Name: Apple Crumble Pies
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 6 pieces
Ingredients: 200 g all-purpose flour; 35 g powdered sugar; 35 g sugar; 1 pinch of salt; 100 g cold butter (cubed); 1 egg yolk; 1-2 tbsp cold water; 3-4 apples (e.g. Elstar or Boskop); 2 tbsp brown sugar; 1 tbsp lemon juice; 75 g flour; 40 g sugar; 60 g cold butter (cubed); A small handful of flaked almonds for sprinkling

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FAQ

Apple Crumble Pies Questions

How do you know the pies are really done and not just golden on top?

You want that deep golden color across the whole crumble top, not just the edges, since 35-40 minutes at 180 degrees gives the pastry base enough time to bake through too. If the tops brown too fast for your oven, just tent them loosely with foil and keep going until the full time is up. A pale crumble usually means the pastry underneath is still a bit soft.

Can you use a different apple variety if you don't have Elstar or Boskop?

Any firm, slightly tart apple you have on hand will work fine here, since the point is that the apples hold their shape after sauteing with the brown sugar and lemon juice. Just avoid very soft or mealy apples, as they tend to turn mushy once diced and cooked. The lemon juice helps balance sweetness no matter which variety you grab.

How should you store the pies once they've cooled?

Once completely cooled, keep the pies in an airtight container at room temperature, and they'll stay nice for a couple of days. Only dust them with powdered sugar right before serving, not before storing, or the sugar will just soak into the crumble. If your kitchen is warm, popping them in the fridge is fine too, just let them come back to room temperature before you dig in.

Can you prepare parts of this recipe ahead of time?

Yes, the shortcrust dough can be made and chilled well before you need it, and the crumble mixture also benefits from a cold rest, so you can easily do both a step ahead. The apple filling is best sauteed and drained shortly before assembling though, so it doesn't turn watery in the pastry shells. This way your actual baking session goes much faster.

What's the most common mistake that ruins the pastry base?

Skipping the chilling time for the dough is the big one, since a warm, soft dough is much harder to roll and line into the tartlet molds without tearing. Not pricking the base with a fork is another sneaky mistake, as it can lead to bubbling or an uneven bottom while baking. And if you skip draining the excess juice from the apple filling, you risk a soggy pastry base instead of a crisp one.