Moorish Apple Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 50 g cornstarch
- 1 pinch (s) salt
- 100 g suar
- 2 egg yolks
- 150 g butter
- 0.5 ½ lemon (s), grated zest it
- Fat, for the shape
- Flour, for the work surface
For covering:
- 5 apples
- 1 lemon (s)
For the cast:
- 3 egg yolks
- 60 g suar
- 2 tablespoon crème fraîche
- 100 g desiccated coconut
- 2 cl liqueur (coconut)
- 3 egg whites
Print Recipe
Pin Recipe Instructions
- Knead the flour, cornstarch, salt, sugar, egg yolk, butter and lemon zest to form a smooth short crust. Wrapped in foil, place in the refrigerator for 30 minutes.
- Peel and quarter the apples, remove the core and cut into oblong slices. Drizzle with lemon juice.
- For the coconut crust, beat the egg yolks and sugar with the whisk of the hand mixer until thick, stir in the crème fraîche, coconut flakes and coconut liqueur. Beat the egg whites until stiff and pull the snow loosely under the coconut mixture.
- Roll out the shortcrust pastry on a floured baking board and line the bottom and edge of a greased springform pan (26 cm) with it. Prick the dough several times with a fork. Arrange the apples in a circle in the lined shape and cover with the coconut icing.
- Bake for about 45 minutes at 180 degrees.
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