Mike Van de Elzen: Upside down apple and honey pies with crispy crumble topping - The Sunday Session with Francesca Rudkin

Upside down apple and honey pies with crispy crumble topping 

Cook time: 25 minutes 

Prep time: 30 minutes 

Serves: 6 

6 Braeburn apples  

1 tsp vanilla paste  

3 tbsp liquid honey  

A pinch of salt 

4 x 15cm puff pastry discs  

100 gms unsalted butter  

100 gms wholemeal flour  

50 gms brown sugar  

Greek yogurt 

Peel the apples,then cut around the core and then into large wedges. Mix together in a bowl with the honey, vanilla and salt. Toss until coated.  

Place 4 pieces of apple together in a small pile on a piece of grease proof paper and then lay a disc of puff pastry over the top. Press down around the edges to seal.  

Refrigerate for 15 minutes while you make the crumble.  

For the crumble, pre- heat a oven to 180*c. Combine the butter, wholemeal flour and sugars in a food processor and blend until smooth. Place onto a oven tray with piece of greaseproof and spread out.  

Bake for 10 minutes before stirring and continuing to cook for another 10 minutes or until golden. Allow to cool.  

Place the apple pies into the oven into the oven for 12 minutes. Serve by turning the apple pie upside down onto place so the apple is facing upwards and sprinkle with the crumble mix.  

Finally serve with some yogurt as a refreshing side. 

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