Apple Pie

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Apple Pie
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Apple Pie

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Media
Rations

8

rations
Preparation time

40

minutes
Cooking time

37

minutes
Calories

528

kcal/ration
Cooling time

30

minutes
Total time

1

hour 

47

minutes

This recipe is a timeless classic that has delighted palates of all ages over the years. Apple pie is a dessert that has transcended borders, being known and loved in many parts of the world, each region contributing its distinctive touch.

The combination of the crunchy dough, the sweetness of the apples and the touch of apricot, make this pie an irresistible and comforting dessert. It is the perfect accompaniment to an afternoon tea or coffee, and is a wonderful choice to close a special dinner. In addition, the aroma it gives off while cooking will fill your home with a cozy and delicious perfume, making the wait almost as pleasant as tasting it.

Ah, and don't forget your favorite playlist in the background, it will create the perfect harmony for cooking with pleasure. Let's get to work, it's time to cook something incredibly delicious!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Ingredients for the dough:

  • 200 gr butter at room temperature

  • 100 gr sugar

  • 2 egg yolks M

  • 100 gr mistela

  • 500 gr all-purpose wheat flour

  • 10 gr all-purpose wheat flour

  • 5 gr Royal baking powder

  • Baking paper

  • Low 28 cm diameter removable tartlet pan

  • Ingredients for the pastry cream:

  • 50 gr sugar

  • 250 gr lactose-free semi-skimmed milk

  • 20 gr cornstarch

  • 2 eggs M

  • 1 teaspoon vanilla essence

  • Ingredients for toppings:

  • 2 Golden apples

  • 5 cherries in syrup

  • 50 gr apricot jam

  • 10 gr water

Pasos

  • Mass:
  • In a bowl, mix the butter until a creamy texture is obtained.
  • Add the egg yolks and mix well.
  • Add the sugar and the mistela, mixing all the ingredients together.
  • Stir in the flour and baking powder, kneading until a compact dough is obtained.
  • Refrigerate the dough for 10 minutes.
  • Preheat the oven to 180 °C with fan and heat up and down.
  • Spread the dough on a floured baking paper and form a circle.
  • Place the springform pan on a flat surface and turn the paper over to transfer the dough into the pan.
  • Fit the dough into the mold and trim excess dough from the edges.
  • Prick the dough with a fork and bake for 10 minutes, or until the edges are golden brown.
  • Pastry cream:
  • Let the dough cool to room temperature.
  • Reduce the oven temperature to 150 °C.
  • In a bowl, dissolve the cornstarch in 3 tablespoons of milk.
  • In a saucepan over high heat, mix all the custard ingredients and stir until thickened.
  • Increase the oven temperature to 180 °C with fan and broiler.
  • Pour the pastry cream over the cooked dough base and spread it evenly with a spoon.
  • Cut the apples into thin slices and place them in a circle on top of the pastry cream.
  • Bake the tart for approximately 15 minutes, or until the apples are golden brown. If you see the edges darken too quickly, take it out of the oven first.
  • Let the cake rest out of the oven for 15 minutes.
  • Mix the marmalade with the water and brush the apples and the edges of the tart. Garnish with cherries.
  • Refrigerate the cake until ready to serve.

Videoreceta

Notas

  • The mistela adds a sweet and alcoholic touch to the dessert. If you prefer not to use alcohol, apple juice can be substituted.
  • The dough needs to chill for at least 30 minutes in the refrigerator to make it easy to work with. In addition, it can be kept refrigerated for up to 3 days, which allows us to prepare it in advance in case of need.
    • >
  • When baking the base, it is a good idea to use weight in the center to prevent the dough from puffing up, such as dry beans.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 162g
  • Total number of serves: 8
  • Calories: 528kcal
  • Fat: 29.7g
  • Saturated Fat: 18.6g
  • Cholesterol: 186mg
  • Sodium: 331mg
  • Potassium: 112mg
  • Carbohydrates: 61.2g
  • Fiber: 1.8g
  • Sugar: 29.5g
  • Protein: 7.5g
  • Vitamin A: 1000IU
  • Vitamin C: 2.9mg
  • Calcium: 56mg
  • Iron: 2.3mg
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Key points of the recipe

  1. Handling the dough: Make sure the butter is at room temperature to obtain a creamy texture when mixing. Refrigerate the dough for at least 30 minutes before rolling it out to make it easier to handle and prevent it from shrinking during baking.
  2. Baking the base: Use weights such as dry beans on top of the dough when baking to prevent it from puffing up. Keep an eye on the color of the edges to avoid browning too quickly and adjust the baking time if necessary.
  3. Final assembly and finishing: Cut the apples into thin slices for even cooking and elegant presentation. Once the cake is baked, brush with the mixture of jam and water to give shine and flavor to the apples and edges of the cake.

Pairing with wine

This delicious apple pie has a light sweetness and a rich texture, the result of ingredients such as apple, apricot jam and mistela in the dough. To complement this recipe, I would recommend a sweet white wine such as Sauternes. This French wine is known for its sweetness and fruity notes that can complement well the flavor of apple and apricot jam.

We can also opt for a sweet sparkling wine, such as the Italian Moscato d’Asti. It has an excellent balance between sweetness and acidity, and its bubbles can help cleanse the palate, making it ideal to accompany our cake.

It is important to avoid wines with high acidity or dry red wines, as their bitterness could conflict with the sweetness of the dessert and not allow a good pairing.

Beer pairing

For the apple pie dessert, I would recommend a beer that is sweet, light and refreshing. In this case, a Lambic Fruit Beer would be a good choice. This type of beer is naturally fermented with fruits such as cherries, raspberries or peaches, providing that sweet and fruity touch that would perfectly complement the apples and the mistela of the cake. In addition, its low alcohol content does not tarnish the flavor of the dessert and its effervescence adds an interesting contrast to the palate without detracting from the flavor of the apple pie.

However, the pairing is always personal and, on many occasions, desserts are best enjoyed with coffee or tea. During the meal, if a very strong or bitter beer, such as an IPA, has been drunk, the flavors are likely to intermingle and the delicate, sweet taste of the cake may be lost.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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