Pineapple Apple Crumble Pie

One of the great things about my parents place is that they have fruit trees & plants all around their compound. Mangoes, rambutans, coconuts, bananas, papayas, and pineapples just to name a few.

The other day when I went over for a visit, my dad asked me to take home a ripe pineapple. When I got home, I made sweet and sour prawn with pineapple chunks thrown in. But I only used half of the pineapple because I was cooking for just the 2 of us.

So what am I to do with the other half? I looked into our fridge and also found some apples given to us by my father in law which we haven't got round to eat. They've been there for 2 weeks now! So I decided to make use of the pineapple and apples to bake something new: Pineapple Apple Crumble Pie!

What I used:

Crust

• Store bought
  

Filling (Apples)

• 1 1/2 red apples, peeled, cored, chopped into small pieces
• 1 tablespoon of brown sugar
  
• 1 tablespoon all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
  
• 1 tablespoon unsalted butter, melted

Filling (Pineapples)

• 1/2 small pineapple, peeled, chopped into small pieces
  
• 1 tablespoon of brown sugar
  
• 1 tablespoon all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
  
• 1 tablespoon unsalted butter, melted

Topping

• 1 cup all purpose flour
• 2 tablespoons of brown sugar
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon salt
• 8 tablespoons chilled unsalted butter, cut into small cubes

For filling:
In one bowl mix the apples with its ingredients to coat the apples. In another bowl, mix the pineapple with its ingredients to coat the pineapple.

For topping:
Blend all the ingredients together.

Transfer the fillings into the crust, higher in the center - half apples, half pineapples.

Sprinkle and pack the topping over and around the apples and pineapples.

Pre-heat the oven at 200°C. Bake pie until topping is golden brown, about 50 minutes at 200°C. Bake until apples and pineapples in center are tender when pierced and filling is bubbling thickly at edges, about 30 minutes longer. Cool for about an hour or two until warm.

There you have it. Pineapple Apple Crumble Pie. Best served with ice-cream!

Note:
I think that when making the topping (the crumble topping), it's best to just mix the ingredients in a large bowl using your fingers. It'll be a bit messy, but the consistency will be better.