Apple pie or apple crumble? What do you prefer?
PUBLISHED: 17:34 13 November 2015 | UPDATED: 17:43 02 March 2018
Is it fair to ask anyone who loves puddings to choose between apple pie and apple crumble? Esther Leach asks award-winning chef Stephanie Moon
There must have been a light-hearted kitchen argument or two over which to serve, apple pie or apple crumble. Personally, in these days of fancy trio desserts, I don’t see why we shouldn’t have both on a plate, with custard or ice cream on the side – just another one of my greedy ideas. And while I haven’t totally dismissed the thought, I turned to Steph Moon, consultant chef at Rudding Park, Harrogate for her view on this very pressing matter.
‘At home I have two Cavalier King Charles Spaniels, Honey and Pickle and I couldn’t pick a favourite so please don’t ask me to do this,’ said Steph. That’s not helpful, I said. ‘A crispy pastry meets melting apples in a parcel verses bubbling apples covered with a crumbly, buttery blanket – how could you pick?’ argued Steph. Instead she offered these recipes to help us make up our minds. Do you have a favourite and why? We’d love to hear from you.
This recipe makes two delicious pies
620g plain flour
290g unsalted butter (diced)
40g caster sugar
250ml cold water
20g ground almonds
2 whole eggs beaten
500g (net weight) peeled, diced apples
50g ground almonds
15g plain flour
30g caster sugar
Zest of one lemon
Notes: You can use baking or eating apples, depending on your preference. Bramley apples are brilliant but other apples are good too! You may need more than 500g of apples as the net weight is the final weight once peeled and diced.
For the pastry:
Place the flour and butter in a bowl and lightly crumble together until it reaches a sandy, grain like consistency. Add caster sugar and ground almonds and mix in with the butter and flour. Add the beaten eggs and mix. Slowly pour in the water whilst mixing so the pastry binds together in a ball (you may have some liquid left over).
Rest in the fridge for 15 minutes whilst you tidy down and get a rolling pin. Place a light dusting of flour on the bench.
Divide the pastry in two (there is enough for two pies). Then split the pastry again, 2/3 for the base and 1/3 for the lid. Grease your pie dish with butter and lightly dust with flour, tapping off any excess flour. Roll out the pastry base and place into your greased and floured pie dish. Repeat this process to make another pie.
For the filling:
Mix the apple in a bowl with the flour, almonds, sugar and lemon zest. Then, egg wash the side of the pastry. Place the filling into the lined pie dish until it domes over. Place the lid on top and cut off any excess pastry around the pie. Crimp the pastry using your two fore fingers and thumbs. Egg wash the lid, then sprinkle a little sugar on top. Bake in the oven at 180 degrees for 30-40minutes until cooked.
Remove, slice, dive in and enjoy!
300g plain flour
150g unsalted butter (diced)
50g golden caster sugar
30g of whatever you fancy! I like ginger parkin crumbs but digestives or hob nobs are great. Shortbread works well.
600g (net weight) peeled, diced apples
60g caster sugar
Mix the flour and butter together until it reaches a sandy, grain like consistency. Add the golden caster sugar, ginger parkin (or whatever you fancy) oats and mix well.
Add the apples to a dish and sprinkle with caster sugar. Cover the filling with the crumble topping. Bake in the oven at 180 degrees for 30-45minutes depending on the size of your dish. Remove from the oven and serve with custard.
Cooking with apples
LEAD PIX Steph pours custard over the pie
Step picks apples from Rudding Park kitchen garden
Peel the Bramley apples
Bramley apples are perfect for pie or crumble
Pastry ready for for its pie filling
Sliced apples in pie
Press the crumble around the edge of the dish
Add oats to the crumble mix
Rub the crumble mix until it has a sandy, grain-like consistency
Sprinkle sugar over the crumble mix