Bake for 25-30 minutes until golden and crisp on top. Why This Recipe Works Toasted pecans, raw sugar, lemon zest, and grated nutmeg combine to form an easy crisp topping full of contrasting textures and flavors. Tumble the cooked apples into the pie case, then scatter over the crumb topping.Remove the baking beans/rice and bake for 10-12 minutes more until the pastry case is golden and dry to the touch. Line the chilled pie case with non-stick baking paper, fill with baking beans or uncooked rice and bake for 25 minutes.For the topping, in a mixing bowl, rub the flour, sugar and nutmeg into the butter with your fingers until it has the texture of breadcrumbs with a few larger pieces. Use a pastry cutter to cut in butter until the mixture starts to stick together, about 3 minutes. Put the pan over a medium heat and cook for 10 minutes or until the apple slices are just soft. Place all topping ingredients (except butter) in a medium bowl. Put the apple, sugar, cinnamon and cornflour in a medium saucepan and toss together.Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture is crumbly and comes together. Trim any overhanging pastry, crimp the edges using your fingers, then prick the base with a fork. Add all of the ingredients for the topping, except for the butter, to a medium-sized bowl and stir to combine. Loosely roll the dough around the floured rolling pin, then roll over the pie dish, tucking it into the edges. Roll out the dough on a lightly floured work surface until about 6-7cm larger than the circumference of the pie dish and about 4mm thick. Sprinkle crumble mixture evenly over the top of the filling. Transfer apple mixture to the prepared baking dish and spread into an even layer. Mix the brown sugar and cinnamon together and sprinkle on top of apples. Pile the sliced apples in the crust evenly. Add the egg and 1-2 tbsp water and mix with a round-bladed knife until a dough forms.) Flatten the dough into a disc, wrap in cling film and chill for 1 hour. Prepare Filling In a large bowl, combine apples, granulated sugar, lemon juice, cornstarch (or flour if using) and ground cinnamon. Line 9-10 tart pan with crust, pinching along the rim to form the crust. (Alternatively, in a mixing bowl, rub the butter into the dry ingredients with your fingers until the mixture resembles breadcrumbs. Ingredients 12tablespoons/170 grams unsalted butter, melted, plus more for buttering the pan 1cups/180 grams all-purpose flour 1cup/300 grams packed dark. With the motor running, pour in the egg and 1-2 tbsp water and whizz until a dough starts to form, adding a splash more water if needed.
0 Comments
Leave a Reply. |