Dr Frankenpudding’s Monster: Apple Pie/Crumble (Preventing food waste)

I’ve said it before and I’ll say it again: I hate food waste. Any time some salad lingers just a little too long in fridge, and it’s beyond redemption, I feel hideously guilty. Although it’s not a total loss – Edinburgh City Council now collects kitchen waste for anaerobic digestion, so although I’ve wasted a bit of money, and food which otherwise could have been eaten if I’d been a bit more on the ball, it’s not a total loss – it’ll be turned into liquid fertiliser (which is significantly better for the environment than artificial fertilisers) and biogas for energy. But that’s not an excuse to be wasteful! Ultimately I would like it if the only kitchen waste for recycling we were producing were inedible organics (i.e. orange peel, coffee grounds, tea bags etc etc) So I will endeavour further to use up whatever I can, some of the tougher veg matter can go to the rabbits (yes, we have house rabbits – little monsters whose favourite snack are computer cables…) and the rest will go for composting.

So, in the interests of avoiding food waste, I made a bit of a Frankenpudding!


Basicly, we had a few small eating apples (~8/9) kicking around the fruit bowl which had got to the slightly mealy stage where they’re not all that great for just eating, and had started to go a bit sticky and waxy on the outside. We also had a ball of sweet short-crust pastry in the freezer, left over from when I made the Leon Pecan Pie (https://interestingthymes.wordpress.com/2012/10/15/wedding-baking-part-1-pecan-pie/) – you could half the quantities in that recipe if you were making from scratch. We didn’t have enough to make a full pie, hence the crumble topping.

Apple Pie/Crumble (Dr Frankenpudding’s Monster) (serves 6 – 8)

Pie base:

  • 0.5 quantities sweet short-crust pastry

Apple filling:

  • 8 or 9 *small* eating apples
  • Juice of half a lime
  • 2 tbs caster sugar
  • a handful of sultanas
  • a sprinkle of ground ginger

Crumble Topping:

  • 150g plain flour
  • 125g chilled butter
  • 35g caster sugar
  • 35g brown sugar
  1. Grease a 9″ loose bottom tart case, and heat the oven to 180 degrees celcius
  2. Roll out the pastry until large enough to line the bottom and sides of the tart case with a bit left hanging over the edges, and trim. Place in the fridge for around 30 minutes.
  3. Peel, core and thickly slice the apples, mix with the lime juice, sultanas, sugar and ginger, and set aside.
  4. Put the flour and butter for the crumble topping into a blender, and blend until it reaches a bread-crumb like texture. Add in the sugars. Pour into a bowl and add 1 or 2 tbs of water and mix gently with a fork so larger clumps start to form.
  5. Remove the pie crust from the fridge, add the apple mixture, then top with the crumble mixture (don’t be tempted to press it down!).
  6. Put the pie in the oven for ~30 minutes, or until the topping has gone a golden brown colour. Remove, allow to cool slightly before removing from the tin. Serve with cream/ice cream/custard 🙂

P.s. My friend Neil suggested that my Frankenpudding was lacking sufficient bolts and lightening, so he volunteered to rectify this:


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