Deconstructed
Apple Pie
What you need
-
Apple Filling:
- 200g Pauls Farmhouse Gold Custard
- 3 granny smith apples, peeled and sliced into thin wedges
- 2 tbsp lemon juice
- ¼ cup of white sugar
- ¼ cup brown sugar
- 3 tbsp cornstarch
- ½ tsp cinnamon
- ¼ tsp nutmeg, fresh or ground
- ¼ tsp cardamom
- 1 cup water
-
Crumble:
- 100g brown sugar
- 1 tsp cinnamon
- ¾ cup plain flour
- ¾ cup chopped walnuts
- 75g butter, melted and cooled slightly
How To Make It
- Preheat oven to 190 degrees. In a large bowl, add apple slices, lemon juice and ¾ cup of water. In a medium saucepan, whisk together the cornstarch and remaining ¼ cup water until combined.
- Add sugar and spices to saucepan and whisk until combined thoroughly.
- Add apples and liquid to saucepan and cook over a low heat until apples are tender.
- Whilst apples are cooking, mix the dry crumble ingredients together then incorporate the melted butter until roughly combined. You will have a roughly crumb mixture.
- Spread this over a lined baking tray and place in the oven for 10-15 minutes or until golden brown. It is important to keep an eye on the crumble as it can burn quickly depending on your oven.
- Remove apples from heat and allow to cool slightly.
- To assemble, spoon the crumble into the bottom third of a balloon glass. Next, add apple mixture and top with custard. Repeat in other glasses with remaining mixture.
