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Grandma Duck's Apple Pie - 2  

The apple pie of Nonna Duck

The cakes that Grandma Duck prepared in Donald Duck comics have always struck my imagination, especially apple pie.

In fact, I have often prepared a version, much appreciated by guests and friends, which you can already find on these pages.
(click here for the recipe)

In practice, if we want, a closed tart filled with diced apples.

Excellent but ... it always seemed to me that it wasn't entirely the right one.

Shortcut pastry, as simple as possible, had a dominant influence; in the end, I decided that simplicity was the best solution: I took a classic tart pastry, I corrected it with sugar and, for the moment, I am happy and satisfied!

The cake of Grandma Duck

Therefore, now, starting as always from the ingredients, let's start cooking!

Ingredients, for a Ø 23 cm cake tin:

- For the tart pastry

00 cup flour

g.

300

cold butter from the fridge

g.

150

ice water

g.

75

apple vinegar

ts.

1

XNUMX/XNUMX cup sugar

TS.

1

salt

ts.

1

 - For the stuffing

apples like Braeburn or Renette

pc.

2

Gala-like apples

pc.

2

lemon juice

TS.

1

sugar cane

TS.

2

granulated sugar

TS.

2

cinnamon

ts.

2

pure vanilla

pinch (made with three fingers)

1

sale

pinch (made with three fingers)

½

cornstarch

TS.

1

 - To brush the lid

XNUMX cups milk

TS.

3

granulated sugar

TS.

2

Preparation:

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The secret to a perfect tart pastry is to use very cold and quickly kneaded ingredients.

I have my own trick (many use it, actually ...): after weighing the butter and the flour, I cut the butter into small pieces, sprinkle it with a little flour and put it in the freezer for half an hour; and I also put a half bottle of water in the freezer.

And to knead as fast as possible, I use the blade mixer.

In practice, we proceed as follows:

put the cold butter and flour in the mixer glass, turn it at maximum speed (a couple of minutes will be enough).

Add salt and sugar, mix for about ten seconds.

Add apple cider vinegar and a spoonful of water; mix quickly.

Add the rest of the water, mix quickly without stringing the dough and pour the mixture on the kitchen counter.

Collect everything by ball, quickly recovering the crumbs and recompacting them.

Wrap in plastic food sheet and leave to rest in the fridge for half an hour.Divide the dough in two (half for the base a little more abundant than for the lid).

Spread it between two sheets of parchment paper until it forms a disc no thicker than mm. 3.

Place it in the pan, pierce it and put it in the fridge.

 

 Roll out the rest of the dough to form the disc for the lid and transfer it with parchment paper, placed on a base or another cake pan, in the fridge.

Peel and dice the apples and put them in a bowl together with the other ingredients for the filling.
For aromas, adjust according to your taste; cinnamon and vanilla are enough for me.

Preheat the oven, static, to 180 ° C.

Arrange the apples in the pan, slightly away from the edges (so as to leave a little edge free to be folded on the lid) and higher in the center.

Close with the lid of pasta and fold over the edges of the base.

Brush with milk and sprinkle with sugar.

Make sunburst incisions and bake in the static oven, already preheated to 180 ° C, for fifty minutes.

Remove from the oven and leave to cool on a wire rack.

Slice and serve, eventually accompanied with whipped cream!

Enjoy your meal.

ADVICES AND NOTES:

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