We’re now at this ‘fantastic’ part of autumn when you don’t get much sun. And last few days there was literally NO sun in Moscow. I should say, it wouldn’t have bothered me a year ago for sure, but now I’m taking all the food pictures it turns out to be quite a problem. The most important thing you get from all these amazing food photographers is that you ‘must always take pictures of food in daylight’. Daylight. Hmmm. Light. What if we don’t have any light? What if it’s gloomy and dark all day long and your perfect burgers just sit there dreaming of being photographed and all they get instead is just being eaten by your friends (who, by the way, you also couldn’t take pictures of because it was too dark)? Well, okay, I should probably get a hot-shoe, but as per now, I feel like one of those penguins in Antarctica who live without sunlight for several months (but I of course do realize that these penguins have quite a more serious problem than I do, sorry penguins).
Anyway. Today the sun has finally broken through the clouds. Yay! And I made a perfect apple pie (which is definitely not that much of an event, but still, you know) and was finally able to take some pictures.
You should really try this one – the filling comes out incredibly rich, soft and just melts in your mouth, while the pastry is super crunchy. And if you put some ice-cream on top…you will just never even think of any other dessert.NB: There might seem to be quite a lot of the ingredients in this recipe, but it’s basically apples, walnuts, flour, sugar, butter and eggs in different proportions – so just make sure you have these and you are ready to cook!
For the pastry you will need:
- 150 g cold butter, cut into cubes
- 250 g all-purpose flour
- 1 egg, slightly beaten with 1 tbsp of cold water
- 2 tbsp brown sugar
- 3 tbsp white sugar
- a pinch of salt
- 1 teaspoon lemon zest
- + 1 slightly beaten egg-yolk for egging
For the streusel you will need:
- 25 g butter
- 2 tbsp sugar
- a pinch of salt
- 50 g flour
- 1/4 teaspoon baking soda
For the filling you will need:
- 3 apples, peeled, cored and sliced
- 100 g walnuts, cut in small pieces
- 2 tbsp lemon juice
- 25 g butter
- 3 tbsp sugar (brown or white)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the sauce you will need:
- 75 g butter
- 5 tbsp sugar (brown or white)
- 2 eggs
- 3 tbsp all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla sugar
- 2 tbsp brandy (this time I also used a bit of home-made plum liquor, so you may try adding smth like that, too)
Put the flour, lemon zest, brown and white sugar and salt into a bowl. Mix in the butter with your hands until the mixture resembles breadcrumbs. Add the beaten egg and mix until the crumbs turn into dough. Put the dough in plastic food wrap and let it sit in a freezer about 30 mins.
Place flour, sugar, baking soda and salt in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
Heat the butter in a frying pan, add apples and sugar, simmer over medium heat for about 3-4 mins stirring from time to time, then add cinnamon, nutmeg, brandy and walnuts and cook for another 1 minute. Take off the heat.
Simmer butter over medium heat in a saucepan until it becomes golden-brown (it will also smell amazingly like hazelnut). While the butter is still warm (but not hot!) whisk it together with sugar, eggs, flour, cinnamon and vanilla sugar.
Preheat your oven to 200ºC. Take the pastry out of the freezer and roll out 2/3 of it on a slightly floured surface. The pastry should come out about 3mm thick and c. 1-2 cm larger than your pie dish. Lower the pastry in your pie dish (the best way of doing that is just to roll the pastry over your rolling pin and then just gently ‘unroll’ it over your pie dish). Press the pastry into the dish so that there are no air bubbles left. Roll out the remaining pastry and cut it into 6 stripes.
Pour the sauce into the pastry, top with the apple filling, then sprinkle over the streusel and then arrange the pastry stripes as a ‘basket’ on top. Put some egg-yolk on the pastry stripes with a food brush.
Bake for about 45 mins.
Serve while still warm with ice-cream and mint.