Food

Cinnamon Crumble Apple Pie #LockdownDelights

Pics & Baking By Nokuthula Khoabane-Mabuza

This is probably the best pastry you will ever taste! The recipe calls for butter and vegetable shortening which I didn’t have and I used coconut oil instead. The coconut doesn’t melt as quickly when working the pastry as butter does and that’s how you end up with a flaky pastry – the best I’ve tasted.

Once baked, do really leave it to cool because when you rush to eat it  when it comes out of the oven it tastes very sweet. But once cool, the sweetness is just right.

Look, the scent of the combination of apples, the sugar and the cinnamon get you salivating so much it is irresistible and you will be forgiven for rushing into cutting a piece. 

As an emerging baker/pastry chef/ pickler/ cook/ fire maker/ gardener – all thanks to the #LockdownSA – I’ve found that in baking, you must pay attention to the size of the tin. In my case, my cake tin was much bigger than the ingredients in the recipe and I quickly had to improvise and use the lid of an oven dish – worked just fine. When I was picking cucumbers, the bottles were bigger than those in the recipe – that recipe I will post later. These are the lessons we learn each day but the journey is well worth it. 

Thank you https://www.bonappetit.com/ for a great recipe. 

INGREDIENTS

CRUST

  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
  • 3 tablespoons (or more) ice water
  • 1/2 teaspoon apple cider vinegar

FILLING

  • 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
  • 2/3 cup sugar
  • 2 tablespoons all purpose flour
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

TOPPING

  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1  
  • Vanilla ice cream

RECIPE PREPARATION

CRUST

  • Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.

  • Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

FILLING

  • Mix all ingredients in large bowl to coat apples.

TOPPING

  • Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

  • Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

 

 

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