APPLE COOKIE PIE | Blondies Kitchen Channel скачать в хорошем качестве

APPLE COOKIE PIE | Blondies Kitchen Channel

OH MY APPLE PIE! How do you take a classic and turn it into FANTASTIC? You obviously add cookie… Our cookie casing turns this American classic into a modern SHAMAZING dessert, which will wow your friends and family. Want to get ahead and have this ready for a dinner party? Pre make the filling up to 3 days in advance and, have your entire pie ready to bake in the fridge up to 2 days in advance. We can’t wait to see what you think of this one so don’t forget to share any recreations on social media and tag @blondieskitchen. LET’S GET BAKING XOXO Ingredients: For the apple pie filling: 6 green apples (475g of peeled, cored and diced apple) 1 tbsp cinnamon 1 tsp vanilla paste or extract 75g unsalted butter 1 1/2 tsp salt 325g light brown sugar 235ml water 20g cornflour For the cookie pie base and top: 250g unsalted butter, softened 400g caster sugar (we use golden) 2 eggs 1 1/2 tsp salt 2 tsp vanilla paste or extract 450g self raising flour Method: First make the apple pie filling. In a large saucepan, toss in the apples, cinnamon, vanilla, butter, salt and sugar. Mix the cornflour with 1tbsp water (from your 235ml) and stir to a paste. Put the paste into your pan too. Cook over a high heat until a thick caramel forms and the apples have softened slightly. This should take around 10 minutes. Stir it every now and again to coat the apples in the caramel sauce. Once the apples have softened slightly and the sauce has thickened, remove from the heat and set aside to cool. In the meantime make your cookie casing. In a stand free mixer or using electric beaters, beat together the butter and sugar until pale and fluffy. Gradually add the eggs, one at a time, until fully combined with the butter and sugar. Pour in the vanilla and a sprinkling of salt. Beat again until combined. Tip in the flour and beat on a medium speed until your dough has formed. Weigh 600g of the dough for the base and 600g for the lid. Set your lid dough aside. Line your 24cm enamel dish (or any pie dish you have) with your dough, pressing up the sides to encase your filling. Try and press it out evenly so you have a good ratio of cookie base to filling. Once you’re happy, you can fill with your cooled apple pie filling. Spread the mix out with a spoon to distribute it across the entire base. 10. Take your 600g lid dough and press out across the top of your pie. If baking right away, pre heat your oven to 175C before putting in the oven, or cover and chill for up to 2 days before baking. (Bring to room temperature for 1-2 hours before baking if you are going to do this however). 11. Bake for 30-40 mins until the top is golden and crisp. Sprinkle over some granulated sugar just before serving for the ultimate apple pie rustic look. 12. We recommend serving with vanilla ice cream for ultimate satisfaction.