Paul Bullard's Apple, Pear and Walnut Crumble Pie Paul Bullard's Apple, Pear and Walnut Crumble Pie
Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Paul Bullard's Apple, Pear and Walnut Crumble Pie
For when you feel like you want to spoil yourself!





Our thanks to Paul Bullard of The Moat and Turret Cafe by the Castle in Nunney for this recipe.

Ingredients
For the Pastry
  • 150 g Plain flour
  • 75 g Cold butter
  • 50 g Icing sugar
  • 1 Egg Yolk
For the Crumble Mix
  • 100 g Plain flour
  • 75 g Butter
  • 50 g Rolled oats
  • 100 g Demerara sugar
For the Filling
  • 20 g Butter
  • 3 Bramley apples, peeled, cored and sliced
  • 3 Pears, cored and sliced
  • 1 tsp Lemon juice
  • 1 tsp All spice
  • 1 tsp Sugar
  • 1 tsp Cinnamon
  • 100 g Light brown sugar
  • 50 g Chopped walnuts

For the Pastry

  1. Rub flour and butter together to the consistency of fine breadcrumbs. 
  2. Add the icing sugar and then the egg yolk.  Mix together to form a soft, smooth dough. 
  3. Wrap in clingfilm and refrigerate for at least 20 minutes.

For the Crumble Mix

  1. Rub flour and butter together to form a breadcrumb texture. 
  2. Stir in the oats and sugar and set aside.

For the Filling

  1. Melt the butter in a pan, add the apples and lemon juice and cook for 3-4 minutes then add the pears, all spice, cinnamon and sugar. 
  2. Mix and cook until the fruit is quite soft but still has a slight bite. 
  3. Add the walnuts and allow mixture to cool.

And now.. The Assembly

  1. Roll out the pastry and line the pie dish.  This pastry is quite short so gentle handling is required (although, of course you can always use ready-made pastry). 
  2. Blind bake the pastry at 160℃ for about 10-15 minutes.  Remove the baking beans or whatever you used during the blind baking (I have dried pasta that I use time and time again). 
  3. Prick the base of the pastry with a fork and brush with some beaten egg. 
  4. Return to the oven and bake at 130℃ for a further 10-15 minutes so the case is a lovely golden brown and we don’t have a soggy bottom! 
  5. Allow to cool.
  6. When cool, add the fruit mix and spoon over the crumble mix. 
  7. Bake at 180℃ for about 20 minutes until the crumble topping is a lovely golden brown and the filling is hot.  If the filling isn’t quite hot enough, return it to a cooler oven (about 150c) for a further 10 minutes.
  8. When baked, remove from the dish, slice and serve. 


Delicious served with custard, vanilla ice cream, double cream or, my personal favourite, clotted cream.

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