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Apple pie with frangipane



Apple pie recipe for 2 medium sized apple pies


The dough

140 grams

flour

60 grams

sugar

30 grams

almond powder

2 grams

salt

1

egg

80 grams

butter


Knead all the ingredients into a nice dough. Then cover it and let it rest for 30 minutes in your fridge. After flour your worktop and roll out the dough till it’s around 3 millimeters thin. Then place the dough in a perforated baking ring (16 cm wide and 3.5 cm high) and press the dough to the sides so everything is well covered. Now use the back of a knife to clean the sides and repeat this process with the leftover dough so you end up with two tart rings. After let them set in your fridge for at least 30 minutes.




For the frangipane

100 grams

almond powder

100 grams

sugar

30 grams

flour

2

eggs

40 grams

butter

1

lemon

1

vanilla pod


Mix the almond powder with the sugar, the flour, the eggs and the butter. Then cut a vanilla pod in half and scrape out the seeds. Add it to the bowl and also add the zest form the lemon (keep the peeled lemon for later. Now mix it with a hand mixer or stand mixer till it’s a smooth mixture. After that transfer it into a piping bag that’s fitted with a round nozzle and set it aside for later.








How to finish the apple pie


The covered tart rings


The frangipane

4

apples (Jonagold)


The peeled lemon

Take the tart rings and divide the frangipane on both rings. I pipe it in a swirl on top and when necessary spread it with a small pallet knife. Then cut the peeled lemon in half and mix the juice with half a liter of water. After cut the apples in 4 and slice them in thin even slices on a mandolin. Do this above the lemon water to prevent to from chancing color. Once all the apples have been cut directly take the apples out of the water and let them dry for 2 minutes on an oven rack or a colander. Once that’s done start laying the apple slices from the side to the middle. Make sure they overlap evenly to create a beautiful pattern. For the middle you can roll an apple slice into a rose and place it in the middle. Then bake it at 170 degrees Celsius for around 40 to 50 minutes till golden brown. Turn it after 20 minutes to created an even golden color. After that take it out of the oven and directly glaze it with a sugar syrup or melted apple jam. Then let it cool down for 30 minutes before serving it! Bon appetite!

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