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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It's the pastry crust that outshines the apple filling in this recipe. All in all, it is a tempting treat after any meal or as a great afternoon snack with a cup of hot tea. Ingredients:
1 1/4 cups of flour |
4 tablespoons of sugar |
1 stick of butter cold and sliced into pieces |
2 egg yolks |
pinch of salt |
grated rind of a whole lemon |
3 apples, peeled, cored and thinly sliced |
12 oz. of apricot preserves |
confectioner's sugar |
Directions:
1. Preheat oven to 425 degrees (hot)
2. Sift onto pastry board: the flour, and make a well in the center.
3. Into the well, put the sugar, butter, egg yolks, salt and lemon rind.
4. Work the center ingredients into a paste, and gradually knock in the flour from the sides until all is incorporated.
5. Knead the dough and form into a ball, then press into a disc.
6. Cover tightly with plastic wrap and refrigerate for at least 30 minutes.
7. On lightly floured board, roll out 2/3 of the pastry into a circle large enough to fill an 8 inch pie pan,
8. Trim the overhanging edges, neatly.
9. Fill the pie shell about 2/3 full with the thinly sliced apples, spiraling from the center to the outer edge.
10. Spread the apricot preserves over all.
11. Roll out remaining third of pasty and cut into 1/2 strips.
12. Use basket weave pattern to create a lattice top fover the filling and trim the overhanging strips to the edge of the pie shell.
13. Take any remaining bits of pastry and create a strip to flute the edge of the pie crust pinching the lattice to the bottom layer of dough effectively sealing the edges together.
14. Bake in hot oven for 15 minutes.
15. Reduce oven to 350 degrees and bake for 30 minutes longer.
16. Remove from oven, sprinkle heavily with confectioner's sugar.
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