I love apples, crumble and pie so I made this beautiful Thermomix apple crumble pie which is the best thing since…well I don’t know, sliced bread? I love sliced bread though. Ah well, just eat it.
When you make apple pie the whole house smells just so nice and is filled with cinnamon fragrance. I use bramley apples to make apple pie because they’re just the perfect balance between sweet and sour and don’t disintegrate when cooking. The apricot jam really makes a wonderful sauce and you could even keep some of that sauce in a jar for a rainy day. I use it to sweeten a lot of things.
If you are not sure about pastry and rolling it out or even blind baking, check out my Youtube video below on how to make a perfect pastry. If you don’t have cling film that is oven proof, simply follow the steps below for greaseproof paper.
Thermomix Apple Crumble Pie
- 400g plain flour
- 35g ground almonds (optional)
- 3 egg yolks (large eggs)
- 250g unsalted butter, chilled, chopped in small chunks
- 75g icing sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1 pinch salt
- 750g bramley apples (or sour dessert apples), peeled, cored and quartered
- 200g apricot jam
- 2 tsp corn flour
- 1 tsp ground cinnamon
- 50g caster sugar
- 50g caster sugar
- 100g unsalted butter, chilled, chopped in chunks
- 150g plain flour
- To make the filling, place the apples in the mixing bowl. Chop 2 Sec. / Speed 5. If you have any large chunks, simply chop them into medium sized pieces but don’t chop any further because you want some small and some big chunks. Add the apricot jam, corn flour, ground cinnamon and caster sugar (please note, if your apples are sweeter you won’t need that extra sugar, so add it if you need right at the end and do a taste test). Cook 12 Min. / Varoma / Reverse Speed 1 / Replace the measuring cup with the simmering basket. During the first couple of minutes make sure to stir with a spatula so that everything gets incorporated well.
- Once cooked, fill the mixture into a bowl and leave to cool completely. You could also use this apple compote to make apple crumble or just to serve it with some vanilla ice cream.
- To make the pastry (this one is a pate sucree) place the plain flour, ground almonds, egg yolks, butter, icing sugar, vanilla extract and salt in the mixing bowl. Combine 20 Sec. / Speed 6. The mixture will be very crumbly and shouldn’t be completely incorporated yet. Place the mixture on the kitchen surface and form into a disc without handling it too much. Wrap in cling film and refrigerate for at least 2 hours until completely cool.
- Preheat the oven to 190C / 170C Fan / Gas Mark 5. Remove the pastry from the fridge and unwrap. Roll out on a floured surface until about 0.5cm thick. Roll it up on the rolling pin and unroll over the pie dish. Push in the pastry and cut off the edges to make a neat border. You can get creative and make some patterns if you like.
- Take a piece of greaseproof paper and crunch it up in your hands, unfold and crunch up again. Repeat once again, then place it on top of the pastry and fill with rice. Make a dan in the centre so that more rice is on the edges than in the centre. Bake for 10 minutes.
- Meanwhile, to make the crumble, place the caster sugar, butter and plain flour in the mixing bowl. Combine 8 Sec. / Speed 6. Fill into a bowl.
- Remove the greaseproof paper and rice from the pie dish and bake for a further 5 minutes, then fill with the cooled apples and crumble over the crumble topping. Bake for 30 minutes. If the outer edge of the crumble gets a little too brown, simply cover it with some foil. Serve warm with ice cream or double cream. Enjoy!