I can't believe it! We now are the proud owners of a beautiful, amazing, funny, cool, smart, medium/small-ish sized oven!! As soon as the metal stallion was shining in our kitchen, I started fantasizing about what I should bake first. I started looking for recipe's in my pie book, but realized I didn't have any of the ingredients they pre-scripted, other than some basic stuff like flour and apples. And since I wanted to start baking that very moment when the oven was plugged in I decided to go for a simple apple pie to start my baking + grilling adventures.
I asked the chef if he knew an easy apple pie recipe. Because you know, I haven't baked since AGES. He looked at me, said "OFF COURSE" and instructed/drilled me with the following, delicious and very tasty recipe:
Apple frangipane pie
recipe from chef
makes a 26 cm pie
100 gr butter
80 gr powder sugar
1 gr salt
40 gr egg
200 gr all purpose flour
zest of 1 whole lemon, lime or orange
100 gr butter
100 gr normal white sugar
100 gr almond powder (you can make it yourself by grinding fresh almonds)
100 gr eggs
10 gr all purpose flour
100 gr melted butter
100 gr cinnamon sugar (mix white sugar with cinnamon to taste)
To make the dough
In a large bowl, combine butter, powder sugar and salt. Mix together with your hands or a pastry cutter until the mixture becomes smooth. Add egg and mix again (the mixture will get a little lumpy now, this is normal). Add flour and mix until dough becomes smooth.
Wrap the dough in plastic foil and make it flat till 2 to 3 cm thickness (the dough should feel soft by now). Place the dough in the refrigerator and let it rest for at least one hour (it's best to let it rest overnight).
To make the crust
Remove the dough from the refrigerator and roll until it's 3mm thick and big enough to fit your pie pan. Slide the dough into the pan and make sure there's no air bubbles between the dough and the pan. Cut the edges so it will be around 3 cm high. Pinch holes with a fork so air can escape and the bottom stays flat while baked. Let the crust rest and dry overnight at room temperature. This will prevent the edges from falling down.
The next day, I baked the crust for 10 minutes at 160°C before placing the filling. This prevents the crust from being half-baked because of the juices of the apples. The bottom should look slightly browned. Let it cool before placing the filling.
Making the frangipane
Combine the soft butter, zest and sugar in a bowl, stir. Add the almond powder and egg, keep stirring. Add flower, stir until the mixture becomes smooth.
Place the frangipane on top of the crust. Make sure the filling doesn't exceed 1 cm, measured from the bottom.
Peel, core and slice the apples.
You can decide how you want to place the apples on the crust (anything will do, as long as there is apple on top of the almond filling!). If you want to do it like I did it make sure you cut the apples really thin (2 mm) while keeping the shape of the apple. Don't toss the apples in a bowl after cutting, leave it as cut on the cutting board. When placing the apples on the almond filling, gently sliiiide the apples along the edges, going down. Work your way from the outside to the inside.
Melt the additional butter and brush the apples until covered with butter. Sprinkle apples with cinnamon sugar. This prevents the apples from burning.
Slide pie into oven and let it bake for 30 minutes at 170°C. The pie is done when the apples look nicely tanned. Let the pie cool before eating.
Happy pie eating!