Apple Crumble Pie

Ingredients

Streusal
6 oz brown sugar
6 oz caster sugar
11 oz Westgold Unsalted Butter
1 tsp cinnamon
2 tsp salt
18 oz plain flour

Pie crust
22 oz flour
0.35 oz salt
1.40 oz caster sugar
8 oz Westgold Unsalted Butter, cold 
2.64 oz apple cider vinegar
6.8 fl oz water

Caramelised apples
3.3 lbs apples
17.6 oz caster sugar
1tsp cinnamon
1tsp nutmeg
1tsp clove
1/2 tsp salt
17 fl oz apple juice

Apple brown butter
10.6 oz Westgold Unsalted Butter
17.6 oz apples peeled and sliced

Creme pat
44.1 oz Westgold UHT Milk
4 yolks
7.8 oz caster sugar
5.3 oz cornflour
2.1 oz custard powder
1 tsp vanilla paste
2.1 oz Westgold Unsalted Butter
4 sheets titanium gelatine
12.7 oz whipped cream

Brown butter filling
2.2 lbs Westgold Unsalted Butter
26.4 oz whole eggs
37 oz caster sugar
13.2 oz Westgold UHT Milk
1.3 oz pure cream
13.2 oz almond meal
12.5 oz 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 338 degrees F 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 35.3 oz 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 0.16" thick, line 10.2" pie tin. Dock pastry, fill with pastry weights and cook at 338 degrees F 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.