PREPARATION
TO MAKE THE BASE
Mix the flour sieved with the salt, add the softened butter, sugar, baking powder and next the water, then bring together into a firm dough. Leave to rest in the refrigerator for 30 minutes.
TO MAKE THE CUSTARD
Heat the milk with the vanilla essence and then remove from the heat. In another bowl, beat the sugar, egg, flour and corn flour together.
Add this mixture to the milk, stirring constantly on the heat to obtain a creamy custard. Once cooked, add rum to taste. Line the pie dish with baking paper. Roll out the pastry to cover the bottom and edges. Spread the custard prepared earlier over the pastry.
Cut the apples into segments (about ½ cm thick).
Arrange the slices of apple so that they are slightly overlapping, covering all the pastry.
Once cooked, let the cake cool and then glaze it with the gelatin for desserts.
Select
“PIE” from the
“RECIPES” menu then the
“APPLE PIE” recipe and confirm.
TIPS AND VARIATIONS
• Crumble some biscuits on top of the pastry before pouring the custard on top: this will ensure the pastry stays crisp, not soggy.
• Before baking, give the apples a light dusting of powdered cinnamon.
