CookEat Recipe
German Apple Pie
German Apple Pie Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2579. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use chilled butter and refrigerated pastry rests, keeping both butter charges separate. Allocate only 113 g finished paste as one base. Use two pasteurized whole eggs for the custard and verify 74°C; no fixed plate dimensions or guaranteed fill are inferred. Limites : Plate dimensions, actual 113 g coverage, trimmed apples, custard fill and final yield remain unmeasured. No additional pastry or reduced fruit amount is prescribed.
Method
Steps
Step 1
Make the pastry ONCE: sift 227 g flour and form a well. Briskly work 43 g initial butter,120 mL COLD water and provisional THREE-EIGHTHS teaspoon salt THREE minutes, then incorporate flour for FIVE minutes. Cover and refrigerate for the source unspecified FEW minutes. Enclose the SEPARATE 85 g chilled butter; roll lengthwise and fold THIRDS, chill THREE minutes, then roll/fold again and chill FIVE minutes.
Step 2
Weigh 113 g FINISHED paste for this pie, reserving unused parent paste separately. Lightly butter a compatible straight-edge pie plate. On a lightly floured surface roll that 113 g to line bottom and sides; press in, trim edges and spread TWO tablespoons apple jelly on the bottom.
Step 3
Peel, core, halve and finely slice FOUR large apples. Toss with HALF teaspoon vanilla and 28 g POWDERED sugar. Arrange over jelly and bake FIFTEEN minutes as a guide, then move to the oven door.
Step 4
Whisk TWO pasteurized whole-egg equivalents with the SEPARATE 28 g sugar, a FEW additional vanilla drops and 237 mL COLD milk for ONE minute. Chinese-strain OVER the apples. Return to oven for the FIFTEEN-minute guide until custard centre reaches 74°C. Rest TEN minutes and serve.
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