Vanilla and Sultanas Apple pie

Apple pie

apple pie manon lagreve

    apple pie manon lagreve    

Apple pie. Such a simple thing, but so many different ways to make it delicious. Since it is October and we are starting to see some delicious apples in the shop, it is the perfect time to enjoy their sweetness and make some pies.

 

This recipe has no added sugars, as I use vanilla paste and sultanas to enhance the sweetness of the apples (did you know that vanilla – just like salt in baking, or coffee – is a taste enhancer). You see a lot of recipes with cinnamon, but I promise, try with vanilla!

 

This recipe is highly inspired from one of my favourite Italian restaurant in London, Il Bordello. Whenever I go, if I can’t face a dessert (after a starter and a pasta dish) then I take their apple pie to take away. I have tried to make it many times, and I feel like, finally, I am getting there! Their secret is probably to use only vanilla instead of the classic cinnamon, and oh dear, it changes everything.

      apple pie manon lagreve    

Quantity: For a 6 inches tart tin Utensils: a pie tin, a mixing bowl, vegetable peeler, a medium sauce pan

Difficulty

Ingredients

Pastry (Recipe in Video Here)

  • 150g of plain flour
  • 125g of salted butter at room temperature
  • 1 egg
  • 3 tbsp of cold water

Apple filling

  • 6 Braeburn apples
  • 50g of raisins or sultanas
  • 2 tbsp of vanilla paste
  • 1 tbsp of butter

Method

1* Make the Pastry: In a bowl, mix together the butter and flour with your hands. Add the egg and continue mixing with your hands.

2* Take the mix out of the bowl on a clean working top, and make a wheel. Add the water and finish to mix until it forms a nice ball. Keep in the fridge for 15 min before using.

3* Prepare the filling: Peel and dice the apples into cubes. Melt the butter in a saucepan, and add the apples and the sultanas. Cook for a good 10min until the apples have softened. Finish the filling by adding the vanilla and mix well. Leave to cool completely ( this will avoid for the pastry to melt)

4* Make the pie: Cut the pastry ball in half, and roll a circle, 3mm thick. Place the pastry inside your tin, and make some little holes using a fork. Spread the mix on top. If doing the latice, roll out the rest of the pastry and cut thin lines of pastries to place on top to create the design wanted. I have used some cookie cutters to make the flowery designs on top.

5* Bake the pie for 30/40min at 180 C fan. Cover the tart half way through for it not to burn.

Et voilà!    

 

easy baking manon lagreve

    manon lagreve    

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