Apple Crumble Pie

Last week in Nizza Monferrato I was offered a piece of apple crumble tart which was absolutely delicious, I thought I need to try and bake one myself, so here’s my version of it:

Ingredients for a springform pan of 18cm

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Dough:
150 gr all purpose flour (me: farina per tutto, Mulino Marino) http://www.mulinomarino.it/eng/storia.php
70 gr unsalted butter
70 gr caster sugar
1 egg medium size
20 gr vanilla sugar
1 teaspoon baking powder
1 pinch of salt

Apple filling:
6 medium sized sweet apples ( I paid a fortune for Thurgauer Apples)
10 gr butter
1 teaspoon cinnamon

Crumble
150 gr all purpose flour (me: farina per tutto, Mulino Marino)
100 gr caster sugar
100 gr soft unsalted butter

butter for the pan, icing sugar

Preparation:

For the dough, mix the flour and baking powder in a bowl, add all other ingredients and knead until you get a soft dough. Roll 2/3 of the dough on the greased base of the springform pan, prick the dough all over with a fork and bake at 200c in the oven for 15 mins.
The other 1/3 of the dough will be used to form the rim, store it in the fridge in the meantime.

Filling: peel the apples, remove the core and cut the apples in small chunks, heat them in a pan by adding the cinnamon and the butter. Let simmer over medium heat until the apples get very soft but not as long as getting a purée, the chunks should not fall apart yet.
Let cool.

Take the springform pan from the oven and let it cool on a rack. Meanwhile, prepare the crumble by kneading the flour, sugar and butter until you get small crumbles.

When the base has cooled off, roll the remainder of the dough to a “sausage” and place on the rim of the springform pan, getting a rim of approximately 2-3cm.


Add the apple filling and cover it all with the crumble.
Bake for another 40mins at 200c. Let cool it off and cover with icing sugar.

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