Imperial apple pie: The regal twist on a classic dessert

Apple pie is a classic dessert cherished for years. It is unique because it can vary each time, yet the taste of apples remains the central focus. There are numerous variations to discover.

Anyone who claims their favourite dessert is apple pie might be referring to a slightly different pastry. What is fascinating about confectionery is the myriad combinations of apples and pastry. The differences can relate to the preparation of the pastry, as shortcrust, sponge, or puff pastry all make excellent choices. Apples? Traditionally, tart ones are favoured, yet they're not the only option. They can be fresh, sautéed, finely chopped, in larger slices, or transformed into a mousse. Then there are the spices. Cinnamon, cloves, and vanilla are most commonly used, and these combinations provide endless possibilities.

The imperial apple pie is one of the variations of this traditional bake. What sets it apart? It's made with delicate pastry that stays moist for an extended time. Oil and cream are used in the preparation. The apples need to be sautéed into a smooth mousse, with gelatin added. The fruit is not baked, so it retains its fresh taste. The apple pie can be adorned with icing sugar or a glaze.

Ingredients:

For the pastry:

• 2 eggs,
• 50 grams of sugar,
• 75 grams of plain flour,
• 75 grams of potato starch,
• 3 tablespoons of oil,
• 2 tablespoons of cream,
• 1/2 teaspoon of baking powder

Apple layer:

• 800 grams of apples,
• 1 tablespoon of brown sugar,
• 1 tablespoon of butter,
• 1 teaspoon of cinnamon,
• a pinch of ground cloves,
• 3 teaspoons of gelatin,
• 60 millilitres of water.

For the glaze:

• 125 grams of icing sugar,
• about 5 tablespoons of lemon juice.

Method of preparation:

1. Begin by preparing the pastry. Separate the yolks from the whites. Whisk the whites until stiff.
2. Once the whites are stiff, gradually add the sugar, followed by one yolk at a time.
3. Next, incorporate the mixed flours and baking powder.
4. Finally, add the oil and cream, and combine thoroughly.
5. Pour the mixture into a baking tin lined with baking parchment. Bake for about 20 minutes at 170 degrees Celsius.
6. Peel and grate the apples. Sauté them with butter, sugar, and spices for about 40 minutes until they form a mousse.
7. Sprinkle the gelatin over cold water and set aside to expand. Add it to the warm apple mixture, blend, and allow to cool.
8. When the apple mixture starts to thicken, place it on the cooled pastry. Smooth the surface and refrigerate until set.
9. Combine the icing sugar with lemon juice to make a smooth glaze.
10. Adorn the apple pie with the glaze.