Apple and Strawberry Crumble Pie

The BlurSis wanted to learn making pate brisee and she wanted to learn it fast. Given her track record of attention span, its a wonder that we managed to have any baking project done at all. Together we flipped through recipes and pored through websites, and realize that its best to stick to the only pate brisee recipe that we both think would work.

But of course, we cannot eat only pie shells. We rummaged through the fridge for anything, anything to fill the pies, and we found apples and strawberries, so apple and strawberry crumble pie it is. Gotta love my Ikea apple slicer for the efficiency. Although its not quite suitable to have such cuts for an apple pie, but I still like to use it. The pie had the right taste, consistency and mouth feel, but the crumble was slightly underbake, and as such, no golden brown toppings. Still tasted fabulous.

Apple Crumble Pie
Ingredients for the pie shell
175 grams all-purpose flour
1/2 teaspoon salt
1/2 tablespoon sugar
115 grams unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

Baking Temperature: 180C/350F
Baking Time: 20 minutes

Directions for the pie shell Click here to refer to pate brisee recipe and instructions in full

Ingredients for the fillings
3 medium sized apple
1/2 cup strawberries
1 teaspoon cinnamon powder
4 tbsp granulated white sugar, or more, if a sweeter pie is preferred

Directions for the fillings
Core and slice the apples thinly. Mix 3 tablespoons of sugar with 1 teaspoon of cinnamon powder. Mix evenly with apple. Set aside. Slice the strawberries and stir in the remainder tablespoonful of sugar. Set aside for 1/2 an hour.

Ingredients for the crumble
75 grams all-purpose flour, sifted
60 grams butter, chilled
1/2 tablespoon sugar

Directions

1. Mix the butter with the flour in a dry bowl until mixture resembles coarse meal. Take the pre-baked pie shell and load in the fruits.
2. Pour crumbles all over the fruit, spread it smooth and nicely. Bake for 20 minutes or until crumbles are slightly brown. I usually judge by smell. If the delicious smell of buttery pastry and apples are all over the house, it is done.

Core and cut the apple.

Assemble and top with crumble.