Servings:

12 Large pieces

Level of difficulty:

Intermediate

Ingredients

500g Plain Flour
225g Butter
25g Icing Sugar
1 Medium Egg
50g Soft Brown Sugar
1/2 tsp Nutmeg
1/2 cup Water.

Method

Method:
Preheat the oven to 220°c.
Rub the butter into the flour until it resembeles breadcrumbs.
Weigh out 225g of this mixture, this will be the crumble mixture.
Mix the icing sugar into the pastry mixture. Lightly beat the egg and add this to bring the mixture together.
Use a little water also to bring the mixture together. Place the pastry in clingfilm in the fridge for 30 mins.
Roll out the pastry and place over a greased 10 inch pie dish. Prink the base with a fork and bake blind for 15 mins.
Next peel and chop the apples into large chunks. Place them in a large pan with the ½ cup water and a little sugar to taste. Keep the apples quite tart as the crumble mixture will be very sweet.
Cook the apples to a fluffy stage, but with some chunks of apple still visible.
Put the apples into the pastry dish, covering the pastry.
Next mix the 50g brown sugar into the crumble mixtue, and add the nutmeg too.
Prinkle the crumble over the pie and bake for a further 20 mins- ½ hour.
Serving Suggesstions:
This Pie is yummy with cream, ice-cream, or for a special treat with butterscotch sauce. The mixture of sweet and sour is perfect!