Extra-special apple pie

Recipe from: 7/14/1994 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • CRUST
  • 100
    g
    cake flour
  • 15
    ml
    castor sugar
  • pinch salt
  • 50
    g
    butter
  • 2
    egg yolks, lightly whisked
  • little iced water, if necessary
  • FILLING
  • 1
    kg
    cooking apples, cored, peeled and cut into pieces
  • 150
    ml
    semi-sweet wine or port
  • 50
    g
    butter
  • 50
    g
    sugar
  • 20
    ml
    each cornflour and water
  • 2
    red skinned apples, cored and thinly sliced
  • 100
    g
    marzipan
  • sugar for sprinkling on top
 

Method

 
Preheat the oven to 190 ºC (375 ºF). Blend the cake flour, castor sugar and salt together. Rub in the butter and add the egg yolks and just enough iced water to make a dough that is easy to roll out. Mix well, cover with plastic wrap and chill for at least 30 minutes. Line the base and sides of a 22 cm pie dish with the pastry. Prick the bottom of the crust. Place the cooking apples, white wine, butter and sugar in a saucepan and simmer until most of the liquid has evaporated. Purée the mixture, return to the saucepan and thicken with the cornflour which has been blended with the water. Cool slightly and turn the mixture into the prepared pie crust. Spread the filling evenly and arrange the apple slices on top. Roll the marzipan into little balls, flatten slightly with a fork and arrange on top of the apple slices. Sprinkle the tart with a little sugar and bake for 25-30 minutes or until the crust is baked through. Remove from the oven and cool slightly before serving. Makes a medium-sized tart.
 

Read more on: bake  |  fruit
 

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