🧂 Ingredients
- 250 g All-purpose flour
- 125 g Butter(cold, cubed)
- 50 g Sugar
- 100 g Walnuts(chopped)
- 500 g Apples(peeled, cored, and diced)
- 50 g Dried cranberries
- 50 ml Krambambula liqueur (or spiced rum)
- 2 tbsp Honey
- 1 tsp Cinnamon
- 0.5 tsp Nutmeg
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
For the crust and topping: Combine flour, sugar, and chopped walnuts in a bowl. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Reserve about one-third of this mixture for the topping.
💡 Tip: Keep the butter cold for a flaky crust. - 2
Press the remaining two-thirds of the mixture into the bottom and up the sides of a 20cm (8-inch) pie dish.
- 3
For the filling: In a separate bowl, combine diced apples, dried cranberries, Krambambula liqueur (or spiced rum), honey, cinnamon, and nutmeg. Mix well.
💡 Tip: Ensure apples are cut into uniform pieces for even cooking. - 4
Spoon the apple mixture evenly into the prepared pie crust.
- 5
Sprinkle the reserved crumb mixture evenly over the fruit filling.
- 6
Brush the top crumb topping with the beaten egg for a golden finish.
- 7
Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until the topping is golden brown and the filling is bubbly.
💡 Tip: If the topping browns too quickly, loosely tent the pie with foil. - 8
Let the pie cool slightly before serving. It can be served warm or at room temperature.
💡 Tip: Delicious served with a dollop of whipped cream or vanilla ice cream.
💡 Pro Tips
- ✓Adjust the amount of Krambambula liqueur to your preference.
- ✓For a richer flavor, you can add a pinch of cloves to the filling.
- ✓Ensure the pie is cooled sufficiently to allow the filling to set.
🔄 Variations
- Use pears instead of apples for a different fruit profile.
- Add a tablespoon of orange zest to the filling for a citrusy note.
- Incorporate a tablespoon of cornstarch into the filling if you prefer a thicker consistency.