Ingredients
Equipment
Method
Apple Compote
- Peel, core, and cut apples in half. Place apples, sugar and cinnamon in a microwave safe container. Cover tightly with plastic wrap. Microwave for about 6 minutes or until cooked through. Leave out to rest for about 10 minutes. Mix using an immersion blender, but don’t puree it completely. In a nonstick pan, cook compote for a few minutes. This will remove some of the unnecessary moisture and concentrate flavor. Add more brown sugar to taste. Cool off compote prior to use.
Poached Apple
- Bring water, sugar and lemon juice to a boil. Meanwhile, peel and core apples. Apples can be used unpeeled as well. Use a mandoline in order to get very thin slices; 0.08 inch/2 mm. Pour hot syrup over apple slices. Let stand for about 5 minutes, or until apples have softened. Drain and set aside.
Pre-Baking
- Preheat oven to 350ºF/177ºC. Bake pie dough shell for 20 minutes. Remove pie weights and pipe out almond cream. Bake for an additional 30 minutes. Remove pie from the oven and turn it off.
Final Baking
- Spread apple compote on top of the pie. Arrange artfully the poached apple slices. Turn oven back on and bake the finished pie at 375ºF/190ºC for 45 minutes. Lower baking time if using a fan oven. Let apple pie stand at room temperature for 10 minutes. Un-mold pie and slide over a cooling rack. Apple pie is best eaten at room temperature or sightly warm.
Storage
- Apple pie can be kept refrigerated for up to 4 days. Avoid freezer.