Apple Crumble Pie
with hazelnut, almond and walnuts
Ingredientes
Cookie Layer
- 300 g speculoos cookies
- 80 g unsalted butter
Apple Puree
- 1 kg apples (peeled and w/o seeds)
- 250 g yellow sugar
- 2 tsp cinnammon
- 1 tbsp Port wine
- zest of 1 lemon
Dry Fruits Crumble
- 200 g all-purpose flour
- 180 g white sugar
- 200 g unsalted butter (cold)
- 50 g hazelnuts (toasted and peeled)
- 50 g almonds
- 50 g walnuts
Preparação
Cookie Layer
- Preheat the oven to 180 ° C.
- In a food processor, grind down the cookies to a powder.
- Melt the butter in the microwave.
- In a bowl, use a fork to mix the cookies with the butter, until you have a smooth mixture resembling wet sand.
- Spread the cookie mix over a tall pie dish of about 24 cm in diameter, previously greased and lined with baking paper.
- Bake for 10 minutes. Let it cool down.
Apple Puree
- In a big pan, mix all the ingredients and bring them over medium heat, stirring occasionally.
- The mixture should become softer, making for a soft puree. This process takes about 30 to 30 minutes. Let it cool down.
- Spread the apple puree on top of the the cookie layer, smoothening with a spatula. Refrigerate for at least 1 hour.
Dry Fruits Crumble
- Preheat the oven to 180 ° C.
- With a knife, coarsely chop the dry fruits.
- Mix all the ingredients in a bowl, creating a humid sandy mixture.
- On a tray, previously greased and lined with baking paper, place this mixture in the oven. Occasionally stir with a fork, so it bakes equally, until all of the crumble is a nice golden color (about 20 minutes).
- Let it cool down a bit and then distribute the crumble across the top of the pie.