Florentinian Apple Pie Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
short-crust
300 gram: flour,
200 gram: butter, cold
100 gram: sugar,
1: egg, or 2 egg yolk
1 pinch: salt,
2 tbsp: rum, or sour cream
1 tbsp: apricot jam,
apple filling
1 kilo: apples, peeled,quartered
60 gram: sugar,
3 tbsp: lemon juice,
florentinian coating
50 gram: butter,
g sugar,
1 tbsp: honey,
3 tbsp: milk,
100 gram: almond leaves,
short crust
Directions:
Spread flour on a pastry board, scatter butter in pieces on top of flour,
mix in sugar. Using a knife hack butter into the flour. Add egg yolks or whole
egg, salt, rum or sour cream and mix in a bit using a fork. Quickly knead
mixture to a dough with cold hands. Let dough rest in the fridge for
approximately 1 hour.
MMMMM-----------------------------apple filling-----------------------------
Poach apples with sugar and lemon juice until semi-soft. Let it cool down.
MMMMM----------------------------florentinian coating-----------------------
For the florentinian coating heat up butter, sugar, honey and milk, boil
down for 5 minutes until thick and yellow. Mix in almond leaves and let cool
down only a bit.
MMMMM------------------------------apple pie--------------------------------
Pre-heat oven to 200
C.
Butter spring form (26 cm diameter) with butter paper. Roll out a good half
of the short crust on a floured pastry board, put into form, push up the
fringes. Push folded baking paper against the fringe, prick base several
times. Pre-bake 10 - 15 minutes until golden. Remove baking paper.
Spread apricot jam over pre-baked base. Pour apple filling on top of it.
Roll out remaining dough thinly, cut out a circle the size of the spring form
and cover filling with it. Make a roll of the remainders of the dough, place
around the fringe and press against. Spread florentinian coating on it.
Bake golden in another 30 minutes. Let pie steam off for 20 minutes, take out
off the form and let it cool down on a grid.
Source from luhu.jp
mix in sugar. Using a knife hack butter into the flour. Add egg yolks or whole
egg, salt, rum or sour cream and mix in a bit using a fork. Quickly knead
mixture to a dough with cold hands. Let dough rest in the fridge for
approximately 1 hour.
MMMMM-----------------------------apple filling-----------------------------
Poach apples with sugar and lemon juice until semi-soft. Let it cool down.
MMMMM----------------------------florentinian coating-----------------------
For the florentinian coating heat up butter, sugar, honey and milk, boil
down for 5 minutes until thick and yellow. Mix in almond leaves and let cool
down only a bit.
MMMMM------------------------------apple pie--------------------------------
Pre-heat oven to 200
C.
Butter spring form (26 cm diameter) with butter paper. Roll out a good half
of the short crust on a floured pastry board, put into form, push up the
fringes. Push folded baking paper against the fringe, prick base several
times. Pre-bake 10 - 15 minutes until golden. Remove baking paper.
Spread apricot jam over pre-baked base. Pour apple filling on top of it.
Roll out remaining dough thinly, cut out a circle the size of the spring form
and cover filling with it. Make a roll of the remainders of the dough, place
around the fringe and press against. Spread florentinian coating on it.
Bake golden in another 30 minutes. Let pie steam off for 20 minutes, take out
off the form and let it cool down on a grid.
Source from luhu.jp