Ingredients for 6 servings:
For the dough:
For the filling:
- 200 g (1 1/3 cup) all purpose flour,
- 100 g (1/2 cup) cold margarine,
- 1 tablespoon vegetable oil,
- 1 tablespoon fine sugar,
- 1 dl (1/4 cup) cold water, pinch of salt.
- 1 kg (2 pounds) Golden Delicious or pippin apples,
- 2 eggs,
- 70 g (1/3 cup) fine sugar,
- 1 envelope vanilla sugar or 1 teaspoon vanilla extract
- 4 pinches of cinnamon,
- 200 ml (6fl oz) heavy cream or half-and-half.
1. Prepare the pastry dough: In a large bowl, blend with your fingers the flour, sugar, margarine, vegetable shortening and salt until mixture resembles fine bread crumbs. Add gradually the cold water, mixing until a crumbly dough begin to form, but do not overwork the dough. If the dough is crumbly add more water. If it is wet and sticky, sprinkle over a little more flour. Form the dough into a ball, dust it with flour and chill it, wrapped in wax paper, for 1 hour.
2. Preheat oven to 425 degrees F (215 C). Butter a 10-in (26 cm) deep tart plate. On a lightly floured board, roll out the pastry dough into a circle and line the plate with it. Prick the base of the pastry shell all over with a fork and chill for 10 mn before baking.
3. Peel, quarter and core the apples. Cut each quarter into 4 slices. Arrange evenly over the pastry in the form of a rose, starting from the outside and overlapping the slices slightly. Bake for 15 minutes.
4. Meanwhile, prepare the custard filling. Whisk together the eggs, sugar, vanilla sugar and cinnamon until well combined, and then the cream.
5. Take the pie out of the oven, pour this mixture over the apples and bake for another 30-35 minutes or until the apples are tender. Serve warm or at room temperature.
Wine Pairing Tips:
The sweet late harvest, or -vendanges tardives-, wines of Alsace provide a perfect match for fruit desserts, offering aromas of candied fruit and subtle spice with enough acidity to remain relatively fresh. In this style, choose a Muscat, or even Gewurztraminer, which are generally fruitier.