This is a delicious combination of 2 of my fave desserts - apple pie with a flaky pastry and apple crumble. How much better can life get...
Cut the butter into cubes, put in a plastic bag and freeze for 1/2 hour.
Place the flour, salt and baking powder in a plastic bag and freeze for 1/2 hour.
Place the flour mixture in a food processor and pulse a few times to combine.
Cut the cream cheese into 4 pieces and add to the flour.
Process for 20 seconds til it resembles crumbs.
Add the frozen butter cubes and pulse til the butter looks like tiny pebbles.
Add the water and the vinegar and pulse another 10 - 15 seconds.
The mixture will still be in clumps so put it in a bowl or a plastic bag and knead it til it comes together and is a bit stretchy when pulled.
Wrap it in plastic and flatten it into a disc then refrigerate it for 45 mins.
Preheat the oven to 210 C
Roll out the pastry between floured sheets of plastic wrap to fit a pie dish.
Refrigerate for another 15 mins.
Remove from fridge and blind bake pie shell for 20 mins.
Remove baking paper and beans and prick pastry all over with a fork and bake a further 5 - 10 mins til golden. Remove from oven and set aside.
Put all the ingredients in a food processor and pulse til it looks like crumbs.
Peel and core the apples and cut them into small chunks.
In a saucepan combine the lemon juice, sugars, cinnamon, nutmeg, cornflour, salt and unsalted butter.
Cook over medium heat for 15 mins.
Put the apple chunks into the cooked pie shell and pour the syrup in as well.
Cover the top with the crumble mixture.
Bake at 200 C til browned ontop - about 45 mins
Putting the pastry ingredients in the freezer first helps to get a really flaky pastry.
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