You know you want to eat this pie! There's only one way to try it - bake it!
Sieve flour into food processor
Cube butter and add to processor as well as sugar and a pinch of salt
3.pulse until the mix resembles breadcrumbs
Add the egg until it forms a ball
Cover in cling wrap and leave to rest in the fridge
Roll out on a floured surface
Pit the prunes and leave to soak in the vino cotto and Pedro ximinez while peeling and coring the apples
Slice the apples
Place prunes into a saucepan and reduce the alcohol. Mix in apples, lemon, spices and corn flour
Spoon into pastry case and top with rolled pastry.
Using a leaf cutter, cut leaves from shortcrust and arrange, starting from the edge and working your way to the centre. Be sure to use a little egg wash to bind all the leaves, filling the gaps. Egg wash the whole top once finished
Bake at 180C for around 1 hour, making sure the top is lovely and golden
For the crème anglaise:
Place milk, cream and vanilla in a saucepan (split the vanilla bean in half, scraping the seeds into the saucepan and including the bean itself) and bring to simmering point
In a large bowl whisk together the sugar and egg yolks, making sure the mix is pale, thick and glossy
Whisk in a third of the hot milk, ensuring there are no lumps. Add the rest of the milk and cream and then transfer back to the saucepan over a medium heat
Stir constantly with a wooden spoon until it coats the back of the spoon and is thick
Sieve the anglaise and then pour into a serving jug
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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