For a ring ø20cm H4.5cm for about 8 people
For the sweet pastry, you could find it on my website.
- 900g apples about seven apples
- 115g butter unsalted
- 25g cornstarch
- 70g water
- 50g plain flour
- 110g sugar
- 120g light brown sugar
- 3g cinnamon
- 5g vanilla essence
- 2g salt
Peel and cut your apples. Cut them around the core and then into 1/4″ slices
Keep the slices in a bowl of lemon water to keep them from oxidizing and browning
Melt the butter over low heat and add the flour, mixing it into a smooth paste
Bring the mixture to a simmer and cook, while whisking, for a minute or two until it thickens slightly
Combine the water and cornstarch and mix them into a slurry, then whisk it into the butter mixture along with the remaining ingredients.
Let the mixture cool for about 5min and then add the sliced apples (strain them out of the lemon water you goon) and toss to coat.
crumble topping ingredients
- 63g butter unsalted
- 75g sugar
- 63g demerara sugar
- 138g plain flour
- 3g baking powder
- 2g salt
- 13g whole eggs
Combine all of the ingredients and mix in a stand mixer with a paddle attachment.
Roll your sweet pastry
Brush your sweet pastry dough with egg whites (sides too) and then coat the dough by flour. This will help absorb moisture from the filling and keep your sweet pastry dough from getting soggy.
Fill with apples. Try to pack each layer in tightly and crisscross the apple slices as you stack them on top of each other to give them stability. It’s going to look like a lot of apples packed in that shell, but they will shrink and settle after moisture is cooked out of them so don’t be afraid to get all of that apple in there.
Coat the top of the pie with crumble.
Bake: 175C for 1hour after 15min of baking, cover the pie loosely with tin foil to prevent the crumble from burning.