As i’ve elucidated upon in previous week’s posts; apple’s are amongst the most fundamental of ingredients you can use in the kitchen, be it from savoury to sweet creations. This week we take a look at a combination of these two factors; in the creation of a savoury bread based apple pie!
The apple in this recipe takes the form of apple puré; for this, all you need is a kilo of savoury apples and 100g sugar, dice the apples and slowly cook them in the sugar until they break down, stir every now and then to aid this process (one which usually takes 30-45min).
For the crust you’ll need to start by melting the butter in a large pan and then breaking a rye bread down into crumbs, (by hand or in a food processor) mix the bread crumbs with sugar and cinnamon in a large bowl and then add the mixture to the pan and batter at a low temp for 10 minutes.
Use half of the mixture to line the bottom of a oven proof form, add a layer of puré and then finish of with a second upper crust, make sure to press down the layers to reduce air between the layers and to keep it compact!
Bake at 175c for 15 minutes and when cooled down, refrigerate.
For the vanilla cream; heat the milk and add the vanilla bean, simmer at medium temp, whilst on the side whisk the egg and sugar vigorously and then add the two mixtures together. Heat at low heat for 10 minutes, letting the mixture slightly curdle to get the proper consistency.
Serves 6
1 Rye bread (Grate)
200g Butter (Melt)
150g Sugar
2 tsp Cinnamon
500g Apple Puré (1Kg Apples + 100g sugar)
Oven 175c
15 min
Vanilla cream
2 Vanilla beans (Break and crumble)
200 dl milk (Heat up)
2 Eggs (Whisk)
100g Sugar
Low heat
10 min
So there you have it! A traditional and utterly tasty dessert which is both simple to make and leaves your guest’s asking for seconds!
Enjoy!
