Breton Apple Pie
Yield
1 piePrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
dark rum
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
egg yolks
|
|
| 2 ¾ | cups |
unbleached all-purpose flour
|
|
| 1 | x |
apple pie filling
|
*
|
| 1 | x |
egg noodles
wash, of 1 egg beaten |
*
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 15 | ml |
dark rum
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
egg yolks
|
|
| 651 | ml |
unbleached all-purpose flour
|
|
| 1 | x |
apple pie filling
|
*
|
| 1 | x |
egg noodles
wash, of 1 egg beaten |
*
|
| 1 | dash |
salt
|
*
|
Directions
Butter 10- or 9-inch springform pan.
Line bottom with parchment or wax paper cut to fit.
Cream butter until light. Slowly add sugar, beating until mixture lightens.
Beat in rum and vanilla. Add egg yolks, 1 at time, beating until mixture is very smooth and light.
Beat in flour until absorbed, without overmixing.
Place ½ dough in pan and press with fingertips evenly over bottom of pan and out 1 inch up sides.
Spread Apple Filling over dough.
Flour remaining dough and press into 10- or 9-inch disk on cardboard or tart pan bottom.
Slide dough over filling and press into place, making sure sides are straight and even.
Brush top with egg wash. Trace lattice pattern on top with fork tines.
Bake at 350℉ (180℃) 40 to 45 minutes, until deep golden and slightly risen.
Cool briefly in pan, then unmold onto rack to cool. Makes about 8 servings.
