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Apple Crumble Pie
The incredible Evanna Lynch visited BOSH! HQ recently and cooked this delightfully festive Apple Crumble Pie - all the deliciousness of an apple pie with the warmth and nostalgia of an apple crumble - simply divine!
Before you start
Preheat the oven to 180ºC, fan setting | Large saucepan | Tart tin lined with baking parchment | Food processor | Baking beans or rice | Peeler
Ingredients
For the base
- 1 roll of ready-rolled plant-based puff pastry
For the filling
- 1kg Bramley apples
- 150g soft brown sugar
- 1 tsp ground cinnamon
For the topping
- 150g rolled oats
- 2 tbsp plain flour
- 200g cashews
- 100ml maple syrup
- 3 tbsp vegetable oil
To serve
- Plant-based custard
Method
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1.
Bake the base | Roll the puff pastry out onto the tart case, push down to ensure it fits the tart and cut off any excess pastry around the rims | Fill the tart case with baking beans or rice | Bake for 15 minutes until golden | Once golden, remove from the oven and leave to one side until needed | Remove the baking beans
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2.
While the pastry bakes, prepare the apples | Peel the apples and cut into small pieces | Place the pieces into a large saucepan | Add 100ml of boiling water and cook for a few minutes before adding the sugar | Cook for 10 minutes, or until the apples feel soft | Once the apples feel soft, roughly crush about half of them with a fork (creating some purée and leaving some as chunks)
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3.
Make the topping | Place all of the topping into a food processor and blend until a crumble mixture comes together, being careful not to over mix
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4.
Assemble and bake pie | Spoon the apple filling into the middle of the pre cooked tart case and use a spoon to smooth over the layer | Top with the crumble topping and pat down slightly | Cook for 10-15 minutes until golden brown on top
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5.
Time to serve | Serve the tart with large spoonfuls of warm custard
