Apple Crumble Pie 1

APPLE
CRUMBLE PIE
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
APPLE CRUMBLE PIE
for 1 pie d=18 cm
ALMOND SHORTCRUST PASTRY
Ingredients Total weight: ~ 462 g 100%
Flour (9–10.5% protein) 200 g 43%

Butter 82% 110 g 24%
Icing sugar 80 g 17%
Almond powder 30 g 6%
Sea salt 2g <1%
Whole eggs 40 g 9%
1 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Make sure your
butter has been chilled and cut into cubes.
2 Add the sifted flour, icing sugar, salt, almond powder and butter to a mixer bowl. Mix at low
speed using a paddle attachment until a fine crumb is formed.
TIP
Almond powder can be substituted with another type of nut powder (e.g. hazelnut), as desired.
3 Once the butter has completely mixed in and a fine crumb has formed, add the eggs. Mix the
dough until a homogeneous and pliable texture is obtained.
4 Gather your dough into a ball and roll it out between two guitar or parchment paper sheets to a
thickness of 2 mm.
5 Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for at least 3-4 hours. This will allow
the dough to become nice and flexible.
6 Cut out a circle of dough measuring 24 cm in diameter.
LINING THE PASTRY CASE
Ingredients
A circle of shortcrust pastry
1 Place a circle of dough measuring 24 cm in diameter into a 18-cm fluted tart ring and form the
base and border of the tart. To do this, rotate the ring and slowly lower the dough into it, gently
pushing downward and toward the sides of the ring. Make sure the joint between the base and
sides of the tart is neat and without any air pockets.
2 Cut off any excess dough and prick it with a fork.
3 Bake at 160 °C / 320 °F for about 10 minutes. Do not unmold after baking.
APPLE CRUMBLE PIE
for 1 pie d=18 cm
STREUSEL WITH WALNUTS
All-purpose flour 40 g 31%

Brown sugar ‘cassonade’ 40 g 31%
Butter 82% 33 g 26%
Roasted walnuts 15 g 12%
1 Roast the walnuts at 160 °C / 320 °F for about 6 minutes. Let them cool down, then chop.
2 Sift the flour into a mixer bowl, add sugar and butter. Mix with a paddle attachment until a
homogeneous, paste-like substance is obtained.
3 Rub the dough through a large-meshed sieve to get uniform crumbs.
4 Put the crumbs in the freezer.
SEALING THE PASTRY CASE WITH EGG WASH
Egg yolks 100 g 77%

Whipping cream 35% 30 g 23%
Half-baked tart shell
1 Process the egg yolks and cream with a hand blender until smooth.
2 Apply the mixture onto the sides and bottom of your half-baked tart shell with a soft pastry
brush.
3 Transfer the coated tart shell to a clean baking tray and bake at 160 °C / 320 °F for 3 minutes
until it turns golden brown.
4 Let the baked tart shell cool down at room temperature.
APPLE CRUMBLE PIE
for 1 pie d=18 cm
SOUR CREAM BATTER
Sour cream 30-35% 113 g 27%

Baking soda 2g <1%
All-purpose flour 105 g 25%
Sugar 83 g 20%
Butter 82% 55 g 14%
Whole eggs 55 g 14%
1 Mix the sour cream with baking soda. Set the mixture aside for 10 minutes.
2 Meanwhile, сombine the softened butter and sugar in a mixer bowl with a paddle attachment.
3 Then gradually add the slightly warmed eggs and mix until homogeneous.
4 Add the sour cream mixture, stir everything until smooth.
5 Add sifted flour and fold it in with a spatula.
ASSEMBLY
Ingredients
Baked shortcrust base

Sour cream batter
Frozen streusel with walnuts
Granny Smith (Simirenko) apple 1 pc
Icing sugar Sufficient quantity
1 Peel an apple and core it with a Parisian spoon. Then cut it into thin slices.
2 Pour the finished sour cream batter into the tart case and add the apple slices.
3 Sprinkle the pie with frozen streusel and bake it at 160 °C / 320 °F for about 40 minutes.
4 Let the apple pie cool down at room temperature for about 15 minutes.
5 Sprinkle the finished pie with some icing sugar.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
5
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com

Apple Crumble Pie 1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Apple Crumble Pie 1

Uploaded by

Copyright:

Available Formats

APPLE

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

Flour (9–10.5% protein) 200 g 43%

6 Cut out a circle of dough measuring 24 cm in diameter.

LINING THE PASTRY CASE

A circle of shortcrust pastry

2 Cut off any excess dough and prick it with a fork.

STREUSEL WITH WALNUTS

Ingredients Total weight: ~ 188 g 100%

All-purpose flour 40 g 31%

3 Rub the dough through a large-meshed sieve to get uniform crumbs.

4 Put the crumbs in the freezer.

SEALING THE PASTRY CASE WITH EGG WASH

Ingredients Total weight: ~ 130 g 100%

Egg yolks 100 g 77%

4 Let the baked tart shell cool down at room temperature.

SOUR CREAM BATTER

Ingredients Total weight: ~ 413 g 100%

Sour cream 30-35% 113 g 27%

4 Add the sour cream mixture, stir everything until smooth.

5 Add sifted flour and fold it in with a spatula.

Baked shortcrust base

5 Sprinkle the finished pie with some icing sugar.

https://www.fac https://www.in https://www.

You might also like