LUXURY AUTUMN APPLE PIE

So here we go. 

Summer is gone and apples are here.

10-12 pieces

Pie:

120g softened butter

180g plain flour (3 cups)

60g icing sugar (1 cup)

1 egg yolk 

Mazarin Filling:

190 g almond paste 

2 g of cardamom (1 tsp)

80g softened butter

1 egg

3 egg yolks

Apple filling

4 apples

2 g of cardamom (1 tsp)

8 g of ground cinnamon (1 tbsp)

50g almond flakes (4.3 cups) 

50g runny honey (2 tablespoons)

40g raw sugar (1/2 cup)

Oat crumble

50g caster sugar (1/2 cup)

90 g of wheat flour (2.11 cups)

20g rolled oats (1/2 cup)

2 g baking soda (1/2 tsp)

60g softened butter

Pie: Preheat the oven to 180 C. Mix all ingredients in a bowl and work into a smooth dough. Roll out the dough into an approximately 3 mm thick circle and place the crust into pie plate.

Mazarin Filling: Grate the almond paste and place in a bowl. Add the cardamom and stir in the butter a little at a time. Mix in egg and egg yolks until it becomes a smooth paste.

Apple Filling: Peel, share, core and dice the apples. Mix with the remaining ingredients.

Havrecrumble:   Mix all dry ingredients in a bowl and rub in the butter with your fingertips. 

Preheat the oven to 180 degrees.   Distribute Mazarin filling and then the apple filling evenly into pie plate. Sprinkle the crumble over the pie and bake in the middle of oven for 30-35 minutes. 

Recipe: Roy Fares