I was given a recipe book by Lina Collister 'Easy Baking' as a Christmas present. I decided to give her pastry & crumble recipe a shot. The pastry turned out perfectly light & crusty. If you are one that is excited about eating the crust in a pie, you will love the crumble. The crumble recipe calls for 140gm of flour, 100gm sugar, 110gm cold diced butter and a handful of walnuts. Mix flour and sugar. Rub butter into flour mixture into pea sized bits & stir in crushed walnuts. Make extra in case you need more of it. The crumble can be made in advance.
The pastry calls for 170gm of all purpose flour, 30gm sugar, 100gm cold butter, an egg yolk and a couple of table spoon of ice water. Combine dry ingredients in a large mixing bowl. Use a pastry cutter to cut the butter into the flour until they become like breadcrumbs. Add egg yolk & start with a table spoon of ice water. More water can be added if the dough is a little dry. Chill pastry for as least 30 minutes to relax the gluten.
For the apple filling, slice 3 or 4 ganny smith apples, mix 3 tbsp of sugar (adjust according to taste), a handful of raisins and add a dash of cinnamon. Make this while the pastry is resting in the fridge.
Pre-heat oven to 190C.
Roll pastry into pie pan (23cm), evenly spread apple filling then crumble on top. Bake in oven for around 25mins to 30mins or until crumble is nice and golden.
Serve with a dollop of cream or vanilla ice cream.
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