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*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
APPLE PIE
Serves 6/8 Serves 6/8
To make the base:
Mix the fl our sieved with the salt, add the softened
butter, sugar, baking powder and next the water, then
bring together into a fi rm dough. Leave to rest in the
refrigerator for 30 minutes.
To make the custard:
Heat the milk with the vanilla essence and then remove
from the heat. In another bowl, beat the sugar, egg,
our and corn fl our together. Add this mixture to
the milk, stirring constantly on the heat to obtain a
creamy custard. Once cooked, add rum to taste.
Line the pie dish with baking paper. Roll out the pastry
to cover the bottom and edges of the dish.
Spread the custard prepared earlier over the pastry.
Cut the apples into segments (about ½ cm thick).
Arrange the slices of apple so that they are slightly
overlapping, covering all the pastry.
Once cooked, let the cake cool and then glaze it with
the gelatin for desserts.
Select “PIES” from the “RECIPES” menu, then the
APPLE PIE” recipe and confi rm.
Notes:
__________________________________________
Preparation: 50 min
Cooking time*: 75-90 min
Recommended equipment:
shallow metal pie dish
(diameter approx. 28 cm)
Tips and variations:
Crumble some biscuits on top of the
pastry befor
e pouring the custard on
top: this will ensure the pastry stays
crisp, not soggy.
Before baking, give the apples a
ligh
t dusting of powdered cinnamon.
43
PIES
4 apples
250 g of plain fl our
50 g of butter
1 pinch of salt
80 ml of cold water
10g of baking powder
100g of sugar
For the custard:
500 ml of milk
2 eggs
10g of corn fl our
50 g of sugar
40 ml of rum (optional)
1 tspn. of vanilla essence
10 g of plain fl our
gelatin for desserts
45


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