アップルパイ | Dans la lune

January 15, 2021

Crispy Apple Pie with Filo Pastry

Crispy Apple Pie with Filo Pastry - Tourtière aux Pommes à la pâte filo

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Serving Size

25cm round cake

Prep Time

40 minutes

Cook Time

20 minutes

Total Time

1 hour

Crispy Apple Pie with Filo Pastry - Tourtière aux Pommes à la pâte filo

Ingredients

For the filling

15g unsalted butter
2 apples (about 250g) - cut into small pieces
1 tbsp sugar

For the butter mix

75g unsalted butter
50g sugar
1 tbsp maple syrup
a dash of cinnamon powder
6 sheets filo pastry

Instructions

1. In a frying-pan, add the butter and cook over medium heat. Add the apples, cook for a few minutes then add sugar. Cook until the apple is lightly wilted. Transfer to a plate to let it cool down. Once it has cooled, sprinkle cinnamon powder (optional) and mix. Set aside.
2. In a heat-safe bowl, add butter and microwave it for about 1 minute at 600w. In the melted butter add sugar and maple syrup. Mix until well combined. Set it aside.
3. Prepare the mold
Place parchment paper on the mold and set it aside.
4. Put one sheet of Filo on your work surface and brush it with the butter mix from #2. Then place it in the mold. Repeat with 2 more sheets.
5. After 3 sheets are in, add half of the apple filling. Brush a 4th sheet and place in on top, over the apple filling. Then add the remaining apple filling.
6. Brush a 5th sheet and place it on top. Fold the edges over the center. Fill the gap in the center with more brushed sheets.
7. Sprinkle the remaining butter mix and some sugar if you like.
8. Bake 15 to 20 minutes at 190℃. Transfer to a wire rack.
Enjoy!

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October 11, 2020

Dutch Apple Pie Appeltaart à la Winkel 43　ダッチアップルパイ

Dutch Apple Pie Appeltaart à la Winkel 43

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Serving Size

dia 18cm x h 5cm circle ring

Prep Time

1 hour

Cook Time

45 hours

Total Time

46 hours

Dutch Apple Pie Appeltaart à la Winkel 43

Ingredients

For the dough

- 180g cake flour or plain flour
- 130g unsalted butter
- 30g almond powder
- 100g white sugar
- 1 egg yolk
- a dash of salt

For the filling

- I used 3 apples here, about 550g - cut into big pieces
- 2.5~3 tbsp brown sugar
- 1 loaf of shokupan white bread (~70g) - cut into small cubes
- 1/2~1 tsp cinnamon powder
- 1 tbsp almond powder

Instructions

1. Make the tart crust
Add plain flour, sugar, almond powder and salt into your food processor. Pulse several times to mix, then add butter and pulse until the mixture comes together. Add egg yolk and pulse again for a few seconds. Do not overmix after adding the egg yolk.
2. Transfer into a bowl and finish mixing with a spatula. Pull a sheet of saran wrap on your working surface. Transfer the dough and cover it from all sides with the wrap. Chill in the fridge until firm.
3. Take the dough out from the fridge and cut it in 2 halves. Take one of them and put the other back in the fridge for now. Place the dough on a saran wrap and cover it with a second one. Using a rolling pin, roll it out to a 3 to 4mm thickness.
4. Cut it out with a 18cm diameter ring, remove any excess dough around. Remove the ring and cover with a saran wrap. Put both aside in the fridge : circle and excess.
5. Butter the ring and set aside. Take out the second dough half from the fridge and cover it with saran wrap. Roll it out to 3 to 4mm thickness, then cut it with the same 18cm diameter ring. Remove the excess dough. Let the circle set in the fridge as is.
6. Put together all the excess dough and roll it out into a rectangle. We will use it to cover the sides of the mold. Before you cut it, first put it in the fridge until lightly firm : if it's too hard it will break easily. Cut a band that fits the ring's height. Repeat until you cover all sides. When it becomes too soft, put it back in the fridge/freezer for a couple of minutes.
7. Smoothen the junction with a finger wrapped in film, and then chill until firm.
8. Meanwhile let's make the filling :
In a frying-pan, add apple and brown sugar (no oil). Cook for 2 to 3 minutes over medium heat. I prefer not cooking them too much :)
9. Transfer the filling into a bowl and let it cool to room temperature. Once cooled, add almond powder, cinnamon powder, white bread (30g) and mix well. Set aside.
10. Now take the dough base (from #5) out of the fridge and cut off any excess over the ring top. Prick holes with a fork. Place the rest of the bread (40g) on the bottom of the pie. Add the apple filling over the bread.
11. Cover with the other dough circle from #4. Bake 50 minutes at 180℃.
12. Remove from the oven and let it cool down on the baking tray, until it cooled.
13. Once it has cooled, transfer on a wire rack. Remove the ring.
14. Ready to serve! I love adding a scoop of ice cream or simply whipped cream on each slice :-)

© 2021 Copyright Dans la lune

June 2, 2018

Japanese style Apple Pie

Japanese style Apple Pie

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Serving Size

about 25cm circle pie

Prep Time

2 hours

Cook Time

45 minutes

Total Time

2 hours, 45 minutes

Japanese style Apple Pie

Ingredients

For the puff pastry

200g all purpose flour (T55)
50g water
40g vodka
20g unsalted butter - soft/room temperature
1/4 tsp fine salt

For the butter layer

120g cold unsalted butter - cut into slices

For the filling

3 to 4 apples - cut into small cubes (or 3 apples and 1 pear)
10g salted butter
50g sugar
1 tsp maple syrup - optional
1 egg - beaten
40g simple cookies like rich tea cookie - crumbled
or white sandwich bread - thinly sliced
2 to 3 tbsp apricot jam

Instructions

1. *Make the puff pastry* Fit your food processor with the dough blade, add all the puff pastry ingredients and process until the flour clumps together in large pieces and comes together.
2. Roll out the dough on a floured surface with a floured rolling pin. Make it into a rectangle shape and sprinkle cold unsalted butter (120g) onto the dough (see photo).
3. With the short border of the rectangle closest you, fold the dough into thirds: top and bottom edges to be folded in (see photo). The butter should be enclosed in the dough. Rotate 90 degrees, and roll it out again into a big rectangle with the rolling pin. Fold it again.
4. Wrap the dough in plastic and chill for about 30 minutes or until firm.
5. Repeat steps #3 and #4 twice more. The dough should be smooth by now. Chill it in plastic again for 30 min.
6. *Make the filling* In a frying-pan, melt butter. Add sugar and apple cubes. Cook them on medium-low heat for about 15 to 20 minutes or until wilted. Remove from the heat and let it cool to room temperature. Set aside.
7. *Assemble the cake* Divide the pastry dough in 2 parts, 1/3 and 2/3. Roll out the 2/3rd piece at once and cut into about 25cm circle. Place it on a baking sheet and prick the bottom of the pastry thoroughly with a fork.
8. Roll out the other remaining pastry and cut into strips. Brush the edges of the 25cm circle pastry with water (or beaten egg). Put the pastry strip all around the bottom of the cake to make the border.
9. Then spread the crumbled cookies evenly and spread the apple filling from #6 over the cookies.
10. Make a lattice with the remaining pastry strips over the cake and press gently down to seal well at each strip end. Pre-heat the oven to 200℃.
11. Brush the top of the cake with beaten egg.
12. Bake for 20min. Then lower the heat to 180℃ and bake for another 20min or until nicely browned on top and bottom.
13. Remove the cake from the oven and glaze with apricot jam.
Note : You can bake the remaining pastry into a mini-pie too.

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