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Place some delicious apple pie on your dessert table to fix your sweet tooth. Recipe by Chef Joseph Lee.
Serves 1x20cm round pie l Prep Time 30 minutes l Cooking Time 50 minutes l Chill Time 3 hours
SHORT CRUST PASTRY
1-1/2 cups all-purpose flour
1/4 cup blanched slivered almonds
1/8 cup icing sugar
1/4 tsp salt
170g butter, chilled and cubed
1/2-1 tbsp cold water
300g Granny Smith green apples
150g Red Gala apples
64g castor sugar
14g tapioca flour
1 tbsp lemon juice
1 tsp apple cider
25g all-pirpose flour
15g brown sugar
15g ground almond
- Blend sugar, almonds, and salt until nuts are finely grounded. Add chilled butter and blend until smooth, scraping down sides of bowl occasionally. Add flour, followed by the ice cold water. Using on/off turns, blend until dough comes together like breadcrumbs.
- Gather dough into a ball; flatten into a disc and fold it on both ends 1/3 of the way, flatten it again into a disc. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.) Do not over knead!
- Position rack in centre of oven and preheat to 190ûC. Roll out chilled dough on floured sheet of parchment paper to 20cm round or a rectangle shape (depending on your tart mould size) lifting and turning dough occasionally to free from paper.
- Using paper as aid, turn dough into a 9-inch diameter tart pan (or rectangle pan) with removable bottom; peel off paper. Seal any cracks in dough with leftover dough. Pierce crust all over with fork. Freeze crust 10 minutes.
- Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 15-20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 175ûC.
- Clean, peel and core the apples. Cut into thumb-sized cubes. Transfer to a pan and combine the rest of the filling ingredients to cook at low heat for 10-15 minutes.
- Stir well and cook at low heat until apple starts to turn translucent, cooked on the outside but crunchy on the inside. Do not overcook. The apple filling will look dry at the beginning, but do not worry as water will be released as you cook. Cool for 30 minutes and set aside.
- In a bowl, mix together sugar, ground almond and flour. Then add butter and mix using a fork until butter is even and streusel is crumbly.
- Preheat oven to 210ûC. Fill pie shell with pre-cooked apple filling. First separate the apple from the sauce with a strainer. If sauce is too dilute, add 1/2 teaspoon of tapioca flour at a time and stir to thicken. Fill up the pie evenly with the 300g of diced apples, then pour the thickened apple sauce to cover half of the height of the apple filling. Generously sprinkle almond crumbles on top of the pie.
- Bake the pie for 35 minutes. Increase temperature to 220ûC for 20-30 minutes and continue to bake until crust is golden brown and filling is bubbling. Cover the top with aluminium foil if the crumble top or edges of the crust start to darken too quickly. Remove from the oven to cool before serving. The pie may be kept in the fridge and served cold as well.