Apple Pie

A classical dessert consists of a sable base/pastry to line the tart, filled with a mixture of diced apples laced with cinnamon and sultanas. In this recipe I have added a bit of lime zest for the freshness, almond meal to bind them all together. I have used "Pink lady' variety of apples as they are crisp and perfect for baking.

You could cover the pie completely with the pastry or have a lattice design which I have used.

Ingredients

For the sable

Plain flour 500gm

Chilled butter diced 350gm

Confectioners sugar(Icing sugar) 188gm

Almond meal 64gm

Whole eggs 100gm

For the filling

Lime zest 1/2

Raw sugar 30gm

Pink lady apples 3 units (Peeled, cored and diced)

Almond meal 50gm

Sultanas 60gm

Cinnamon powder 1 pinch

Egg wash

Whole egg 1

Milk 10ml

Salt 1 pinch

Method:

1. Weigh up the ingredients, dice the butter and place it in the refrigerator until use.

2. In a mixing bowl sieve the dry ingredients and combine them together.

3. Combine the dry ingredients, chilled butter and start mixing with a paddle attachment on a low speed. You are looking at obtaining a coarse sandy texture with the dry ingredients. If the butter is not chilled, it will start to form a lump and will not incorporate evenly.

4. Once you have achieved a sandy texture, gradually add the eggs and continue mixing till it all comes together. Do not over mix it.

5. Transfer the mix to a table top and combine them together with the help of your hands.

Cling wrap and rest for 4-6 hours preferably overnight.

6. The next day, use a suitable tart ring, brush the sides of the ring with butter.

7. Roll and line the tart ring with the sable, the best way to roll it is between two sheets of parchment paper. Rest the dough in between if you feel that the dough is getting too soft.

8. Once the tart is lined, roll out extra sable for the lattice or covering. Place it in the refrigerator along with the lined tart ring.

9. Preheat the oven to 170 degrees centigrade.

10. Combine the diced apples, lime zest, sugar, sultanas,cinnamon and almond meal in a separate bowl.

11. Fill the lined tart with the apple mix and gently press it with the help of your hands. You don't want to damage the sable lined at the bottom of the tart. I also shaved thin slices of butter and added them on the top, you can randomly add a few pieces of small dices of butter too.

12. Using the other rolled sable dough, you can cut out strips for the lattice or cover the entire pie with the rolled sable. The lattice looks pretty and also does not give too much sable when you eat.

Its very important to ensure that the sides are sealed evenly from all sides.

13. Once lined, rest it in the refrigerator for 15-20 minutes.

14. Combine the ingredients for the egg wash and strain it. Brush the lattice or top covering.

If you are covering the entire pie with sable, you would need to make a small cut/hole to help the steam escape. This will prevent a bulge that might happen when the pastry/sable is baking.

15. Rest it for 10-15 minutes before baking.

16. Bake it for 25- 30 minutes depending on the size of the tart you are baking.

17. Once baked allow to cool, dust with confectioners sugar and serve warm with either chantilly cream or vanilla ice cream.

Enjoy 😋

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