Apple Crumble Recipe

Apple Crumble

Recipe by Jackie Cameron

Apple pie… Everybody's favourite with lots of cinnamon, cloves and raisins served straight from the oven with a generous dollop of dairy-fresh cream. Unsurpassable - especially when it's homemade!

Yields: 1x24 cm Pie

Sweet Pastry Base:

250 g Margarine

½ cup White Sugar

1 whole Egg

3 cups Cake Flour

5 ml Baking Powder

Apples:

5 Green Granny Smith Apples, skin removed and depiped-cut into quarters

2 cups Water

½ cup White Sugar

2 Cloves

1 t Cinnamon Powder

Extras:

1 Egg Yolk

100ml Apple Syrup

35 g seedless Raisins

5ml Cinnamon Powder

Castor Sugar

Method:

Base

1) Whisk the margarine, sugar and eggs together

2) Add the dry ingredient and bring the pastry together by slight kneading

3) Using your hands line a pie dish with the pastry. (You could probably get two pie bases from this amount. This pastry can be frozen and slowly defrosted for later use.) Dock this, by taking a fork and making holes in the base and side of the pie. Place into the fridge to relax for 30 minutes. Bake at 150°C for about 20 minutes

4) Lightly whisk the egg yolk and smooth over the cooled pastry base, return to the oven and cook for 5 minutes. (This will prevent the base from going soggy)

Apples

5) Cook the apples in the sugar, clove and cinnamon water for about 15 minutes ensuring the apples still keep their form. Strain apples away from apple liquid when cooked. Reduce apple liquid down to 100 ml

Putting the pie together

6) Place the apple pieces in the tart base, top with raisins and cinnamon powder. Then drizzle reduced apple liquid over this

7) Using a grater-grate a generous amount of sweet pastry over the apple mixture, sprinkle with sugar and bake for another 15-20 minutes. Serve with a dollop of fresh cream hot from the oven

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Rob Marshall]

Hi.
This is a great recipe. I tried it today and am very impressed.
Please keep posting these types of recipes. You should be really proud of yourself.

Regards
Rob

[Jackie Cameron]

Hi Rob,

Thank you for your kind words. Appreciated! I am so glad you enjoyed this recipe. Do try a few others.

All the very best and shout if you have any foodie questions at all.

Have a wonderful rest of your week.

Yours in hospitality
Jackie Cameron
(Head Chef)