Thursday, 13 August 2009
Now apples are plentiful is the time to make apple pies and tarts. this one is different as it is open face and has a custart filling with the apples. No need to serve with cream - just as it is - at room temperature. -----Pastry----- 1 1/3 Cups Flour 1 Pinch Salt 7 Tablespoons Butter -- cut in small pieces 2 Tablespoons Sugar 1 Egg Yolk 3 Tablespoons Ice Water -- (approximately) -----Filling----- 2 Pounds Apples 3 Tablespoons Lemon Juice 3 Eggs 1/2 Cup Sugar 1/2 Cup Whipping Cream 1/2 Teaspoon Vanilla To make pastry: Sift flour and salt into large bowl. Cut in butter until mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make a dough. Press into a ball and wrap in plastic. Refrigerate 30 minutes. On a floured surface, roll out dough to fit a 9-inch pan, including sides. Place dough in pan without stretching. Pierce bottom with fork. Preheat oven to 400. To make filling: Core and slice apples. Sprinkle with lemon juice. Arrange apples in pastry shell. In a medium bowl, beat eggs and sugar until pale and creamy. Add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes, then reduce heat to 350 and bake 25 minutes longer or until custard filling is firm.