The perfect dinner party send-off. Buttery pastry filled with perfectly tender apples, and drizzled with a deliciosuly rich butterscotch sauce.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
FOR THE PIE CRUST
- 350g cake wheat flour
- 100g fine rye flour
- 3 Tbsp (45ml) icing sugar
- 1/2 Tsp fine salt
- 300g cold, salted butter, cubed
- 80ml (1/3 cup) ice water
FOR THE FILLING
- 120g demerara sugar
- 2 1/2 Tbsp (30ml) cornflour
- 1 Tsp (5ml) ground cinnamon
- 1/2 Tsp ground nutmeg
- 2 Tbsp (30ml) brandy
- 1/4 cup (60ml) fresh cream
- 7-8 Pink Lady apples, peeled, cored and cut into 1/2 cm wedges
- 2 Tbsp (30g) butter, cubed
- Egg wash (1 egg lightly whsiked)
- 2 Tbsp (30ml) demarara sugar|
FOR THE BUTTERSCOTCH SAUCE
- 100g (1/2 cup) salted butter
- 110g (1/2 cup) demarara sugar
- 250ml (1 cup) fresh cream
- 1 1/2 Tsp vanilla extract
- 1/2 Tsp sea salt
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Method
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1For the pastry, combine the cake flour, rye flour, icing sugar and salt in a processor. Pulse to aerate the flour. Add the butter and pulse until the texture is roughly crumbed. Add the water and pulse until the dough comes together. Turn out and press together lightly. Wrap in cling film and chill for 1 hour.
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2Preheat the oven to 200°C. Place the oven rack on the lowest rung.
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3Divide the dough in half. On a floured board, roll each piece out to a 3mm thickness. Line a Le Creuset Classic Square Dish on the base and sides. Chill for 10 minutes.
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4In a large mixing bowl, whisk together the demerara sugar, cornflour, cinnamon, nutmeg, brandy, and cream. Add the apples and toss to coat.
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5Add the apples and juices into the pastry case. Scatter over the cubed butter and cover with the remaining pastry, either plaiting 2.5cm strips of pastry or a full pastry sheet. Trim the overhanging edges and pinch together to seal. Brush with egg wash and scatter over the demerara sugar. Cut three small steam slits on top if the pastry is a full sheet. Bake for 15 minutes on the lower shelf. Reduce the temperature to 180°C, move the shelf to the middle rung and bake for a further 60-65 minutes. Cover with foil for the last 15-20 minutes to prevent over-browning.
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6Cool on a wire rack for 10 minutes. Serve with butterscotch sauce and vanilla bean ice cream.
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7For the butterscotch sauce, melt the butter in a saucepan over a medium heat. Add the sugar and cook until the mixture is a deep caramel colour, about 5-6 minutes. Pour in the cream and simmer until thickened, about 8-10 minutes. Stir in the vanilla and salt.
