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Category: Pies
Prep Time: Cook Time: Total Time:
Pate Sucree (recipe follows)
all-purpose flour for dusting
5 Tbsp sugar
3/4 tsp ground cinnamon
1/2 cup rasberry jam
1/2 cup coarsely chopped walnuts
1/4 cup packed light brown sugar
1 Tbsp fresh lemon juice
6 small Granny Smith apples
1 large egg
1 Tbsp water
whipped cream for serving
Divide both disks of pate sucree into 3 portions. On a lightly floured work surface, roll each disk into a 1/8-inch thick round. Combine sugar and cinnamon. Sprinkle 1 tsp of the mixture over each dough round.
Combine 2 Tbsp cinnamon-sugar mixture, the jam, walnuts, brown sugar, and lemon juice in a small bowl.
Peel and core apples, creating a cavity about 1-inch wide. Place each apple in center of a dough round. Spoon 1 1.2 Tbsp jam mixture into each apple. Starting on one side, press dough against apple. Repeat, allowing dough to fall into pleats as you work your way around apple. Gather the dough at the top and trim any excess, leaving just enough to pinch closed. Place apples on a parchment-lined baking sheet. Refrigerate until firm, 45 minutes to 1 hour.
Preheat oven to 350. Lightly beat egg with water. Brush apples with egg wash. Sprinkle with cinnamon-sugar mixture to taste. Bake until golden brown, 45 to 55 minutes. Serve warm or at room temperature, with whipped cream.
PATE SUCREE:
5 cups all-purpose flour
6 Tbsp sugar
1/4 tsp salt
4 sticks (1 lb) cold, unsalted butter, cut
into small pieces
4 large egg yolks
1/2 cup cold water
Pulse flour, sugar and salt in a food processor to combine. Add buttr, and process until mixture resembles coarse meal, about 10 seconds.
Lightly beat egg yolks with water in a small bowl. With machine running, add yolk mixture to the flour mixture, and process until dough just holds together (no longer than 20 seconds). Divide dough into 2 disks, wrap in plastic, and refrigerate for 2 hours ( or up to 2 days ).
serves 6
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Apple Dumplings
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Category: Pies
Prep Time: Cook Time: Total Time:
Pate Sucree (recipe follows)
all-purpose flour for dusting
5 Tbsp sugar
3/4 tsp ground cinnamon
1/2 cup rasberry jam
1/2 cup coarsely chopped walnuts
1/4 cup packed light brown sugar
1 Tbsp fresh lemon juice
6 small Granny Smith apples
1 large egg
1 Tbsp water
whipped cream for serving
Divide both disks of pate sucree into 3 portions. On a lightly floured work surface, roll each disk into a 1/8-inch thick round. Combine sugar and cinnamon. Sprinkle 1 tsp of the mixture over each dough round.
Combine 2 Tbsp cinnamon-sugar mixture, the jam, walnuts, brown sugar, and lemon juice in a small bowl.
Peel and core apples, creating a cavity about 1-inch wide. Place each apple in center of a dough round. Spoon 1 1.2 Tbsp jam mixture into each apple. Starting on one side, press dough against apple. Repeat, allowing dough to fall into pleats as you work your way around apple. Gather the dough at the top and trim any excess, leaving just enough to pinch closed. Place apples on a parchment-lined baking sheet. Refrigerate until firm, 45 minutes to 1 hour.
Preheat oven to 350. Lightly beat egg with water. Brush apples with egg wash. Sprinkle with cinnamon-sugar mixture to taste. Bake until golden brown, 45 to 55 minutes. Serve warm or at room temperature, with whipped cream.
PATE SUCREE:
5 cups all-purpose flour
6 Tbsp sugar
1/4 tsp salt
4 sticks (1 lb) cold, unsalted butter, cut
into small pieces
4 large egg yolks
1/2 cup cold water
Pulse flour, sugar and salt in a food processor to combine. Add buttr, and process until mixture resembles coarse meal, about 10 seconds.
Lightly beat egg yolks with water in a small bowl. With machine running, add yolk mixture to the flour mixture, and process until dough just holds together (no longer than 20 seconds). Divide dough into 2 disks, wrap in plastic, and refrigerate for 2 hours ( or up to 2 days ).
serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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