Ingredients
Method
Preparation
- Make sure that the butter for the dough is out at room temperature so it can soften.
- Cut the butter for the crumb topping into small pieces, and keep it in the fridge, so it stays nice and cold.
- Warm the milk to 43ºC (110F)
Making the Filling
- In a heavy-bottomed saucepan, add the water and lemon juice.
- Peel, core, and cut the apples into 1.25 - 1.50cm (0.5 - 0.6") pieces, and put them in the saucepan.
- Add the sugar, cinnamon to the apples, and stir them around to make sure all pieces are coated.
- Over medium-high heat, bring the apple mixture to a gentle bowl.
- Turn down the heat to medium to medium-low and cover the pan. Let the apples simmer for 10 minutes
- Take the apples off the heat, and gently mix in the custard powder. Let it cool off to room temperature while you're making the dough and crumble.
Making the Dough
- Put all the dry ingredients, the egg yolk, and butter in a stand mixer with the dough hook.
- Turn on the mixer, and let the ingredients get mixed together.
- Slowly pour in the milk with the mixer running. Let it go until the dough forms a ball. You may have to scrape the sides of the bowl from time to time.
- Once the dough comes together in a ball, let it knead for another 10 minutes.
- Oil a bowl, add the dough ball, and cover it. Put it in a warm place, and let it rise for 1 hour.
Make the Crumb Topping
- While the dough is rising: Add all the ingredients to a bowl, and with your fingers, mix it all through, until it is crumbly. It's OK if the crumbles are of different sizes, but you don't want them to be too big.
- Cover the bowl, and put the crumb topping mixture in the fridge.
Putting it all Together
- Butter your 27cm (10.5") tart pan.
- Dust your work surface with flour, and roll the dough out until it's a circle that is large enough to fit in the tart pan, and come up the sides, without having the stretch the dough.
- Roll the dough on your rolling pin, and carefully place it over your tart pan.
- Gently push the dough into the tart pan, and up the sides.
- Roll your pin over the edges of the tart pan, to cut off any excess dough.
- Cover the bottom of the tart with the breadcrumbs, this will prevent the liquid from the apples from making the dough soggy.
- Add the apple filling, and spread it out so it's evenly distributed.
- Take the crumb topping out of the fridge, and with a fork break apart any really large pieces.
- Spread the crumb topping on top of the apple filling, and make sure the entire top is covered.
- Preheat the oven to 200ºC (390F) non-convection.
- While the oven is preheating, let the pie sit at room temperature for at least 15 minutes.
- Create a shield of aluminum foil, and cover the edges of the tart.
Baking
- Bake it for 15-20 minutes with the shield, and then for an additional 10-15 minutes without.
Serving
- Let the appelkruimelvlaai cool off completely, and then dust the top with powdered sugar before serving.
