caramel apple crumble pie

6-8

Serves

-

Prep Time

-

Cook Time

A perfect marriage of flavours to celebrate the arrival of autumn. Use bought sweet short pastry if you like.

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Ingredients

For the pastry

  • 175g flour
  • 1 tablespoon icing sugar, plus extra for dusting
  • 100g butter — diced and chilled
  • 1 egg yolk
  • 1 tablespoon cold water

For the apple filling

  • 750g cooking apples — peeled and cored
  • ⅔ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons water
  • ½ teaspoon cornflour
  • 1 teaspoon water
  • 100g caramel — store-bought or home-made

For the oaty crumble

  • ⅔ cup oats
  • ¼ cup flour
  • ¼ cup brown sugar
  • 60g butter — diced and chilled

Method

For the caramel apple crumble pie

  • Grease and flour a deep 24cm-diameter pie dish.
  • To make the pastry, sift the flour and icing sugar into a food processor. Add the butter, egg yolk and cold water and pulse until the mixture starts to bind.
  • Roll out the pastry on a lightly floured surface to a thickness of about 5mm.
  • Press into the prepared pie dish and trim the edges. Fill any gaps with pastry trimmings so the dish is well covered. Refrigerate for 30 minutes.
  • Preheat the oven to 200°C (180°C fan bake). Cover the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes.
  • Remove the baking paper and baking beans or rice and bake for an extra 5–10 minutes or until the pastry is cooked through and turning golden. Leave to cool in the tin.
  • To make the Apple Filling, chop the apples into 1.5cm pieces. Place in a large saucepan with the sugar, cinnamon and 3 tablespoons of water. Cook for 5 minutes, stirring, then cover and simmer for 5 minutes. If the apple is getting soft too quickly, remove from the heat.
  • Mix the cornflour and 1 teaspoon water. Add to the apple mixture and simmer until thickened.
  • To make the Oaty Crumble, combine the oats, flour and sugar in a bowl. Add the butter and rub together until the mixture resembles chunky breadcrumbs.
  • Spoon the apple mixture into the pastry case and carefully dollop small spoonfuls of caramel over the top. Sprinkle with the Oaty Crumble.
  • Bake for 25–30 minutes or until the crumble is golden brown. Leave to cool for about 30 minutes.
  • Dust with icing sugar to serve.