Apple crumble pie

Apple crumble pie
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 1 tspn vanilla flavour
  • 1 tspn cinnamon
Apple layer
  • 4 apples
  • 20 gr white sugar
  • 2 tbspn custard powder
  • 2 tbspn cinnamon
  • 50 gr raisins
  • 50 gr nuts
Crumble topping:
  • 110 gr white sugar
  • 100 gr butter
  • 150 gr white bread flour
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour and cinnamon.
  3. Pour in the cold milk and bring to the boil while stirring until custard thickens.
  4. Set aside, covered with cling film, until needed.
Apple layer
  1. Peel and dice the apples.
  2. Toss with the custard powder and cinnamon. Set aside.
Crumble topping:
  1. Mix the diced cold butter into the flour and sugar until coarse crumbles form. Set aside.
To finish
  1. Pour the custard in the lined flan case. Place the diced apple on top with the raisins and nuts.
  2. Sprinkle the crumble topping on top.
  3. Preheat the oven to 150°C.
  4. Bake the tart 30 min or until the pastry is fully cooked.
  5. Allow to cool on a wire rack and dust with icing sugar before serving.
Stuff to know
This recipe will fill a flan case with a 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.