This recipe contains gluten free notes.
- 1 3/4 cup flour (GF use Domata)
- 2 tbsp sugar
- 1/4 tsp. salt
- 7 tbsp butter, cut into small flocks
- 1 egg yolk
- 1-2 tbsp cold water
- Prepare crust: Mix flour, sugar and salt. Cut the butter and egg yolk into the mixture until course crumbs form. Starting with 1 tablespoon of cold water, add enough water to the dough to form a ball. Wrap the dough ball in plastic wrap and chill for at least 2 hours. (Note: small, yellow flecks of egg yolk may still be present, this will not affect the final outcome.)
- Using 2/3 of the dough, roll out a circle big enough to cover the bottom of a 10 inch springform pan .
- (If your pan is smaller, you wonÄôt be able to use all the custard). Roll the remaining dough into a rope, flatten with a rolling pin and line the sides of the pan. Where the bottom meets the sides use some water and pressure to seal.
- Tips:Crust should seal so that there is little or no leakage. DonÄôt worry if the sides donÄôt stay up, you can use the apples to prop them up. Another trick to get sides to stay up is to use a bit of cold butter between the pan and dough and to build up the sides so that they are thicker on the bottom, thinner at the top.
- Tip: Use empty vanilla pod when you make rice pudding or hot chocolate. Remove before serving.
- Pour the custard mixture over the apples and up to the edge of the crust. Place pan in the oven and bake approximately 35 minutes or until apples are soft when pierced with a fork and custard is almost set (custard will finish setting up as it cools).
- Remove from oven, cool, remove from springform (at least remove the ring) and serve with whipped cream.
Gooseberries Fresh Food Market