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Open Apple pie & cream

Open Apple pie & cream

Preparation : 20 min Resting : 20 min
Cooking : 20 min Equipment :
Difficulty :
Rating :
 2 rates
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Serves 6 :
225 g plain flour
110 g butter
70 ml cold water
pinch of salt
750 g cooking apples
125 g soft brown or castor sugar
1 level tsp cinnamon
500 ml whipping cream
1Preheat the oven to 180°.
2Cut fat into cubes and add to Patissier bowl with flour and salt. Process for about one minute or until the pastry forms a ball, As soon as the ball is formed switch off machine to prevent air being knocked out of the mix. Refrigerate for about 20 minutes before rolling.
3Slice into midi bowl with 4mm disc. Peel and core apples, stand in cold water with lemon juice added to stop browning.
4Roll the pastry and cover the bottom of a 20 cm tart tin. Arrange the apples on top of the pastry and sprinkle with cinnamon & sugar.
5Cook at for 20-25 min.
6Serve with cream, whipped in the Patissier, with the whisk attachment.
Chef’s tip

For a closed pie: Preheat the oven to 180°. Cut pastry into two pieces, making one third and two thirds. Roll out the larger piece until slightly larger than an 18 cm pie dish. Line the pie dish with the pastry. Layer the apples sprinkled with sugar and cinnamon, on top of the pastry. Roll out leftover pastry to size of dish and place on top of apples. Trim edges of the tin. Pierce top several times with a fork. Place in oven and bake for 20 min. Turn oven down to 160°and bake for a further 30 min.


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Steve Punter

You also need to add the water in step 2.