| Christmas Apple Pie
450 grams of sweet pastry
85 grams of butter, unsalted
2 tablespoons of Calvados
2 tablespoons of double cream
40 grams of dried apricots, chopped
1 tablespoon of lemon juice
1 teaspoon of lemon zest
1/2 teaspoon of nutmeg, freshly grated
1 1/2 tablespoons of crystallized sugar
10 large Granny Smith apples
Sugar
1 tablespoon of Brandy
55 grams of dried prunes, chopped
25 grams of dried figs, chopped
2 teaspoons of ground cinnamon
1 teaspoon of Orange zest
1 Egg white |
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First prepare the pastry. Divide into two parts, one a little larger than the other. On a lightly floured surface roll the smaller piece into a round approximately 1/4 inch slices. In a large frying pan melt the butter and brown until it has a slightly nutty aroma. Divide the apples in the pan and coat with butter. Sprinkle in the sugar and over heat sauté the apples until lightly caramelized and tender, turn often so that they cook evenly. Pour in half the Calvados and brandy and cook until the alcohol burns off. Pour in the cream and stir thoroughly. Transfer and spread over a large baking tray to cool. Preheat the oven to 400ºF. Warm the remaining Calvados. Combine the chopped prunes, apricots and figs in a bowl and pour the calvados over, allow to infuse. In a large bowl combine the cooled apples and fruit mixture. Stir in the lemon juice, cinnamon, lemon and orange zest and nutmeg. Spoon the filling into the prepared pie tin, arrange the pastry disc on the top, brush with egg white and sprinkle with crystallized sugar. Bake for 30 minutes and then turn the oven down to 300ºF. and bake for a further 20 minutes. Cook on a wire rack. Serve with a brandy sauce or cinnamon ice cream. Converted by MC_Buster. Converted by MM_Buster v2.0l. |
