Thursday, October 7, 2010

Cup of Pie
serves 4

6 granny smith apples, reserve 1 for pastry topping
1/4 cup granulated white sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons brandy
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons unsalted butter
1 egg, mixed with water for egg wash
1/2 frozen puff pastry sheet, thawed
4 ramekins, about 3 1/2-inch diameter
confectioners sugar for dusting

Preheat oven 375 degrees F. Peel and cut 5 apples in a medium dice and place in a large bowl. Add lemon juice and brandy to diced apples; toss to combine and set aside. In a large saucepan over moderate heat combine white sugar, brown sugar, cinnamon, nutmeg, salt, butter and cornstarch. Add in diced apples to sugar mixture and stir until well combined, cook for 15-20 minutes until apples start to become soft. Meanwhile on a floured surface roll out pastry sheet to 1/8-inch thickness. Using a cookie cutter or bottom of a glass, cut out four 4-inch circles.Transfer pastry to a lined baking sheet and using a fork prick pastry circles, brush with egg wash and refrigerate for 5 minutes. Using remaining apple cut 4 rounds of 1/4-inch think. Fill ramekins with apple filling, top with pastry circle and then apple round. Transfer to a baking sheet and bake for 15-20 minutes until pastry is golden brown. Dust with confectioners sugar and serve.

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