Apple Pie
American-style apple pie with a quick puff pastry encasing a cinnamon- and rum-flavored sautéed apple filling.
Ingredients
cake flour (chilled)
75 g
bread flour (chilled)
75 g
salt
1 pinch
butter (chilled, cut into 2cm cubes)
110 g
cold water (chilled)
75 ml
egg (for brushing)
to taste
apples
2 (approx 400 g)
butter (for apple filling)
20 g
white sugar (for apple filling)
50 g
rum
20 ml
cinnamon powder
1/4 tsp
pastry crumbs or breadcrumbs
40 g
apricot jam (for glaze)
2 tbsp
water (for glaze)
15 ml
Instructions
1
Make Quick Flaky Pie Dough
Mix the chilled flours and salt, then add the butter cubes. Cut and mix with a pastry blender, form a well in the center and pour in the cold water, mix into a dough. Fold and press repeatedly until the desired consistency, then chill for 30 minutes.
2
Make Apple Filling
Peel and slice the apples into thick pieces. Melt the butter in a pan until browned, add the apples and sugar, stir-fry over high heat until the moisture evaporates and the apples turn brown. Mix in the rum, cinnamon powder, and pastry crumbs, then set aside to cool.
3
Fold the Pie Dough
Take out the dough, roll it out, fold it into thirds, rotate 90 degrees, roll out again and fold. Chill for 10 minutes, then roll into a 3mm thick square.
4
Assemble and Bake
Cut the pie dough to fit the mold, line the bottom of the mold, and fill with the apple filling. Cut the remaining dough into strips and weave a lattice on top. Line the edges with strips of dough, brush with egg wash. Bake at 220°C for 15 minutes, then reduce to 180°C and bake for 20 more minutes.
5
Apply Glaze
Heat the apricot jam with water until melted, then brush onto the surface of the pie while warm.
