![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Because you HAVE to have some every now and then and besides it's apple season all over again.
Tools:
* A high spring form (24cm - 10 inches - diameter)
* A mixer
Ingredients:
Pastry:
* 300g (2 cups) plain flour (you can use wholegrain as well, it works fine)
* 200g (3/4 cup) softened butter
* 100g (1/2 cup) sugar
* 1 egg yolk
* 1 tsp grated lemon zest
Filling:
* 1 kg (2 lbs) apples
* 1 tbsp lemon juice
* 2 tbsp sugar (you can use demerara)
* 1 tsp cinnamon
* 1 1/2 tsp powdered gelatine
* 50 g softened butter
To serve:
* Whipped cream
* Ice cream (cinnamon flavour is great)
Method:
Prepare the pastry by combining all ingredients until a soft dough has formed. A mixer is the best tool for that. Roll in a cylinder, wrap in plastic wrap and chill for at least 30 minutes.
Preheat the oven at 175C (350F)
Grease the tin or line it with parchment.
Peel, core the apples and slice thinly, sprinkling it with the lemon juice at you go.
Mix sugar and cinnamon.
Take 4/5 of the dough and press into the base and sides on the tin. This is a bitch to do, the pastry is quite unruly. You have been warned. It is a nice pastry though, so the end results well make up for the hassle.
Sprinkle the base with gelatine (this to absorb the juices).
Alternate layers of apple slices and sugar mix. The original recipe also calls for raisins soaked in rum but I tend to ignore the hint. You can also use other fruits for the filling, like plums or pears.
Dot with butter.
Roll out the rest of the dough into a rectangle and cut out strips to form a lattice over the fruits. Seal the end and brush with a little milk or cream. Or don't.
Bake in the middle of the oven for 45 minutes (or 55 or until it is all nice and golden colour).
Let it cool thoroughly.
Let me repeat this: Let it cool thoroughly.
Let me be more specific: wait several hours before attempting to remove the spring form.
Reason for this being that the apples will have released a lot of juices, which need to combine with the gelatine and settle before you take out the form otherwise the sides will collapse. and juices will get everywhere. And they are sticky.
I tend to forget that, which is why I am insisting.
Enjoy with whipped cream and/or a little ice cream (cinnamon complements nicely the pie's flavours). Voilà!
(See the sides trying to collapse? I had to re-spring form it after that shot and it wasn't an easy task, believe me...)
Tools:
* A high spring form (24cm - 10 inches - diameter)
* A mixer
Ingredients:
Pastry:
* 300g (2 cups) plain flour (you can use wholegrain as well, it works fine)
* 200g (3/4 cup) softened butter
* 100g (1/2 cup) sugar
* 1 egg yolk
* 1 tsp grated lemon zest
Filling:
* 1 kg (2 lbs) apples
* 1 tbsp lemon juice
* 2 tbsp sugar (you can use demerara)
* 1 tsp cinnamon
* 1 1/2 tsp powdered gelatine
* 50 g softened butter
To serve:
* Whipped cream
* Ice cream (cinnamon flavour is great)
Method:
Prepare the pastry by combining all ingredients until a soft dough has formed. A mixer is the best tool for that. Roll in a cylinder, wrap in plastic wrap and chill for at least 30 minutes.
Preheat the oven at 175C (350F)
Grease the tin or line it with parchment.
Peel, core the apples and slice thinly, sprinkling it with the lemon juice at you go.
Mix sugar and cinnamon.
Take 4/5 of the dough and press into the base and sides on the tin. This is a bitch to do, the pastry is quite unruly. You have been warned. It is a nice pastry though, so the end results well make up for the hassle.
Sprinkle the base with gelatine (this to absorb the juices).
Alternate layers of apple slices and sugar mix. The original recipe also calls for raisins soaked in rum but I tend to ignore the hint. You can also use other fruits for the filling, like plums or pears.
Dot with butter.
Roll out the rest of the dough into a rectangle and cut out strips to form a lattice over the fruits. Seal the end and brush with a little milk or cream. Or don't.
Bake in the middle of the oven for 45 minutes (or 55 or until it is all nice and golden colour).
Let it cool thoroughly.
Let me repeat this: Let it cool thoroughly.
Let me be more specific: wait several hours before attempting to remove the spring form.
Reason for this being that the apples will have released a lot of juices, which need to combine with the gelatine and settle before you take out the form otherwise the sides will collapse. and juices will get everywhere. And they are sticky.
I tend to forget that, which is why I am insisting.
Enjoy with whipped cream and/or a little ice cream (cinnamon complements nicely the pie's flavours). Voilà!
(See the sides trying to collapse? I had to re-spring form it after that shot and it wasn't an easy task, believe me...)
Tags: