APPLE AND PEAR PECAN NUT CRUMBLE

(Makes 1 large pie – serves 8)

FILLING

1 tin (410 g)     pie apples

3                      pears, peeled, cored and cut into slices

80 g                 honey or soft brown sugar

5 ml                 ground cinnamon

CRUMBLE

150 g                           butter (at room temperature)

150 ml (125 g)             castor sugar

5 ml                             vanilla essence

2 ml                             salt

400 ml (210 g)             self-raising flour

80 g                             pecan nuts, coarsely chopped

Icing sugar for dusting

METHOD FILLING:

  • Preheat the oven to 180 °C. Grease a pie dish.
  • Mix all the filling ingredients together and spoon into the prepared pie dish. Set aside while you make the crumble.

METHOD CRUMBLE:

  • Cream the butter and castor sugar together until light and fluffy.
  • Add the vanilla essence and salt.
  • Mix in half of the flour, and then gradually mix in the other half. The mixture must be crumbly – add a little more self-raising flour if needed.
  • Add the pecan nuts.
  • Sprinkle the crumble on top of the apple filling and bake for about 30 minutes.
  • Cool and dust with icing sugar before serving.

 

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