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Apple pie

Extract of Just Desserts

Tourte aux pommes

Preparation : 15 min Resting : 30 min
Cooking : 45 min Equipment : pie pan (Ø 20 cm)
Difficulty :
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Serves 8 :
60 ml orange juice
1 tbsp plain flour
6 Granny Smith apples
peeled and quartered
2 tsp ground cinnamon
1/2 tsp grated nutmeg
1 tsp vanilla extract
50 g sultanas
Grated zest of ½ orange
1 egg, lightly beaten with a few drops of water
SWEET SHORTCRUST PASTRY
250 g plain flour
125 g softened butter
100 g caster sugar
1 egg, beaten
1Prepare the sweet shortcrust dough. Divide the dough in two pieces, one slightly larger than the other. Roll each piece out into an even disc, wrap in cling film and chill in the refrigerator for 30 minutes.
2Install the transparent bowl and the midi bowl. Use the FOOD PROCESSOR programme to slice the apples using the 4mm slicing disc.
3Macerate the apples in the orange juice then transfer to a bowl and stir in the spices, sultanas, flour and orange zest.
4Preheat the oven to 180°C (gas mark 6). Use the large disc of dough to line the base of the pie tin, leaving a little overhang around the rim. Fill with the apple mixture and moisten the edges of the dough with a little water. Lay the smaller disc of dough over the apple mixture. Seal the edge of the dough using the tines of a fork and trim the overhanging dough.
5Make incisions in the centre of the dough to allow steam to escape, glaze the surface with the beaten egg and bake in the oven for 45 minute. Remove and cool in the dish for 15 minutes before serving.
sweet shortcrust pastry
1Put all the ingredients in the metal bowl and run the PASTRY/CAKE programme.
2Gather the dough into a ball.
© 2017 Hachette Livre (Marabout)
© Akiko Ida

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