Page 155 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

San’s Apple Crumble

MAKES 1
(9- /23- )

’ - ,
- , .
We had no access to sweets, zero acquaintance with McDonald’s
Happy Meals, and only a passing understanding of what joys bacon
might bring to our culinary lives. So when our parents left us alone in

the house for periods any longer than a half hour, Operation Sugar
Deprivation went into immediate effect. We’d concoct and
experiment, mashing together butter, sugar, and flour in any number
of combinations, in the hope of creating something edible—or if not
edible, at the very least sweet. Apple Crumble will forever be
remembered as the pinnacle of our culinary scramble, and it’s still a
staple on our dessert menus.

FOR THE CRUST

Quick Puff Pastry (page 22) ⅛ batch
FOR THE CRUMBLE

unsalted butter, melted 1 cup 225 g
granulated sugar ½ cup 100 g

brown sugar, firmly packed ½ cup 110 g
salt ½ teaspoon 3 g

all-purpose flour 2½ cups 310 g
FOR THE FILLING

tart apples, peeled and
cored and cut into ¼-inch 5 to 6
(6-mm) slices (see Note,
page 85)
juice and zest of 1 lemon

brown sugar, firmly packed ¼ cup 55 g

all-purpose flour 1 tablespoon 8 g
cinnamon ½ teaspoon 1.5 g