Siam Open Castle. Apple Pie, Lattermann Style. Ingredients for the Dough (Muerbeteig)

Transcription

1 Apple Pie, Lattermann Style Ingredients for the Dough (Muerbeteig) 200 g flour (all purpose) 125 g butter 125 g sugar 2 teaspoons baking powder 2 fresh eggs 1 teaspoon vanilla flavor 1 teaspoon cinnamon powder 1

2 Ingredients for the Topping 800 g fresh apples 50 g sugar ½ teaspoon cinnamon 200 ml water Preparation of the Dough (Muerbeteig) Please refer to the separate recipe Muerbeteig After preparing the dough, keep it in the refrigerator for minimum half an hour. While the dough is ripening in the fridge you may prepare the apple topping for the pie. Preparation of the Topping Take the 800 g of apples and wash the skin. Remove the stem and peel the apples. Collect the peeled apples in a bowl until all apples are peeled. 2

3 Cut the peeled apples in halves and then in quarter sections. Remove any residual skin and cut out the seed housing of the apple quarter sections. Cut the apple quarter sections into cubes of approx mm length. Fill 200 ml of water into a pot and heat it up. Measure 50 g of sugar. Add the sugar and 1 teaspoon of Cinnamon powder to the water. 3

4 Now add the apple pieces as they are being cut. Add all the cut-up apples and start stirring. After all apple pieces are in the water, bring the water to the boiling point and then reduce the heat slightly. Let the apple pieces simmer at low heat. After approx. 15 minutes of boiling the apple pieces start to disintegrate and to fall apart. Continue stirring, as otherwise the sugar-rich water will burn to the bottom of the pot. Mash the apple pieces and continue stirring the mashed apples until most of the water content has evaporated and the apples have turned into a thick paste. 4

5 Now prepare and clean the tray that will be used for the apple pie. Cut a sheet of aluminum foil exceeding the edges of the tray by approx. 30 mm on each side. Press the aluminum foil into the corners of the tray and form the sidewalls nicely vertically to safely contain the apple pie. Now remove the dough from the fridge, knead it again thoroughly and cut away 1/3 of it that will be used later. Spread out some flour on the working table and distribute it equally. Press the bigger part of the dough into disk shape and position it in the center of the working table. Stray some more flour on top of the dough disk, and start rolling out the dough into a flat shape that matches the shape of the cake tray. 5

6 Continue rolling out the dough until the size exceeds the size of the tray by approx. 50 mm at all sides. Then stray some flour on top of the rolled-out dough. Spread out the flour equally so the dough does not stick together when folded. Fold the dough from both sides inward, so it can be transferred to the tray, easily. Position the tray close to the dough, continue folding the dough up and down and quickly transfer the folded dough to the tray and position it in the center. Now unfold the folded dough again, while trying not to damage the fragile aluminum border walls. If the dough is not fully centered, transfer dough pieces from where it is not needed to where it is needed. Continue forming the bottom and sidewalls for the cake until bottom and walls have approximately the same thickness and the edges are even. 6

7 Any leftover dough from the tray shall be added to the one third that was cut away earlier. Now knead the dough again until it becomes of uniform consistency. With the tablespoon, scoop the apple paste from the pot into the cake tray. Continue filling and spread out equally, until there is a uniform layer of apple paste of approx. 10 mm thickness. With the remaining dough form crumbles and position them on top of the apple paste. While all remaining dough is being formed as crumbles and the crumbles are being spread equally on the cake, you may start to preheat the oven. Push the cake into the preheated oven and bake it for 30 minutes. After 30 minutes, cover the top of the cake with sheet of aluminum foil and bake the cake for another 20 minutes. 7

8 After baking altogether for approx. 50 minutes, let the cake cool down in the oven, and once cooled down, remove it from the oven and you will see a mouthwatering apple pie. Before serving I recommend to seal the cake in a plastic bag and chill it in the fridge for the few hours. The take it out, remove the plastic bag and cut the apple pie into pieces. Serve the apple pie pieces on a plate, and now the apple pie is ready for consumption. Bon Appétit! 8