[ad_1]
Apple pie with cream, preparation
1) Warm up milk e immerse yourself cinnamon. Separately in a bowl collect 3 egg yolks with 130 g of sugar.
2) Add the starch, diluted with little milk e you work with a whisk until the mixture is homogeneous.
3) Pour gradually all of the remaining milk and cook in a bain-marie for 10 minutes, until the cream has thickened; let it cool. Soak raisins in a little liqueur. Cut into round slices 4 apples e immerse them gradually in water acidulated with lemon.
4) Take a non-stick cake pan with high sides, 24 cm in diameter, preferably hinged; obtained from the sheet 3 discs, 2 of diameter of the cake pan, one a little wider. Lined the pan with a sheet of moistened parchment paper, then settle down the largest disc, making it go up on the edges.
5) Pour in the center of the pastry a generous spoonful of cream e roll it out in an even layer.
6) Cover with apple slices e distribute yourselves over half of the pine nuts and raisins drained from the liqueur.
7) Cover with a second pastry disc e carry on with a layer of cream, apples, raisins and pine nuts.
8) Finish with the last disc of puff pastry e brushed with the remaining yolk beaten with a little water.
9) Put in the center the remaining apple, half sliced and half whole, and brush it with a syrup prepared with the rest
sugar and a little water. Cook in the oven at 180 ° for 40 minutes, baked And sprinkle of powdered sugar.
[ad_2]
This recipe has already been read 336 times!