Rich Shortbread Apple Crumble Pie

Rich & buttery, not your traditional kind of apple pie!

Last week, I made an apple pie using homemade apple pie filling from my Mom. If you ever get apples which turn out bland tasting, don't waste and throw them away. Do what my Mom did, make apple pie filling. Unless of course, you have rotten apples!

I don't have a proper recipe for the apple pie filling but here's a rough idea on how my Mom made it. Cut the apples into even chunks. Big or small chunks, it's up to you. In a saucepan, put in the diced apples, add water just enough to cover the apples. Add sugar and spices (cinnamon & nutmeg) to your taste. Simmer until the apples are cooked to your desired firmness and the juices are reduced. Add cornflour and cook a while more to thicken (It should not be watery!) That's it, there's your apple pie filling.

Now on to the crust. I'd like to share a very easy recipe (adapted from Allrecipes here) which makes a rich shortbread crust and the most scrummy crumble topping for an apple pie ...or any fruit pie really. My Daughter G couldn't stop telling me how much she loved the pie and everyone I served the pie to raved about the cumble topping. This recipe makes enough crust mixture to cover the base & sides of an 8 inch pie pan and for the crumble topping. But if I were to make this again next time, I'd most probably omit making the crust for the base & sides and use all the crust mixture for the crumble topping! We just can't have enough of the delicious crumble topping!

Rich Shortbread Apple Crumble Pie
(recipe adapted from Allrecipes here)

Ingredients:

about 600g apple pie filling - more if you prefer! (either homemade or store bought canned filling)
250g all-purpose flour

100g  white caster sugar

1/4 teaspoon salt

170g chilled butter, diced

2 egg yolks, beaten

Method:

1. Preheat oven to 200 °C.
2. Sift four, sugar and salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides of an 8 inch tart shell or pie pan. Using the tines of a fork, poke holes all over the  crust base. Then bake for 10 minutes.
3. Remove the half baked crust from the oven. Reduce heat to 175 °C.
4. Place apples onto crust, and sprinkle reserved crumb mixture evenly over the top.
5. Place pie on a baking sheet, and bake in the oven for 20 minutes, or until top is golden brown and filling is bubbling.
6. Serve with vanilla ice cream or custard sauce. Enjoy!