one pie 24 cm diameter

flaky buttery dough

3 cups flour
½ lb. butter
½ tsp salt
1 tsp baking powder
2 eggs 


4 tbs butter
10 apples
5 tbs demerara sugar or xylitolu
juice of one lemon
1 tsp cinnamon
½ vanulla bean
1 tsp cornflour
egg or milk for the crust
palm sugar

There is nothing better than slightly acidic, juicy apples baked encrusted in the buttery crust and slightly salted caramel. There is no better shortcrust than Nick Malgieri’s buttery flaky crust. I found it in the book Perfect Pastry and the taste is very delicate, and very buttery.  Perfect crust calls for perfect apples. I stewed the apples in beurre noisette caramel, so the apples got their caramely taste from the butter. There is not so much sugar here, especially that I am using xylitol for my baking. Xylitol is the best sugar substitute. All natural sweetener made of the birch tree. It has got the low glycemic index and the taste is just like the regular sugar. It does not come cheap, but a small amount goes a long way. It is worth seeking out and using on a daily basis.


Prepare the pie dough:  Sift the flour onto a work surface and then make a well in the center. Mix together the cold butter pieces, eggs,  baking powder and salt into the well. Rub the butter into the flour, gradually drawing in more flour. Work the flour until coarse crumbs are formed. Press the crumbs into two balls. Shape the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for 30 minutes or more. (This process may be performed using a food processor). Line the  cast iron pan with parchment paper.  Preheat the oven to 180 C/ 350 F. Peel the apples, core them and cut into small chunks.

Sprinkle with the lemon juice and put aside. In a wide saucepan heat the butter and cook until golden in color and smelling of caramel. Add the apples, salt, xylitol or sugar and cinnamon. Add the split vanilla bean. Cook the apples until soft and falling apart. When cooled stir in the cornflower. Flour the work surface and roll out the chilled dough into a circle, diameter 30 cm/ 12 inches. Roll the dough over a rolling pin and place it over the pan, allowing the dough to hang over the edge. Gently press the edge of the dough into the bottom and sides of the pan. Fill the pan with the stewed apples, smooth the top. Roll  the second

disc into the rectangle. With the pizza cutter cut the rectangle into wide strips. On a piece of parchment paper weave the stripes into a lattice pattern. Transfer the lattice over the apples, trim the crust and flute the edge. Put the pan into the frezer and freeze for about 30 minutes. Heat the oven to 350F. Brush the top f the pastry with whisked egg or milk. Sprinkle some palm sugar over the top. Bake for 50-60 minutes until the cake is even golden brown. Cool before serving.

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