Ingredients
500 grams of diced apples
2 tablespoons of brown sugar
1 teaspoon of powdered cinnamon
½ teaspoon of nutmeg
Grated peel of 1 lemon
250 grams of breeze paste
250 puff pastry
1 beaten egg
Confectioner’s sugar
Preparation
- The combination of the breeze paste under the filling make this apple pie an elegant dessert that can be served accompanied by Parmesan slices (or any other cheese).
- Mix the apples with the brown sugar, the cinnamon, the nutmeg and the grated lemon peels in a bowl.
- Over a floured surface, cut a piece of the dough and one of the puff pastry, to place them in a circular 25 cm baking tray. Slightly butter the baking tray and put the dough on the bottom. Add in the apple filling and crown the pie with the rest of the puff pastry. With a sharp small knife, cut star shapes out of the leftover dough and decorate it over the top. Slightly lift the edges to stick it together well and make two small incisions on the top so that the vapor can be released.
- Garnish the top of the pie with the whipped egg and sprinkle glazing sugar on the top.
- Bake at a high temperature (230 degrees) for around 10 minutes and then reduce the temperature to 180 degrees and leave the pie in the oven for half an hour more until the top becomes golden.
Serves 6.
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