• 1/2 kilo = 1 lb Puff Pastry
  • 1/3 Cup of Sugar
  • ¼ Cup of Wheat Flour
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Powdered Cinnamon
  • 1 Cup of Jumex Apple Nectar
  • 8 Apples.
  • 2 Tablespoons of Margarine
  • 2 Egg Whites

How to

  1. In a large, clean, smooth surface spread the wheat flour and then put the Puff Paste above the flour.
  2. With a baking rod flatten (always in same direction) the paste until it thickness to about 1 cm or 1/3 Inch. Use it to cover the base and the sides of a pie mold. Use a fork to pinch some holes in the resulting dough to allow breathing when baking the shell.
  3. In the same way, create another dough base that will cover the full diameter of the mold and then cover it with a clean piece of cloth before storing in the refrigerator.
  4. For the filling, remove the seeds and chop the apples same-sized cubes to insure a consistent baking process. Proceed to mix the Sugar, Nutmeg, half of the Cinnamon and the Jumex Apple Nectar, letting them repose for about 5-10 minutes.
  5. Remove the nectar based mix and pour into the pie mold then cover with the previously refrigerated paste. Varnish the top dough with 2 previously beaten egg yolks and sprinkle the remaining cinnamon. At the center make 4 cuts to the outside of the mold to allow the baking heat to be uniform.
  6. Bake between 40 to 50 minutes at 356 °F or 180°C or until the top is crisp and has a brownish color with the refill bubbling. Serve warm and preferably with a scoop of Vanilla Ice Cream.

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