Because it has rum. And one would never guess. It’s a simple pie – like most apple pies are – simple and delish. But this one is really good so if you are seriously watching your weight you should move on to a different page because this pie will entice you. I think I ate half all by myself – you know, like the song…all by myse-e-elf, I ate the pie, all by myself, almost all…… 🙂 Well, good thing it’s not all that heavy so please stay – and make, and eat, and enjoy!
Here is the grocery list:
For the dough
- 2 eggs
- 100 g sugar (I use brown sugar)
- 150 g butter
- 300 g flour
- tsp baking powder
- a pinch of salt
For the filling
- 5 Granny Smith apples – or a different kind – I use GS because they are sour. Sweet apples dull the taste but if sweet apples are your only choice then just add a bit of squeezed lemon juice to lift the taste.
- 150 g sugar
- 1 vanilla sugar
- 2 tablespoons of rum
- 1 teaspoon of cinnamon
- a little bit of lemon zest
First the dough:
Beat the eggs. Add sugar. Mix to dissolve the sugar. Add butter (grind it so you can easily incorporate it). Mix. Add flour and baking powder. And a pinch of salt. Mix into a moderately hard dough, then leave the dough in a freezer for a few minutes – until you make the filling.
Now the filling – yummy:
Grind the apples. Mix in the 150g of sugar. Add 1 sachet of vanilla sugar. Add the rum, cinnamon and lemon zest. Mix all together. The apples will let out some juice but that’s okay.
Press half of the dough on a pan – no need to coat with anything.
Top with the apple filling.
I tried to roll the dough into a nice even sheet for the top but it didn’t quite work – as the messy rolling pin can prove – so transferred the thinned dough in pieces and covered the pie – and it looks ok when baked. It kind of melts together.
Bake at 180 degrees Celsius (360 F) for about 35 minutes.
This pie is great warm out of the oven, but I prefer it the next day – or even the next next day…if it happens to last that long!
So, enjoy, space peeps, and