Apple Pie with a Delicious Twist #youtubeshorts #pies #shorts

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Make the pie dough: rub the flour, salt and cubed butter until coarse meal, add the egg and water, mix until just combined, chill until firm, roll to about 3 mm thick and 4 cm larger than the pan, line the tart pan, and freeze the shell.
2. Make the custard: bring the milk, vanilla pod with its seeds, and a third of the sugar to a boil, then remove from heat, cover and infuse at least 20 minutes.
3. Whisk the whole egg, egg yolks, remaining sugar and starches in a bowl.
4. Return the milk to a boil, temper the egg mixture with about a third of it, then return everything to the pan.
5. Whisk constantly, bring back to a boil and cook for 2 full minutes. Remove from heat and take out the vanilla pod.
6. Blend the custard until smooth, pour onto a plastic-wrapped frozen baking sheet, cover the surface with plastic wrap, cool to room temperature, then refrigerate until fully chilled.
7. Pipe the chilled pastry cream into the frozen shell. Peel, core and halve the apples, thinly slice them, and arrange in tight overlapping rows, covering the base with any scraps.
8. Preheat a convection oven to 350°F (180°C) for 30 minutes with a pizza stone inside. Bake the pie for 50 minutes.
9. Remove, dust with vanilla or raw sugar, dot with butter if desired, then return and bake 10 to 15 minutes more.
10. Rest in the pan for 10 minutes, unmold carefully and cool completely on a wire rack.

Summarized from Bruno Albouze's video. Watch it for the details.

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