This isn’t your ordinary apple pie.
I’ve always maintained that I’d much rather eat apples in pie form and what better than in an apple pie? I can’t believe it more than when I set eyes on this beauty, called an apple crumble pie by its creator, Tin Plana. I’m all agog at her pie’s height which easily tops off at four inches – and its wide crust that swathes the sides like a band. When peered at from above, the crust looks like a deep bowl proffering a bounty hidden beneath a cover of crumble.
Tin’s been baking for just three and a half years. Her veritable sweet tooth inspired her to develop this pie “…with the help of my critics — my kids!” She chuckles then adds, “[My pie] is something that lingers in the mouth as you keep eating it, giving you a sense of mystery.”
Not quite as mysterious as it is formidable, my plain table knife cuts neatly through a mass of apple slices pocked with pockets of cinnamon and hardened sugar. “Mmm,” my Bin says, nabbing a forkful from behind me. “I wish your apple slices could be this thick when you make pie, hon.” As if anticipating a smart-ass comeback from me, he deftly forks another bit and disappears as quickly as he came.
He’s right, however. The apples in this pie are cut just thick enough, preserving their integrity with the other equally expansive components. There’s the aforementioned filling that doesn’t ooze but is moist; the cinnamon-apple fragrance that doesn’t intoxicate but illustrates how heady an apple pie’s scent can be.
And then there’s that crust. While the filling collapses unto itself, the crumble resembling the debris of an edible fallout, the crust stands tall and majestic. This isn’t to say it’s tough and unyielding, it only looks that way: instead, it’s a short-crumbed crust strong enough to carry its load but a real softie deep inside.
I share the apple crumble pie with a few people who are split in their sentiments – not how they feel about the pie (unanimously satisfied) but on what to eat it with. One camp prefers it warm, either briefly nuked in the microwave or toaster oven. Then there’s the other camp who insist that this pie be served warm and love-bombed with a scoop of vanilla ice cream. “How can you eat pie and not have ice cream?!” They huff. Alas, they concede that ice cream does have a tendency to make the pie soggy, turning apple crumble pie into apple crumble.
Have it your way, but have this pie.
Apple Crumble Pie by Tin Plana
Secret Passion Cakes & Pastries