Recipes

APPLE PIE
Serves 6/8
To make the base:
Mix the fl our sieved with the salt, add the
softened butter, sugar, baking powder and
next the water, then bring together into a fi rm
dough. Leave to rest in the refrigerator for 30
minutes.
To make the custard:
Heat the milk with the vanilla essence and then
remove from the heat. In another bowl, beat
the sugar, egg, fl our and corn fl our together.
Add this mixture to the milk, stirring constantly
on the heat to obtain a creamy custard. Once
cooked, add rum to taste.
Line the pie dish with baking paper. Roll out
the pastry to cover the bottom and edges.
Spread the custard prepared earlier over the
pastry.
Cut the apples into segments (about ½ cm
thick).
Arrange the slices of apple so that they are
slightly overlapping, covering all the pastry.
Once cooked, let the cake cool and then glaze
it with the gelatin for desserts.
Select “PIE” from the “RECIPES” menu, then
the “APPLE PIE” recipe and confi rm.
Notes:
__________________________________________
Preparation: 50 min
Cooking time*: 75-90 min
Recommended equipment:
shallow metal pie dish
(diameter approx. 28 cm)
Tips and variations:
• Crumble some biscuits on top of
the pastry before pouring the
custard on top: this will ensure
the pastry stays crisp, not soggy.
• Before baking, give the apples
a light dusting of powdered
cinnamon.
11
PIE
4 apples
250 g of plain fl our
50 g of butter
1 pinch of salt
80 ml of cold water
10 g of baking powder
100 g of sugar
For the custard:
500 ml of milk
2 eggs
10g of corn fl our
50 g of sugar
40 ml of rum
(optional)
1 tspn. of vanilla
essence
10 g of plain fl our
gelatin for desserts
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)