Apple Crumble Pie

Ingredients

Streusal
170g brown sugar
170g caster sugar
310g Westgold Unsalted Butter
5g cinnamon
10g salt
510g plain flour

Pie crust
625g flour
10g salt
40g caster sugar
225g Westgold Unsalted Butter, cold 
75g apple cider vinegar
200ml water

Caramelised apples
1.5kg apples
500g caster sugar
1tsp cinnamon
1tsp nutmeg
1tsp clove
1/2 tsp salt
500ml apple juice

Apple brown butter
300g Westgold Unsalted Butter
500g apples peeled and sliced

Creme pat
1250g Westgold UHT Milk
4 yolks
220g caster sugar
150g cornflour
60g custard powder
1 tsp vanilla paste
60g Westgold Unsalted Butter
4 sheets titanium gelatine
360g whipped cream

Brown butter filling
1kg Westgold Unsalted Butter
750g whole eggs
1050 caster sugar
375g Westgold UHT Milk
37g pure cream
375g almond meal
355 plain flour
Zest of an orange

Method 

To make the streusal: 
Rub together ingredients into a crumb. Scatter on a baking tray and bake at 170 degrees for approximately 15 minutes until golden.

To make the pie crust: 

Rub flour, salt, sugar and butter together to resemble a rough crumb. Add chilled water and vinegar and work through to form dough. Rest for 2 hours in fridge before using.

To make the caramelised apples: 

Peel and dice apples to approx. 2cm cubes. Bring sugar to a medium caramel. Add spices and add apple juice. Cooked apples on a low heat until lightly softened. Remove apples and thicken liquid with 2tbs of corn flour before folding apples back through. Cool before assembly.

To make the brown butter: 

Cook butter until browned. Add apples and cook until completely softened and broken down. Puree in food processor.

To make the creme pat: 

Bring 1000g milk and vanilla to the boil. Meanwhile whisk together remaining milk, egg yolks, sugar, cornflour, and custard powder. Temper egg mixture with hot milk and add entire mixture back to pot. Return to heat, whisking constantly bring to the boil and cook until thickened. Take off heat, add butter and gelatine. Pour into container and refrigerate until cooled and set. Blitz chilled mixture in a food processor and fold through whipped cream. Refrigerate creme pat until required.

To make the brown butter filling: 

Cook butter until brown (the butter will smell nutty, be frothy and will contain brown speckles). Whisk together eggs and caster sugar. Add milk and cream and incorporate fully. Whisk through almond meal and flour. Whisk through brown butter and finish with orange zest.

To assemble:
Roll pie crust out, approximately 4mm thick, line 26cm pie tin. Dock pastry, fill with pastry weights and cook at 170 degrees until shell is completely golden.
1/2 fill pie shell with Brown butter filling and return to the oven and cook for a further 25-30 minutes until golden.
Cool completely before layering with apple brown butter, a lathering of vanilla creme pat, apple pie filling and finally the streusel.