Lemon Vanilla(American Lemon-Cinnamon Punch) Apple Pie

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Yes, it’s as American as Apple Pie, but a tasty surprise awaits you with this new twist.

Ingredients: Makes 9-inch double dough pie; For 8 people
For the pastry
2 2/3 cups (13 ½ oz / 425 g)
all-purpose flour (plain)
2 tablespoons sugar
½ teaspoon of salt
½ cup (4 oz / 125 g) vegetables
butter, cooled and diced
½ cup (4 oz / 125 g) cold
unsalted butter, diced
1 egg
3-4 tablespoons of ice water

For filling
7-8 large mixed candies and
apple pie, peeled, quartered,
cored and sliced
¼ inch (6mm) thick
¾ cup (6 oz / 185 g) sugar
¼ cup (1 ½ oz / 45 g)
all-purpose flour (plain)
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon (each) ground cinnamon and ground nutmeg
1 split vanilla bean

For the frosting:
1 spoon of sugar
¼ teaspoon (each) ground cinnamon and ground nutmeg
1 tablespoon of milk

Optional: whipped cream topping

To make the dough in a food processor, combine the flour, sugar, and salt. Process to mix. Add the lard and butter. Using intermittent legumes, chop them until the mixture resembles coarse flour. In a small bowl, whisk together the egg and 3 tablespoons ice water until combined. With the engine running, gradually pour the beaten egg and water into the flour mixture and process until moist lumps form. Add more water per teaspoon if the batter is too dry. Shape into a ball and divide it in half. Flatten each half onto a disk. Wrap separately in plastic wrap and refrigerate for 1 hour or up to 1 day.

Place a rack in the lower third of the oven and preheat to 400 degrees F (200 degrees C). To make the filling, in a large bowl, combine the apples, sugar, flour, zest and lemon juice, cinnamon, and nutmeg. Place the vanilla beans in the bowl. Mix well.

Roll 1 disk of dough between sheets of wax paper into a 13-inch (33 cm) diameter round. Transfer the batter to a 9-inch (23-cm) diameter, 2-inch (5-cm) deep pie pan, discard the paper and gently press into the pan. Trim the boss to ½ inch (12 mm). Brush the edges lightly with water. Transfer the filling to the base of the pie, heaping it lightly in the center. Similarly, roll out the second 12-inch (30 cm) diameter dough disc. Place on top of the filling and trim the overhang to 1 inch (2.5 cm). Fold edge of upper crust under edge of lower crust; press and crimp decoratively. Cut several cuts in the top crust. Place the cake on a baking sheet. Bake for 45 minutes.

To make the frosting, in a small bowl, mix together the sugar, cinnamon, and nutmeg. Remove the cake from the oven. Brush the top crust with the milk, then sprinkle with the sugar mixture. Return to the oven and bake until the crust is golden brown, about 20 more minutes; cover edges with foil if they brown too quickly. Let cool on a wire rack and serve.

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