Apple and ginger crumble pie

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 * ingredients 1kg Granny Smith apples, peeled, cored, sliced
 * Juice of 1 lemon
 * 1/3 cup (75g) caster sugar
 * 2 pieces stem ginger in syrup, finely chopped, plus 1 tbs syrup
 * 2 tbs plain flour
 * Vanilla ice cream, to serve

SWEET GINGER PASTRY

 * 140g chilled unsalted butter, chopped
 * 1 2/3 cups (250g) plain flour
 * 1/4 cup (55g) caster sugar
 * 1 tsp ground ginger
 * 1 egg, plus 1 extra yolk

CRUMBLE TOPPING

 * 1/2 cup (75g) plain flour
 * 80g chilled unsalted butter, chopped
 * 1/2 cup (50g) lightly toasted walnuts, finely chopped
 * 6 gingernut biscuits, crushed

method

For the pastry, whiz the butter and flour in a food processor until the mixture resembles fine breadcrumbs. Add sugar and ground ginger, then pulse to combine. Gradually pour in the egg and extra yolk, and pulse until dough comes together. Flatten into a disc, enclose in plastic wrap and chill for 15 minutes.


 * Preheat the oven to 180°C. Roll out the dough to a 5mm-thick round. Line a 23cm loose-bottomed tart pan or pie dish with the pastry, trim any excess, then chill for a further 15 minutes to firm up.
 * 3. To make the filling, toss the apple with lemon juice, sugar, stem ginger and syrup, then sprinkle with flour. Set aside.
 * 4. For the topping, using your fingertips, rub the flour and butter together until mixture resembles breadcrumbs, then stir in the walnuts and biscuits. Set aside.
 * 5. Toss the apple mixture again to coat in the juices, then pile into the tart case. Bake, loosely covered with foil, for 20 minutes or until fruit is starting to soften. Remove the foil, cover with the crumble topping and bake for a further 20 minutes or until topping is golden and crunchy. Cool slightly, then carefully remove from the pan. Slice and serve warm with ice cream.