Loading ...
Ingredients
1 pre-fabricated pie crust (about 9.5″ or 24 cm in diameter) or ± 340 grams / 12 oz. croissant dough (cooled) and a support filling (e.g. rice or beans). You will also need baking paper.- 500 grams / 1.1 lbs apple slices (tart). I use the “golden renette” variety. They have a nice taste.
- sugar (to taste)
- cinnamon (to taste)
- lemon or lime juice
- butter
- ± 240g / 1 cup cream cheese (I use one package of mascarpone, but don’t know if that’s widely available in the US)
- 1 package of instant vanilla pudding (I use ‘Saroma‘ by Dr. Oetker)
- 335 ml or 1 1/2 cup of milk
- a bit lemon rind
- ± 2 tablespoons apricot jam
Directions
- If you bought a prefab pie crust, you can skip this step.
If you don’t use a prefab pie crust, take the prefab croissant dough instead and coat a skillet with it. (I use these). When you’re done, cover the inside with the baking paper (cut a circle for the bottom and one or two strips for the sides. Add the rice or beans as a support filling to prevent the dough from rising too much. - Peel the apples and cut them into slices of about 1/2 inch (or about 1 cm). Take a big bowl and add together the apple slices, sugar, cinnamon and lemon juice. Take a frying pan and fry the apples until they soften up. Take the pan from the fire. If you made your own pie crust, it should be ready about now. Take it from the oven and let it cool.
-
Take a medium sized bowl and add the mascarpone and some of the milk (about 235 ml or 1 cup) . Whisk until you get a fluffy mixture. Add the package of instant pudding mix. Whisk thoroughly until it is mixed well. Add the rest of the milk until you get a nice, smooth creamy battering. Check if the pie crust cooled down enough and remove the support filling. I use rice and store this in a special container so that it can be used again later. Remove also the baking paper. Put the bowl with the cream in the fridge and let the crust cool even more. - In the mean while, take a small sauce pan and gently heat the apricot jelly. Add a bit (about 1 teaspoon) of grated lemon rind to the apricot jelly. Heat it until you get a smooth, runny sauce. Take the pan from the fire. Take the cream from the fridge.
Pour the cream into the pie crust, gently add the apple slices. Use a pastry brush to apply the apricot sauce on the apples. They will be nice and shiny as the apricot jelly dries up. Put the pie in the fridge for an hour and enjoy.
Let me know what you think of it and leave comments with suggestions!
Posted under Home Baking
This post was written by Inge on February 16, 2008
