Sometimes a pie is just too pastry-y, but you fancy a base for a crumble… or you need a base ‘cos it’s Thanksgiving and you don’t want to be toooo controversial with your apple pie offering! Or if you’re an erasmus student and don’t have an arsenal of deep cooking dishes at your disposal so have to make do with a 1-inch deep £1-shop dish…
If any of the above fit your situation, this mash-up of several recipes online seemed to work quite well if I say so myself 😉
(serves 6ish but depends on your dish – I doubled and the picture was the result)
110g room temperature butter
25g / 2 tbsp caster sugar
120g / 1 cup plain flour
- Beat the butter and sugar until just mixed.
- Break in the egg and beat together for just under 1 min – it will look a bit like scrambled egg.
- Stir in the flour with a wooden spoon, half at a time, until it’s beginning to clump up, then work it together with your hands.
- Gently work the dough into a ball, wrap in cling film, and chill for 45 mins.
- Roll it out and place it on a greased pie dish
3-4 large apples, peeled, cored, and chopped into reasonable sized rough cubes (the type’s not essential, might as well just get the cheapest you can find, though something with a bit of sourness would be good!)
3 tbsp white sugar
3 tbsp water
1 tsp mixed spice
1 tsp cinnamon
Handful of raisins
- Place the apples, water and sugar in a pot with a lid. Heat over a low heat so it’s simmering away. Keep the lid on, but stir occasionally.
- After about 15 minutes, add the spices and raisins.
- Keep covered and on heat for another 5-10 minutes until the apples are quite mushy, if not turned completely into compote.
- Remove from heat and keep the lid on while they cool.
- Spread on top of pie base
(the filling doesn’t need to be completely cool before it goes into the pie, just not boiling)
45g / 1/3 cup plain flour
70g / 1/3 cup sugar
75g / 1/3 cup butter
1 tsp cinnamon
- Rub together all ingredients with your fingers then sprinkle evenly over the top.
- Bake in the oven at about 180oC for 30-45 minutes.