A delicious treat for any time of day!
Prep Time: 20 mins / Cooking Time: 40 mins / Serves 8
INGREDIENTS
Apple Pie
- 260 g (1 sheet) Short Crust Pastry
- 720 g (6 pcs) Washington Royal Gala Apples, cored and finely sliced
- 480 g (4 pcs) Washington Granny Smith Apples, cored and finely slice
- 3 g (3/4 tsp) Coffee Powder
- A pinch of Ground Cinnamon
- 100 g (5 tbsp) Honey
- 60 g (4 tbsp) Granulated Sugar
- 30 ml (2 tbsp) Lemon Juice
- A pinch of Salt
Crumble
190 g (1 ½ cup) All-purpose Flour
5 g (1 tsp) of Ground Cinnamon
50 g (1/3 cup) Oat Flakes
80 g (5 tbsp) Granulated Sugar
100 g (6.5 tbsp) Butter, cubed and chilled
Custard
300 ml (2 ¼ cup) Whole Milk
2 Egg Yolks
20 g (1 ½ tbsp) Granulated Sugar
3 ml (¾ tsp) Vanilla Extract
DIRECTIONS
Apple Pie
Preheat the oven to 180°C
Prepare a 30 cm circle baking tray lined with parchment paper and fit in the short crust pastry dough making sure to leave enough edges for crimping.
Combine the sliced Royal Gala and Granny Smith Apples, coffee, cinnamon, honey, sugar, and lemon juice in a bowl. Season with a pinch of salt.
Spread apple mixture on the dough’s base and bake for about 20 to 25 minutes.
Crumble
Mix all dry ingredients with a whisk.
Add chilled butter cubes and rub into the flour mixture until it resembles breadcrumbs.
Sprinkle the crumble on top of the apple pie and continue baking for another 20 minutes.
Custard
Heat the milk in a saucepan on medium heat.
Meanwhile, whisk the egg yolks, sugar and vanilla extract until the mixture is creamy.
Gradually add milk while whisking continuously.
Pour the mixture back into saucepan and cook on low heat stirring constantly until thickened.
Allow to cool to room temperature before chilling.
Serve the pie with a generous spoon of vanilla custard.
