Apple pie recipe
This version of a classic dessert popular in the Basque Country is the invention of my friend and fellow chef Rafael. There are several components to this pie and it’s a good idea to make the crust the day before you want to eat it to allow the flavours to develop.
Ingredients
- 60 g Butter
- 125 g Caster sugar
- 25 g Ground almonds
- 4 g Baking powder
- 125 g Plain flour
- 1 Vanilla pod, split lengthways
- 1 Large free-range egg yolk, beaten
- 2 tbsp Good-quality dark rum
- 2.1 oz Butter
- 4.4 oz Caster sugar
- 0.9 oz Ground almonds
- 0.1 oz Baking powder
- 4.4 oz Plain flour
- 1 Vanilla pod, split lengthways
- 1 Large free-range egg yolk, beaten
- 2 tbsp Good-quality dark rum
- 2.1 oz Butter
- 4.4 oz Caster sugar
- 0.9 oz Ground almonds
- 0.1 oz Baking powder
- 4.4 oz Plain flour
- 1 Vanilla pod, split lengthways
- 1 Large free-range egg yolk, beaten
- 2 tbsp Good-quality dark rum
- 500 g Cox apples (cubed and peeled weight)
- 50 g Caster sugar
- 1 Vanilla pod
- 17.6 oz Cox apples (cubed and peeled weight)
- 1.8 oz Caster sugar
- 1 Vanilla pod
- 17.6 oz Cox apples (cubed and peeled weight)
- 1.8 oz Caster sugar
- 1 Vanilla pod
- 3 Large free-range egg yolks
- 35 g Cornflour
- 75 g Caster sugar
- 500 ml Whole milk
- 1 Vanilla pod
- 3 Large free-range egg yolks
- 1.2 oz Cornflour
- 2.6 oz Caster sugar
- 17.6 fl oz Whole milk
- 1 Vanilla pod
- 3 Large free-range egg yolks
- 1.2 oz Cornflour
- 2.6 oz Caster sugar
- 2.1 cups Whole milk
- 1 Vanilla pod
Details
- Cuisine: Spanish
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 735 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- First, make the crust. Cream the butter and the sugar in a mixing bowl until smooth and pale. Mix together the ground almonds, baking powder and plain flour, and then slowly add these to the butter cream. Keep beating until the mixture looks like sand.
- Scrape the seeds from the vanilla pod, then add these to the bowl along with the egg yolk and rum; work the dough just enough to blend everything together. Wrap in clingfilm and leave to relax in the fridge for at least 12 hours.
- Just cover the apple cubes with water and stir in the caster sugar and vanilla pod. Bring the water to a gentle simmer and poach the fruit until it is tender, which will take 5 to 7 minutes. Scoop out the cubes and set aside; reduce the liquid until it takes on a syrupy consistency - you will use this on the pastry crust.
- Now make the vanilla cream. Mix the egg yolks, cornflour and caster sugar together in a bowl. Bring the milk to the boil with the vanilla pod and gradually add this to the egg and sugar mixture (vanilla pod included).
- Put the custard back into a clean, non-stick saucepan and cook it for at least 5 minutes, stirring continuously. Once the custard has thickened (which you can judge from the slight spoon trails left in the sauce, or from whether the custard coats the back of the spoon), remove it from the heat and leave to cool. Remove the vanilla pod only when you are ready to assemble the pie.
- Preheat the oven to 170°C/325°F/gas 3.
- Spread the apple cubes in one layer over the base of a 24cm pie or tarte dish (you can use a deep baking tray for ease). Then pour over the custard. Roll out the pastry to a thickness of 5mm and lay this over the custard. Use a toothpick to prick some holes into the pastry.
- Bake for 30 minutes until a nice golden colour. Brush some of the sugary apple syrup over the crust and leave to rest for about 5 minutes before serving.
Also worth your attention:
More recipes from Jose Pizarro
Book - Seasonal Spanish Food
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature