Open face apple pie and apple crumble

When de leaves start to change colour and announce fall is on the way, the apple harvest is being brought in too. Mostly goldreneits and elstar apples. And that can only mean one thing. A-p-p-l-e-p-i-e.

Basically there’s nothing left to say. Autumn and apple pie inseparably connected. At least to me. To be honest I had planned to blog something else today, but the apples totally seduced me at the market today. After a day of dwelling at the market en collecting fallen leaves, I’ve spent my early evening with lots of tea and apple pie. Since goldreneits are easy to come by at the moment and they are perfect for a pie or a crumble.

Because I couldn’t make up my mind between an open pie or crumble I decided to just make both. I’ve bought loads of apples anyways, always have dough left over and anything left over will be tasting all the better by tomorrow. To be honest, I have to admit to have been a little lazy to have used a crumble dough for both pies. I also took the liberty using Spanish tapas plates because this is a one person pie anyway. But also because I wasn’t able to reach the top shelf of the kitchen cabinet for the regular springform and didn’t’ t feel like getting a stool. Which comes down to me being lazy again. But, hey, it is a Saturday so it’s allowed.

For 2 small tapas plates you need:

Dough:

  • 100 gr flower
  • 65 gr butter
  • 60 gr sugar
  • Little bit of lemon zest
  • Pinch of salt

Apple filling

  • 1-2 big goudreneits, peeled
  • Sugar
  • Cinnamon
  • Dark rum
  1. Preheat the oven to 180 degrees (Celsius, convection oven)
  2. Mix al dough ingredients in a bowl together until you have a crumbly dough. Leave it to rest in de fridge.
  3. For the open pie, cut in half and remove the core. Cut in wafer-thin slices. For the crumble remove the core en finely dice.
  4. Bring the appels to flavour with the sugar cinnamon and rum to your liking.
  5. For the open face pie, divide the dough in the tapas plate and soflty press. Also along the edges. Start filling the plate by overlapping the slices from the edge to the middle. For the crumble, fill up the plate slightly over the half and fill up the rest with the crumble dough.
  6. Bake in the oven for 20 minutes of till golden brown.

Best served warm with some whipped cream on the side. And tea.

Tip: leave the apple mixture to marinate a some 20-30 minutes. If you have the patience.
Tip II: don’t get rid of the liquid from the apple mixture. Instead simmer it with a little butter and let it reduce to at least half of the amount. Pour over the apple mixture before putting it in to the oven. Or in case of the crumble before adding the dough for the crust.

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