#BakingWithKids: Apple Crumble Pie


Yes, I've posted about this very pie here. This is the same recipe, with just a little adjustment here and there so it suits my palate better.

And I just recently found that this pie taste better when served with plain yogurt. Vanilla ice cream is good, too, but while vanilla ice cream adds sweetness to the already sweet pie, plain yogurt gives balance with its mild flavor and sourness. Just give it a try!


Apple Crumble Pie

Adapted from epicurious

This recipe makes a 15 cm round pie.

Crust:
100 grams pastry flour 
1/4 teaspoon salt
1/2 teaspoon sugar
50 grams very cold butter, grate or cut into small chunks
2-3 tablespoon ice water

Preheat oven to 160 Celsius.
Mix flour, salt, and sugar in a bowl.
Add grated butter, rub in with fingertips until the butter has distributed evenly.
Add water little by little, continue rubbing until the dough can come together.
Press into a 15 cm pie pan. The dough should cover the bottom and side of the pan. Make holes with a fork.
Bake the crust until lightly browned.

Filling:
3 apples (about 500 grams)
freshly squeezed lemon/lime juice
2 tablespoons sugar
1 tablespoons flour
1/2 teaspoons cinnamon

Increase the oven temperature to 175 Celsius.
Peel and core the apples, cut into bite size chunks.
Add lemon/lime juice, stir with other filling ingredients until combined.
Transfer into the crust.

Topping:
1/2 cup flour
2 tablespoons palm sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter

Combine all the topping ingredients until crumbly and sandy using a fork or fingertips.
Sprinkle the topping on top of the filling evenly.
Bake the pie until it starts to brown, about 45 minutes.

#BakingWithKids session, messy as always.

Just out of the oven.

Moments later and the most of it has gone.

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