Name: Extra-special apple pie
Yield: 0 serving
Cuisine: Bake
Ingredients: 100.00 g flour cake; 15.00 ml castor sugar; salt pinch; 50.00 g butter; 2.00 eggs yolks only, lightly whisked; water ice cold; 1.00 kg apples cored, peeled and chopped; 150.00 ml port; 50.00 g butter; 50.00 g sugar; 20.00 ml cornflour slurry; 2.00 apples red, cored, thinly sliced; 100.00 g marzipan; sugar

Recipe Disclaimer

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Ingredients (14)

CRUST

100.00 g	flour — cake
15.00 ml	castor sugar
	salt — pinch
50.00 g	butter
2.00	eggs — yolks only, lightly whisked
	water — ice cold

FILLING

1.00 kg	apples — cored, peeled and chopped
150.00 ml	port
50.00 g	butter
50.00 g	sugar
20.00 ml	cornflour — slurry
2.00	apples — red, cored, thinly sliced
100.00 g	marzipan
	sugar

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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.