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Breton Apple Pie
Author/Submitted by:
Servings: 2
Categories:
Desserts
/
Pies & Pastries
Ingredients:
nick malgieri 1
cup
unsalted butter 1
cup
sugar 1
tablespoon
dark rum 1
teaspoon
vanilla 4
large
egg yolks 2 3/4
cups
unbleached all-purpose,
flour
apple filling (recipe,
follows)
egg wash of 1 egg beaten 1
dash
salt
Directions:
Butter 10- or 9-inch springform pan. Line bottom with parchment or wax
paper cut to fit. Cream butter until light. Slowly add sugar, beating
until mixture lightens. Beat in rum and vanilla. Add egg yolks, 1 at time,
beating until mixture is very smooth and light. Beat in flour until
absorbed, without overmixing. Place 1/2 dough in pan and press with
fingertips evenly over bottom of pan and out 1 inch up sides. Spread Apple
Filling over dough. Flour remaining dough and press into 10- or 9-inch
disk on cardboard or tart pan bottom. Slide dough over filling and press
into place, making sure sides are straight and even. Brush top with egg
wash. Trace lattice pattern on top with fork tines. Bake at 350 degrees
40 to 45 minutes, until deep golden and slightly risen. Cool briefly in
pan, then unmold onto rack to cool. Makes about 8 servings. Like the
classic gateau Breton which uses a cross between a pound cake and a pastry
dough-this dessert lightens a rich dough with a cooked apple filling. Try
substituting pears or a compote of slightly underripe peaches or apricots
for the apples. Apple Filling 2 pounds Golden Delicious apples 1/2 cup
sugar 3 tablespoons butter 2 tablespoons lemon juice 2 tablespoons dark
rum Peel, core and slice apples into large saucepan. Add sugar, butter,
lemon juice and rum. Cook, covered, until apples exude juices. Remove
cover. Reduce heat and cook until juices evaporate. Cool before using.
Note: To freeze, chill cake. Wash pan and line with plastic wrap. Ease
cake into pan, right side up. Double wrap with plastic wrap. Label and
freeze.
By KKBG35A RUTH BURKHAR
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