfectly complements the softness of the baked apples and the crunchiness of the shortcrust. However, you could easily make the apple crumble pie recipe with no crust and bake the batter right away in the pan.

The next step is to make a crumble for apple pie and cover the surface of the batter with it. Such an easy apple pie crumble top creates a beautiful rhythm on the top and five the additional crunchiness of the pie. The chef makes a crumble mix for apple pie with the addition of spices, which complement the aroma of baked apples.

Let's get to know how to make the best apple crumble pie!
ALMOND SHORTCRUST PASTRY


  • 200 g of all-purpose flour
  • 110 g of butter 82%
  • 80 g of icing sugar
  • 30 g of almond powder
  • 2 g of sea salt
  • 40 g of whole eggs
43%
24%
17%
6%
<1%
9%
100%
Total weight: ~ 462 g
  1. First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Make sure your butter has been chilled and cut into cubes.
  2. Add the sifted flour, icing sugar, salt, almond powder and butter to a mixer bowl. Mix at low speed using a paddle attachment until a fine crumb is formed.
  3. Once the butter has completely mixed in and a fine crumb has formed, add the eggs. Mix the dough until a homogeneous and pliable texture is obtained.
  4. Gather your dough into a ball and roll it out between two guitar or parchment paper sheets to a thickness of 2 mm.
  5. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for at least 3-4 hours. This will allow the dough to become nice and flexible.
  6. Cut out a circle of dough measuring 24 cm in diameter.
TIP: Almond powder can be substituted for another type of nut powder (e.g. hazelnut), as desired.
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LINING THE PASTRY CASE
  1. Place a circle of dough measuring 24 cm in diameter into a 18-cm fluted tart ring and form the base and border of the tart. To do this, rotate the ring and slowly lower the dough into it, gently pushing downward and toward the sides of the ring. Make sure the joint between the base and sides of the tart is neat and without any air pockets.
  2. Cut off any excess dough and prick it with a fork.
  3. Bake at 160 °C / 320 °F for about 10 minutes. Do not unmold after baking.
STREUSEL WITH WALNUTS


  • 40 g of all-purpose flour
  • 40 g of brown sugar 'cassonade'
  • 33 g of butter 82%
  • 15 g of roasted walnuts
31%
31%
26%
12%
100%
Total weight: ~ 128 g
  1. Roast the walnuts at 160 °C / 320 °F for about 6 minutes. Let them cool down, then chop.
  2. Sift the flour into a mixer bowl, add sugar and butter. Mix with a paddle attachment until a homogeneous, paste-like substance is obtained.
  3. Rub the dough through a large-meshed sieve to get uniform crumbs.
  4. Put the crumbs in the freezer.
SEALING THE PASTRY CASE WITH EGG WASH


  • 100 g of egg yolks
  • 30 g of whipping cream
77%
23%
100%
Total weight: ~ 130 g
  1. Process the egg yolks and cream with a hand blender until smooth.
  2. Apply the mixture onto the sides and bottom of your half-baked tart shell with a soft pastry brush.
  3. Transfer the coated tart shell to a clean baking tray and bake at 160 °C / 320 °F for 3 minutes until it turns golden brown.
  4. Let the baked tart shell cool down at room temperature.
SOUR CREAM BATTER


  • 113 g of sour cream 30-35%
  • 105 g of all-purpose flour
  • 83 g of sugar
  • 55 g of butter 82%
  • 55 g of whole eggs
  • 2 g of baking soda
27%
25%
20%
14%
14%
<1%
100%
Total weight: ~ 413g
  1. Mix the sour cream with baking soda. Set the mixture aside for 10 minutes.
  2. Meanwhile, сombine the softened butter and sugar in a mixer bowl with a paddle attachment.
  3. Then gradually add the slightly warmed eggs and mix until homogeneous.
  4. Add the sour cream mixture, stir everything until smooth.
  5. Add sifted flour and fold it in with a spatula.
ASSEMBLY


  • Baked shortcrust base
  • Sour cream batter
  • Frozen streusel with walnuts
  • 1 pc of Granny Smith (Simirenko) apple Sufficient quantity of Icing sugar
  1. Peel an apple and core it with a Parisian spoon. Then cut it into thin slices.
  2. Pour the finished sour cream batter into the tart case and add the apple slices.
  3. Sprinkle the pie with frozen streusel and bake it at 160 °C / 320 °F for about 40 minutes.
  4. Let the apple pie cool down at room temperature for about 15 minutes.
  5. Sprinkle the finished pie with some icing sugar.

The questions, that could be appeared during the preparation process:

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