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Apple rosette pie
Apple rosette pie
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Gorgeous pie with flavorful depth from fresh pastry and vanilla bean paste.
Ingredients:
  • 5 egg yolks
  • 250ml (1 cup) milk
  • 250ml (1 cup) thickened cream
  • 2.00 tsp vanilla bean paste
  • 100g (1/2 cup) caster sugar
  • 15.00 gm cornflour
  • 1 small lemon, juiced
  • 3 large red-skinned apples, peeled, cored
  • 12.00 gm icing sugar
  • 225g (1 1/2 cups) plain flour
  • 40.00 gm caster sugar
  • 2.50 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 140g butter, chopped
Instructions:
  • Preheat your oven to 200C (180C fan forced) and generously grease a 3cm-deep, 33cm x 12cm fluted tart tin with a removable base.
  • In a food processor, blend flour, sugar, cinnamon, cloves, and butter until the mixture resembles fine breadcrumbs. Add the egg and vanilla, and pulse until the dough just begins to come together. Turn the dough onto a lightly floured surface, knead gently until smooth, then press evenly into the base and sides of the tin. Trim any extra dough, then chill in the fridge for 30 minutes.
  • Place the tart tin on a baking tray. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights or rice, then bake for an additional 10-15 minutes until golden and fully cooked. Allow it to cool before serving.
  • In a medium saucepan, combine milk, cream, and vanilla and bring to a gentle simmer over medium heat. In a separate bowl, use electric beaters to whip yolks, sugar, and cornflour until thick and creamy. Gradually pour in the hot milk mixture while whisking continuously. Return the mixture to the saucepan over medium heat and whisk until it reaches a boil. Let it simmer for 5 minutes until thickened. Transfer the mixture to a bowl, cover the surface with plastic wrap, and chill in the refrigerator until cold. Spread the cooled custard evenly into the pastry case.
  • - Fill a large bowl with cold water and add juice. Thinly slice apples, placing slices in the water as you go. Drain the apples. - Cover the apples with boiling water, let them sit for 5 minutes to soften, then drain. Pat dry with a clean tea towel. - Arrange 6 slices of apples on a chopping board, skin along one side, overlapping. Roll the slices to make rosettes. - Place the rosettes on custard and dust with icing sugar.

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