LABORATORY ACTIVITY 3

APPLE CRUMBLE PIE

1 cup (125 grams) all-purpose flour

1 tablespoon white sugar
90 grams salted butter, cut into cubes
1/8 cup (30 ml) (2 Tbsp)ice cold water
1 egg yolk

Crumble Topping:
1 cup (130 grams) all purpose flour
1/2 cup (100 grams) firmly packed light brown sugar
1 teaspoon (2 grams) ground cinnamon
1/8 teaspoon salt
6 tablespoons (85 grams) cold unsalted butter, diced

Apple Filling:
1 kg firm textured apples(about 4 large), peeled, cored, and thinly sliced (about 1/8 inch (3 mm) thick)
1 tablespoon (15 grams) freshly squeezed lemon juice
3/4 cup (200 grams) frozen apple juice concentrate (thawed)
2 tablespoons (15 grams) cornstarch
1/4 cup (50 grams) firmly packed light brown sugar
1 tablespoon (15 grams) butter, softened

Pie Crust:
PROCEDURE:
1. In a bowl, place the flour, and sugar and mix until combined. Add the butter and egg yolks.
2. Using the tip of your hands, mix until the mixture resembles coarse meal.
3. Sprinkle about 1 - 2 tablespoons of ice cold water over the flour mixture and mix the dough
just until it holds together when pinched. If necessary, add more water.
4. Turn your dough onto your work surface, gather it into a ball, and flatten into a disk. Cover
with plastic wrap and refrigerate for 15 minutes or until firm. This will chill the butter and
relax the gluten in the flour.
5. Preheat your oven to 375 degrees F (190 degrees C).
6. After the dough has chilled sufficiently, remove from the fridge and place it on top of your
working table with parchment paper.
7. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the
counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter
turn as you roll (always roll from the center of the pastry outwards).)
8. Loosely roll the pastry around your rolling pin and transfer to a 8 inch (20 cm) pie pan.
Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Crimp the
edges if desired. Cover with plastic wrap and place in the refrigerator to chill.

Crumble Topping:
PROCEDURE:
1. Place the flour in a large bowl.

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2. Whisk in the sugar, ground cinnamon, and salt. Then cut the butter into the mixture until
it's crumbly (looks like coarse meal). (This can be done with a pastry blender, two knives or
your fingertips.)
3. Set aside while you prepare the filling.

Apple Filling:
PROCEDURE:
1. In a large bowl toss the thinly sliced apples with the lemon juice (this will prevent the apples
from browning).
2. In a medium saucepan place the apple juice concentrate.
3. Whisk in the cornstarch until there are no lumps.
4. Whisk in the sugar and butter.
5. Place over medium heat and bring to a boil.
6. Boil the mixture, whisking constantly, for about two to three minutes or until the mixture
has become quite thick, clear, and gel-like. Remove from heat and add to the apple slices,
making sure that all the apple slices are coated with the mixture.

Assembly:
PROCEDURE:
1. Pour the apples and their syrup into the chilled pie crust.
2. Sprinkle the top of the apples with the Crumble topping.
3. Bake for about 45 - 50 minutes or until the Crumble Topping has nicely browned and the
apple juices start to bubble around the edges of the pie (the apples should also feel tender
(not mushy) when a toothpick or sharp knife is inserted into the apple slices).
4. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before
cutting. This will allow the juices to thicken.
5. Serve warm or at room temperature with vanilla ice cream or softly whipped cream.
6. Store at room temperature for 2 to 3 days or in the refrigerator for 4 to 5 days.

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FRUIT TART

SWEET PASTRY CRUST

1 cup (225 grams) unsalted butter, at room temperature
1 whole large egg
3/4 cup (95 grams) powdered sugar
2 1/2 (313 grams) cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract

PASTRY CREAM / CREAM FILLING

6 egg yolks
1/2 cup (100 grams) granulated sugar
1 cup (240 ml) full cream milk
1/4 cup (25 grams) cornstarch
1 teaspoon lemon juice
1 tablespoon vanilla extract

Topping:
any fruit of your choice

Sweet Pastry Crust

PROCEDURE:
1. In a bowl, combine the butter, large egg, powdered sugarm cake flour, salt and vanilla
extract.
2. Mix using your hands until the mixture becomes sand like in texture.
3. Let it rest for 30 minutes.
4. Roll out the dough and fit it into a tart molder. Cut the excess.
5. Lightly prick the bottom of pastry crust with the tines of a fork (this will prevent the dough
from puffing up as it bakes).
6. Bake at 150 *C for 20 mins.

Pastry Cream:
PROCEDURE:
1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't let the
mixture sit too long or you will get pieces of egg forming.)
2. Add the cornstach to the egg mixture, mixing until you get a smooth paste.
3. Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
Remove from heat and add slowly to egg mixture, whisking constantly to prevent
curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
4. Return the egg mixture into the saucepan and cook over medium heat until boiling, whisking
constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it
becomes thick. Remove from heat and immediately whisk in the liqueur (if using). Stir in
vanilla extract.
5. Pour the pastry cream into a clean bowl and immediately cover the surface with plastic
wrap to prevent a crust from forming. Cool to room temperature. If not using right away

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refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps
that may have formed.

THINGS TO BRING:
Cling wrap
Sauce pan
Portable Stove
Disposable Pastry Bags
Chefs Knife
Pairing Knife

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