Apple Pie with Cream

Ingredients

• Apple 20 oz
• Chicken Egg 5 pieces
• Wheat Flour 20 oz
• Sugar 5 oz
• Butter 15 oz
• Powdered Sugar 10 oz
• 10% cream 15 fl oz
• Sour Cream 5 oz
• Orange Syrup 0 fl oz
• Dark rum 0 fl oz
• Lemon ½ pieces
• Vanilla extract 0 fl oz
• Water 1 tablespoon
• Salt a pinch

Step-by-Step Guide

Step 1

For the shortcrust pastry, beat 250 g of softened butter with 200 g of powdered sugar until creamy. Then add two eggs and a tablespoon of water, mixing until smooth. Add 500 g of flour and knead the dough. Wrap it in plastic wrap and refrigerate for 20-30 minutes.

Step 2

For the sponge cake batter, beat 3 eggs with 150 grams of sugar. In a separate bowl, combine 110 grams of flour with baking powder and a pinch of salt. Add this mixture to the eggs and mix until smooth.

Step 3

Remove the cores from the apples and slice them thinly. Add the juice of half a lemon and rum, then mix well.

Step 4

Make brown butter. To do this, melt 150 g of unsalted butter in a saucepan over high heat and let it simmer for a couple of minutes. The butter will start to emit a caramel-nut aroma and darken in color. Then, strain the butter through a cloth to remove any burnt milk solids.

Step 5

Pour two-thirds of the sponge batter and the browned butter over the apples. Mix until fully combined.

Step 6

Line the bottom of the pan with parchment paper and cover it with foil. Press a thin layer of shortcrust pastry into the bottom and up the sides.

Step 7

Spread the apple mixture on top, then distribute the remaining sponge cake batter. Place in a preheated oven at 355°F for 15 minutes. Then reduce the temperature to 160 degrees and bake for another 25 minutes.

Step 8

While the pie is in the oven, prepare the sour cream topping: Mix the sour cream with 30 grams of sugar and apple syrup. Pour the sour cream topping over the hot pie and let it cool.

Step 9

Whip the cream with 40 grams of powdered sugar and vanilla extract. Decorate the cooled pie with the whipped cream and serve.