lunes, 28 de enero de 2008

Apple And Custard PieBy

1 Cup Flour
1 Pinch Salt
2 Tablespoon Sugar plus 1/4 cup
1/3 Cup Lard
2 Tablespoon Ice water
2 Tablespoon Butter
1 Cup Light brown sugar
1/2 Teaspoon Plus 1/8 teaspoon ground cinnamon
2 Pound Granny Smith apples; peeled, cored and sliced 1/4−inch thick
1 Cup Heavy cream
1 Egg yolk
1/2 Teaspoon Pure vanilla extract
1 Cup Sweetened whipped cream

Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour,
salt, and 2 tablespoons sugar. Add the lard and work it in with your hands
until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a
time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and
refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the
butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon
cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into
a deep dish 9−inch pie pan. Remove the dough from the refrigerator and place
on a lightly floured surface. Roll out the dough into a circle about 12
inches in diameter and 1/8−inch thick. Gently fold the circle of dough in
half and then in half again, so that you can lift if without tearing it, and
until over the pie pan. Crimp the edges of the pastry. Brush the pastry with
the egg wash. Using a sharp knife, make a 1−inch circle in the center of the
pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the
remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard
through the hole in the pie. Place back in the oven and continue to cook for
30 minutes, or until the custard is set. Remove from the oven and cool
completely. Sprinkle the top of the pie with powdered sugar. Spoon onto
serving plates, garnish with whipped cream and serve.

By Emeril

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la cocina de Dani Garcia. Marbella.