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Pippin Queen Pie

Pippin Queen Pie

For 6 people:

Preparation:20 minutes

Cooking:30 minutes (th.7-8 – 250°C)

Short crust pastry:

200g flour

100g extra fine butter

1/2 teaspoon fine salt

1 tablespoon of sugar

about 1/2 glass of cold water

Trim:

1 kg Reine des Reinettes apples

75g caster sugar

40g fresh butter

Prepare shortcrust pastry:cut the firm butter into small pieces

hazelnuts and crumble it lightly with the end of the

fingers in flour.

Make a fountain, place the salt and sugar in the center, and pour

just the amount of water needed to

absorb the flour and form a soft but not sticky ball of dough.

Proceed very quickly and avoid

absolutely knead the dough which must remain coarse in appearance and

lumpy. Roll into a ball and let rest for 20 to 30 minutes.

Meanwhile, prepare the apples:quarter them, remove

cores and pips, then peel thinly

the quarters, then cut them into slices 3 to 4 mm thick.

The dough having rested, "mill" it by spreading it with the

palm of the hand to give it more cohesion, fold it in 4 like

a towel and spread it out forming

a disc slightly larger than the mold and about 4 mm thick.

Darken the mold (no need to butter it, the dough itself

doesn't fit ). Pinch the edges with your fingertips

to form a ridge.

Store apples regularly, flat, taking care of

do not puncture the dough when making them

overlap each other. Put a first row outside,

then a second, reversing the direction to form a design.

You can put a lot of apples, the pie will be better.

Sprinkle liberally with powdered sugar, sprinkle a few

pieces of butter. If there are leftover dough scraps, you can

cut them into strips and form a grid on the

top of the pie, but it's not essential.

Place in the middle of a very hot oven. It takes about 30-35 minutes to get a golden pie

perfectly

cooked above and below.

Remove from the oven, immediately unmold and leave

cool on a grid.

Serve this pie preferably warm, or at least

within a few hours of manufacture.

Source:Les Bons Desserts