CookEat Recipe
Apple-Jam Pie
A closed apple pie with raspberry marmalade beneath the sliced apple filling.
Method
Steps
Step 1
Sift 227 g flour onto a clean surface and make a well.
Step 2
Work 43 g butter, about 120 mL cold water and three-eighths teaspoon salt together for three minutes. Gradually incorporate the flour for five minutes.
Step 3
Cover and refrigerate briefly.
Step 4
Enclose 85 g chilled butter in the dough, roll lengthwise and fold into thirds.
Step 5
Chill for about three minutes, roll and fold again, then refrigerate for five minutes.
Step 6
Take 113 g finished pastry for both the base and lid. Refrigerate surplus pastry.
Step 7
Peel and core six apples, halve and slice finely. Toss with 28 g sugar and half a teaspoon vanilla.
Step 8
Roll the 113 g pastry very thin on a lightly floured surface. Choose a buttered plate that accommodates the filling and can be covered with this pastry.
Step 9
Line the plate with part of the pastry. Spread four tablespoons raspberry marmalade over the base and arrange the apples on top.
Step 10
Brush the edges with pasteurized egg wash, cover with the remaining pastry and press the edges together.
Step 11
Trim the border, cut vents and lightly brush the lid with the same egg wash.
Step 12
Bake in a preheated 200 °C conventional oven for about thirty minutes, until the pastry is cooked and the apples are tender.
Step 13
Dust the top with powdered sugar and serve.
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