Eggless Apple Crumble Pie Recipe

Presented by SaleWhale

The different elements in this recipe works together very well! The crumbly but slightly crispy topping, followed by the juicy apple filling, with a slight tartness from the strawberries, nestled in the buttery flake pastry base… When everything comes together in a bite, it sure is a treat to your taste buds!

Ingredients

	PASTRY DOUGH
3/4 cup	flour
56.5g	unsalted butter, cold, cut in 1/2-inch pieces
1/8 tsp	salt
1-2 tbsp	ice water
	CRUMBLE TOPPING
1/4 cup +1.5 tbsp	flour
1/8 cup	light brown sugar, packed
1/4 tsp	cinnamon
1/8 tsp	salt
28g	unsalted butter, cold, cut in 1/2 inch-pieces
1/4 cup	pecans/walnuts, coarsely chopped
1 tbsp	lemon peel
	FRUIT FILLING
2	apples, peeled, cored and thinly sliced
5	strawberries, sliced
1/4 cup	light brown sugar, packed
1.5 tbsp	flour
1/4 tsp	cinnamon
1/8 tsp	salt
1/5 tbsp	fresh lemon juice
28g	unsalted butter, cut into 1/2-inch pieces

Preparation

Make crumble topping: Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until it resembles bread crumbs, and then stir in pecans and lemon peel. Chill until ready to use.
Make fruit filling: Melt butter and add all the ingredients listed under the fruit filling list. Cook till the apples are half done. Apples should retain a crunch. Add ¼ - ⅓ cup of hot water, if required. Check the taste to see whether more sugar or lemon juice is needed. Switch off the gas. Let the mixture cool to room temp.
Preheat oven to 180 C, 10 mins before baking.
Roll out dough on a lightly floured surface with a lightly floured rolling pin to fit into pie plate. Prick the base with a fork. Trim edge, leaving a ½-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender 25 - 30 mins.
Let it cool down and serve warm, with custard/whipped cream/ice cream on the side (optional)

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