So what do we need?
- Flour 800-900g
- Butter 300g
- Sugar 1dl (powdered sugar goes awell)
- Vanilla sugar 1 table spoon
- Eggs 2pc
- Water 1 table spoon
So, how do we make it?
- Mix the flour with cold butter and sugar and use your hands so you get to know the dough, add the eggs and a little bit of water, 1 table spoon is enough. The dough should be semi sweet in my opinion but you decide yourself, and taste it a few times during the mixing so you can add some sugar if you prefer.
- Do not work with the dough for too long, handle it with care, take a little of plastic film and cover the now finished dough and let it rest for 20 to 30 minutes in the fridge
- When the dough has rested for a while, remove it from the refrigerator and take out a mold with high edges.
- Dress the mold with the dough and ensure that you cover it up to the edges, make small holes in the dough with a fork. Save a little bit of the dough for later so that you can make a pattern on the top of the cake. Take 2 spoons with sugar and allow the sugar to fill up the holes and let it rest in the refrigerator for 10 minutes.
- Pre – heat the oven to 175 degrees and pre bake it for a about 10 – 12 minutes (sugar causes the dough to go crunchy)
- Apples: 4pc (use apples with a little bit of acidity)
- Pear: normal size 4pc
- Apple sauce: 1dl
- Raisins: 2dl
- Sugar granulated: 1dl
- Almonds granulated: 1/2dl
- Syrup: 1dl
- Butter: 25g
- Cinnamon: 2 table spoon
- Cardamom : 1 table spoon
Do it like this:
- Take out a saucepan or if you have a cast iron pot. Put the sauce pan at medium heat at the stove (level 4 of 6) and add a knob of butter.
- Peel and cut the apples and pears into fairly large pieces, add them to the pan along with raisins, apple sauce, syrup, and half of the granulated sugar, almonds, cinnamon and cardamom.
- Let everything simmer until you have a little bite left (al dente) in the fruit. Use cinnamon and cardamom so you get a perfect balance of taste. When you are satisfied with the taste and texture, pour over the apple and pear compote in a bowl and wait a while until it has cooled down.
- Fill the pastry mold with the compote and roll out the remaining portion of the dough.
- Make 2 inches long and 2 inches wide stripes and make a grid on top of the pie.
- Brush the surface with a whisked egg and let the remaining amount of almonds and cinnamon as well as cardamom on top of the pastry.
- Add small dabs of butter over the pie before you put it into the oven at 175 degrees. The pie is done when it has got a lovely golden brown color and it takes about 20 – 30 minutes, but please check it out when half the time has gone if you uncertain about your stove.
- Let it cool down for a while and serve it with custard, ice cream or with a spoon mascarpone crème, and serve it with a glass of sweat wine like Setubal from the producer Jose Maria de Fonseca.
Keep on cooking