True Gold Apple Pie

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: True Gold Pie Crust

Ingredients

486g Flour
100g deZaan True Gold Cocoa Powder
80g Granulated Sugar
4g Salt
300g Hazelnut Flour
480g Butter
150g Water

Method

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

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

Method

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.

MORE RECIPES FOR True Gold

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Cocoa Kabocha Pie

True Gold Citrus Almond Gateau Voyage

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