Apple Pie
8 servings
60 minutes
This pie is dominated by the all-important combination of apples and cinnamon. Vanilla paste adds softness. Another pie from a Greek restaurant - this time from The Greeks.
1
Take 375 grams of room temperature butter and place it in the mixer bowl.
- Butter: 425 g
2
Combine with powdered sugar.
- Icing sugar: 300 g
3
Whip until fluffy, add eggs, 30 grams of yolk, and mix until smooth. Add sifted flour, baking powder, and salt. Mix until smooth.
- Chicken egg: 165 g
- Egg yolk: 110 g
- Wheat flour: 390 g
- Baking powder (raising agent): 8 g
- Salt: 8 g
4
Prepare custard: combine 300 ml of milk with vanilla paste in a saucepan. Mix 40 grams of yolks with 50 grams of sugar and 30 grams of cornstarch using a whisk. Pour part of the milk onto the yolks, mix, and cook. Cool the cream.
- Milk: 400 ml
- Vanilla bean paste: 2 g
- Egg yolk: 110 g
- Sugar: 150 g
- Cornstarch: 50 g
5
Prepare the apple filling. Peel and dice the apples. In a saucepan, place the apples, cinnamon, 100 grams of sugar, 50 grams of butter, and 20 grams of corn starch and simmer until the apples are slightly crispy; let cool.
- Apple: 1 g
- Ground cinnamon: 1 g
- Sugar: 150 g
- Butter: 425 g
- Cornstarch: 50 g
6
Transfer the dough to a piping bag with a nozzle. Grease the metal ring with butter. Pipe the dough.
7
Lay the bottom layer of dough in a spiral, and make edges on top.
8
Spread the custard, then add the apple filling, and top with the last layer of dough in a spiral.
9
Brush with a mixture of yolk and milk, draw a pattern, and place in an oven preheated to 170 degrees for 45 minutes. Let the pie cool.
- Egg yolk: 110 g
- Milk: 400 ml
10
Cut the pie into 12 pieces, top with Greek yogurt, honey, walnuts, mint, and dried rose.
