Philip Khoury’s recipe for forbidden apple pie | The sweet spot
Share:
A flavourful pie made with apples, olive-oil pastry and the (relatively) mysterious tonka bean. Flaky olive-oil pastry, which requires no resting or blind baking, here encases beautifully layered, sweet apples that don’t need to be pre-cooked. Despite its intricate appearance, this pie comes together surprisingly quickly – I once assembled it live on TV in less than eight minutes. It also makes use of the nutrient-rich skins, and is scented with a touch of grated tonka bean, prized for its heavenly vanilla, almond and spice notes. If you’re in the US, where tonka is banned, simply double the cinnamon for an equally epic apple pie.
![[Try this recipe and many more on the new Feast app: scan or click here for your free trial.]](https://i.guim.co.uk/img/media/a66b3d26d0d775e2820e2dc31fab3d41b624f6fd/0_0_460_460/master/460.jpg?width=120&dpr=1&s=none&crop=none)
Prep 20 min. Macerate 20 min. Cook 50 min. Makes 1 x 23cm pie. For the pastry. 450g plain flour. 1 tsp fine salt. 30g caster sugar. 180ml olive oil. Milk, or plant-based alternative, for brushing. Demerara sugar, for sprinkling. Ice-cream or cream, or plant-based alternative, to serve.
For the filling. 1kg apples (I like pink lady or braeburn), cored and peeled, peel reserved and flesh cut into 1-2mm slices (a mandoline will make light work of this). 130g caster sugar. 1 tsp ground cinnamon. 1 tonka bean, grated on a microplane. 1 tsp vanilla bean paste.
½ lemon, zested, plus 1 tbsp juice. 30g cornflour. To make the flaky pastry, combine the flour, salt and sugar in a bowl, then add the oil and mix until the flour is evenly coated. Gradually add 75ml cold water, then stir until the mix comes together into a smooth dough.
Put two-thirds of the dough between two sheets of greaseproof paper, then roll it out into a 3-4mm-thick disc about 30cm in diameter. Put the remaining third of the dough between two more sheets of paper and roll out into a smaller 25cm disc of similar thickness. Use the larger disc to line a 23cm tart tin, trim the edges, leaving a 3cm overhang, then press gently into the tin.
Share:
More for You
Top Followed
Trending
You Might Also Like
