Apple Crumble Pie 苹果黄金碎派

Apple pie crumble (30pcs)

Filling:
Red Fuji apple 2pcs (slice into 0.5 cm)
Green granny smith apple 1pcs (slice into 0.5 cm)
Lemon juice from 1/2 lemon or less
Brown sugar 1/2 cup + 1 Tbsp
Vanilla 2.5 tsp (vanilla bean or replace with maple syrup for vegan baking)
Cinnamon to sprinkle (as preference)
Raisin 1 handful optional
Lemon rind from 1/2 lemon or less
Corn starch 2.5 Tbsp
Water to mix with cornstarch to form a mixture

Crumble:
Plain flour 300g
Unsalted Butter 175g
Brown sugar 76g
Cinnamon powder to sprinkle (optional if do not like too strong cinnamon)

Walnut 3/4 cup (slightly toasted 170 degree for 5 mins - stir in between for even baking)

Steps:
1a. Slice apples into 5cm thickness and 2cm length.
1b. Mix brown sugar, lemon juice vanilla, raisin and cinnamon, and cook over small fire untill apple soft (do not add all sugar initially and adjust sweetness to preference.
1c. DO NOT overcook apple as long as started to soften add lemon zest and corn starch water to thicken the apple filling.

2a. Make the crumb: Mix flour, butter, sugar and cinnamon (optional) together Using rubbing in method until it looks like bread crumbs and set aside (DO NOT overmix or form them into dough).
2b. Add toasted walnut into above and lightly mix them.

3. Preheat oven at 180 degree.

4. Bake thawed tart shell at 180 degree for 6 to 8 mins or longer as long as it just started to turn brown.

5. Scoop cooked apple filling into baked tart shells (leave abit of space on top for crumble topping).

6. Top with walnut crumble.

7. Bake at 200 degree for 15 to 20 mins or till crumble is cooked and turn light brown. Rotate tray in between for even baking. (Cover tarts with aluminium foil if crumble is brown before cooking time ends).

8. Leave to cool before serving.


苹果黄金碎派 (30个)

Filling:
富士红苹果 2粒 (切成 0.5 公分薄片)
青苹果 1粒 (切成 0.5 公分薄片)
香草精 或 枫糖浆(素食) 2.5 茶匙
红糖 69g
桂皮粉 (各人喜好)
柠檬汁 (1/2柠檬)
葡萄干 (1把)
柠檬皮擦碎 (1/2柠檬)
蜀黍粉 Corn starch 2.5 汤匙 (倒入少许水成糊预备勾芡)


黄金碎:
普通面粉 300g
无盐黄油 175g
红糖 76g
桂皮粉 (各人喜好 - 我没有放)

核桃 3/4 杯 (稍微用 170度烤5分钟 - 半途必须翻动让核桃烤得均匀)

步骤:
1a. 将苹果切成薄片(5cm 厚度与 2cm 长度).
1b. 将红糖，柠檬汁, 柠檬汁, 香草精, 葡萄干和桂皮粉混合用小火煮苹果酱(不要一下子所有糖，根据各人口好来调甜度)。
1c. 不要把苹果煮得太烂。当苹果开始软化倒入柠檬皮碎和蜀黍粉水勾芡。

2a. 做黄金碎:以适当的力量用手轻微把普通面粉，无盐黄油和红糖混合成碎粒。(不要过度柔和也不可以捏成面团)。
2b. 把烤好的核桃倒入黄油面粉粒碎。


3. 预热烤炉180度.

4. 把预备好的挞皮用180度烤 6 至 8 分钟或挞皮开始成黄金色.

5. 放一小茶匙的苹果酱放入挞皮。

6. 再放上黄金碎轻微压至定型。

7. 将苹果派放入烤炉以200度烤 15 至 20 分钟或黄金碎开始成黄金色.

8. 让苹果派冷却后即可享用。