Viennese Apple PieFrom midgelet 8 years ago
- 11 and 1/2 oz (320 grams) plain flour, plus extra for dusting shopping list
- 3 oz (80 grams) superfine sugar shopping list
- Grated rind of 1/2 lemon shopping list
- 2 eggs shopping list
- 5 and 1/2 oz (165 grams) unsalted butter, softened and cut into pieces, plus extra for greasing shopping list
- 1 egg yolk, lightly beaten shopping list
- salt shopping list
- For the Filling: shopping list
- 3 and 1/2 oz (100 grams) sultana (Thompson seedless) grapes shopping list
- 4 apples shopping list
- 4 ladyfingers, crumbled shopping list
- 3 and 1/2 oz (100 grams) shelled walnuts, chopped shopping list
- 2 and 1/2 oz (65 grams) superfine sugar shopping list
- Pinch of ground cinnamon shopping list
- 1 tablespoon melted unsalted butter shopping list
How to make it
- Sift the flour and a pinch of salt into a mound, make a well in the center and add the sugar, lemon rind and eggs.
- Mix with your fingertips to a fine, crumbly mixture, then gradually work in the butter.
- Shape into a ball and leave to rest in a cool place for 1 hour.
- Meanwhile, prepare the filling.
- Place the sultanas in a bowl, add warm water to cover and leave to soak for 15 minutes, then drain and squeeze out.
- Peel, core and dice the apples, place in a large bowl, add the ladyfingers, sultanas, walnuts, sugar, cinnamon and melted butter and mix well.
- Preheat the oven to 180Â°C (350Â°F) Gas Mark 4.
- Grease a rectangular pie dish with butter.
- Roll out two-thirds of the pastry on a lightly floured surface and line the prepared dish.
- Spoon the tilling evenly on top.
- Roll out the remaining pastry, place on top of the pie and crimp the edges to seal.
- Brush with the beaten egg yolk and bake for 45 minutes.
- Leave to cool before serving.
The Cookmidgelet Eastern, USA
The Rating2 people
Sounds very different and unique! Another great recipe, thanks for sharing, Midge!juels in Clayton loved it
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