The second Pie instalment of national Pie Week (2nd-7th march 2020) is a beautiful hybrid dessert; I have brought together the warmth of an apple pie and the nostalgia of an apple crumble with the addition of velvety pears.
Light Brown Sugar
Biscuits ( My usual choice is Digestives and Hob nobs, Asda brand)
Pre- rolled shortcrust pastry
Add the chopped apples and pears to a pan with 1/2 cup brown sugar and 2 table spoons of ground cinnamon.
Cook on a medium heat for 8-10 mins.
Take out the apples and pears of the liquid and add 1/2 cup sugar, 1/4 cup Agave syrup, Lemon Juice and cornflour (mixed with a bit of cold water) bring to a boil whilst stirring consistently.
Add the apple and pears back into the pot with the sauce and coat all the fruit in it.
Mix 400g of flour, 1/2 cup of sugar and grated butter to a bowl and mix together until you get a breadcrumb like consistency then add the crushed biscuits to the mix and combine all together.
Roll out the shortcrust pastry and line the pie tin/dish with the crust and get rid of excess pastry on the edges; fill with the coated apple and pears and top off with your crumble mix.
Put into a preheated oven and bake for 20 mins on 200 degrees celsius.
Serve and Enjoy.
& now you get to eat the most delicious crumble pie you will ever get to eat.
If you try out the recipe, don't forget to hashtag #ABKRecipes and share with me on Instagram @AngryBlackKitchen.
Catch you on the next recipe!