APPLE PIE A LA MAXIM
Äppelpaj Maxim
Makes 1 pie
INGREDIENTS:
Please see conversion chart below! :o)
3 tart apples
Dough:
2 1/2 dl (1 1/2 cup) all-purpose white flour
1 tbs sugar
100 g (3 1/2 oz) butter or margarine
1 egg yolk
Almond creme:
150 g (good 5 oz) almonds
100 g (3 1/2 oz) room-tempered butter or margarine
1/2 dl (1/4 cup) powdered sugar
1 egg
grated peel from 1/2 lemon
1 tbs potato flour or corn starch
1 dl whipping cream
Liquid:
6 dl (good 2 1/2 cups) water
3 dl (1 1/2 cup) sugar
1/2 lemon
1 cinnamon stick
Brushing:
4 tbs apricot jam/marmalade
1 - 2 tbs water
METHOD
Start with the dough. Chop flour, sugar, and fat together to a crumbly
mixture. Add egg yolk and quickly work the dough together.
Leave in the fridge for at least 1 hour.
Scald, peel, and grind the almonds for the almond creme. Stir fat and
powdered sugar white and fluffy. First add the egg and then
remaining ingredients.
For the liquid, bring all the ingredients to a boil.
Split, peel, and core the apples. Put them in the liquid and boil until
barely tender. Heat the oven to 200C/400F. Roll and press
the dough out into a dish with removable bottom. Pre-bake for
about 15 minutes.
Distribute the almond creme evenly in the pie crust. Take up the apples
from the liquid and drain them. Press them down into the
almond creme, cupped side up, and bake for about 30 minutes or
until the pie is nicely colored.
Stir apricot jam/marmalade with the water and brush the pie with this.
Serve and enjoy!
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 22, 2000
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