Part 1: True Gold Pie Crust
Ingredients
Method- 486g Flour
- 100g deZaan True Gold Cocoa Powder
- 80g Granulated Sugar
- 4g Salt
- 300g Hazelnut Flour
- 480g Butter
- 150g Water
- Mix all dry ingredients until combined.
- Add butter and water and mix until combined.
- Rest the dough for 30min.
- Roll and mold the pie mold.
- Blind bake at 170ºC/338ºF until light golden brown.
- Refer to apple pie filling for further instructions.
Part 2: Apple Pie Filling
Ingredients
Method- 1500g Apples (Granny Smith) - peeled and sliced
- 100g Granulated Sugar
- 100g Raisins (optional)
- 2 Lemon Zest
- 2 Orange Zest
- ½ Vanilla Bean
- 2g Cinnamon Powder
- 3g Salt
- Mix all ingredients together (carefully).
- Add the mixture to the pie shells. Pack to the edge of the pie shells.
- Bake at 170ºC/338ºF for approx. 30-40 min.
- Cool down completely before adding basic 1:1 meringue on top.
- Finish by torching meringue.
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