Streusel Apple Pies.
With a crumble style topping.
An easy recipe for bite-sized Streusel Apple Pies with crumb topping is made in a 12-holed bun tin. A basic shortcrust pastry filled with stewed apples topped with a crumble-style mixture, where any leftovers can be used to top any fruit crumble.
Ingredients and Substitutions
This is just an overview of the ingredients I used for making this recipe, with possible alternatives and why I may have used them. A full list can be found in the instructions.
For the Pastry
Flour - Spelt Plain White Flour Plain white flour is fine.
Butter - fridge cold
Vegetable shortening - fridge cold. If you cannot get hold of vegetable shortening, use all butter.
For the Apple Filling and Streusel Topping.
Flour - Spelt White Flour or any plain white flour/all-purpose flour
Butter - fridge cold
Sugar - caster sugar. Granulated sugar is fine, but the granules are larger.
Mixed nuts - Finely chopped, such as walnuts, hazelnuts, and almonds. Or finely chop your favourite combination.
zest of 1 orange - Only use the zest and not the white pith.
Apples ( approx 1200g unpeeled weight). Use a mix of dessert and baking apples.
Vanilla extract - This is optional, but it adds a lovely flavour to the stewed apples
Instructions for Making Streusel Apple Pies
Prep Time 20 minutes Cook Time 20 minutes. Resting the Pastry 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 277kcal per serving
Equipment
12-holed baking tin
Food Processor optional
Mixing bowl
Ingredients
For the pastry
200 g Spelt Plain White Flour. Or any plain white flour/all-purpose flour
50 g butter fridge cold
50 g vegetable shortening fridge cold
50 ml of very cold water. You may not need it all.
For the Apple filling and Streusel Topping.
6 large Apples, approx 1200g unpeeled weight
splash of water
1 teaspoon of vanilla extract, optional
100 g Spelt White Flour Or any plain white flour/all-purpose flour
50 g butter Fridge Cold
40 g caster sugar
60 g mixed nuts finely chopped
zest of 1 orange
Make the Shortcrust Pastry Dough
Make the pastry dough and allow it to rest in the fridge while you get on with the rest of the recipe.
Step 1: Place the flour, butter, and vegetable shortening in a food processor. Blitz until you have a fine breadcrumb consistency. You can also use your fingertips to rub the mixture in.
Step 2: Gradually add the water a little at a time as you combine the pastry into a smooth, firm dough. Do not add all the water in one go. TIP: Only add enough to bring the dough together.
Flatten the pastry a little and wrap it in cling film or baking parchment. Place it in the fridge for at least 1 hour to allow the pastry to rest and firm up. Tip: Leave the pastry well-wrapped overnight in the fridge if you want to bake the next day. Or place it in the freezer for up to a month to use later.
Step 3: Peel and chop the apples into small chunks. Place them in a large pan; add a couple of tablespoons of cold water and 1 teaspoon of Vanilla Extract (optional).
Step 4: Gently stew the apples over moderate heat with the lid on until they are soft and tender. This should only take about 10 minutes. Stir occasionally to help prevent them from becoming pureed. Remove the pan from the heat and remove the lid to allow any steam to dissipate and the apples to cool.
Step 5: Make the Streusel Pie Topping for the Apple Pies. Place the flour and butter into the same food processor you used to make the pastry; there is no need to clean it out. Blitz until the mixture resembles fine breadcrumbs. Or use the rub in method with your finger tips.
Step 6: Add the sugar, chopped mixed nuts and orange zest. Give the Streusel ingredients a good mix until well combined.
Have ready a 12-hole bun tin, lightly greased if needed.
Step 7: When ready to bake the Streusel Apple Pies, roll out the pastry to a thickness of no more than 3mm or the thickness of a £1 coin, between two large sheets of baking parchment or on a lightly dusted surface.
Use a pastry cutter approximately 3.5 inch/9 cm, or slightly larger than the size of the individual tart tins you use. Re-roll and cut enough pastry rounds to make 12 individual Apple Pies.
Step 8: Carefully place each round of pastry into each hollow, taking care not to break the pastry or the stewed apples will ooze out. Place the tray in the fridge to allow the pastry to rest again for about 10 minutes.
Preheat the oven to Moderate Hot - 170C (Fan Assisted). 190C/375F conventional.
Step 9: Remove the tray of pastry cases from the fridge and fill them with the cool stewed apples. Leave enough room for the Streusel topping.
Step 10: Top with some of the Streusel mixture. Gently press the filling down a little on each pie. Save any leftover Streusel mixture to use as a topping the next time you make a fruit pie or crumble.
Step 11: Bake the Apple Streusel Tarts in a moderately hot oven for 20 minutes or until baked. This will depend on the thickness of the pastry and the amount of filling. Leave in the tin to cool a little before serving.
Storage
Room Temperature - Once baked, store the Streusel Apple Pies in an air tight container.
Fridge - You can make the pastry ahead of time and make the pies the next day. Make sure the shortcrust pastry is well wrapped to avoid it drying out.
Freeze - You can freeze the well wrapped pastry dough for up to a month. Allow the pastry to come to room temperature before rolling out. You can also freeze uncooked Streusel Apple pies. Freeze them in the bun tin before wrapping them in clingfilm and storing them in the freezer. Allow a few extra minutes of baking time.
Tips and Faq
Tip 1: Make ahead - Once you have made the pastry, you can leave it in the fridge overnight, well wrapped, to bake the next day. Or place it in the freezer for up to a month to use later.
TIP 2: Only add enough water to bring the dough together.
Tip 3: Leave the pastry well-wrapped overnight in the fridge if you want to bake the next day.
As always, Happy Baking.
Lynn x