Crowned Pie
““A galette-style pie decorated with a golden crown and served at Ishgardian festivals.””
- Prep time: 30 minutes
- Cook time: 1 hour
- Yields one 12"/30 cm pie
|
US |
Ingredients |
Metric |
|
2 |
puff pastry sheets |
2 |
|
1 tbsp |
lemon juice |
15 mL |
|
3 |
apples, peeled, cored and sliced |
3 |
|
½ cup |
butter, divided |
115 g |
|
2 |
whole eggs |
2 |
|
1 ¼ cups |
sugar or maple sugar |
125 g |
|
1 ½ cups |
ground almonds |
125 g |
|
1 tbsp |
lemon zest |
6 g |
|
1 tsp |
ground cinnamon |
2.5 g |
|
1 tsp |
kosher salt |
6 g |
|
1 |
egg yolk |
1 |
|
1 tbsp |
water |
15 mL |
- Thaw the puff pastry according to the package directions.
- Fill a medium bowl with water and stir in the lemon juice and the apples.
- Heat 2 tbsp/30 g of butter in a medium pan over medium-low heat.
- Strain the apples and discard the water.
- Cook the apples in the pan until they are soft but not falling apart, about 7 minutes.
- Drain any accumulated liquid and set the apples aside to cool.
- In a medium bowl, whisk together the whole eggs, sugar, almonds, lemon zest, cinnamon and salt.
- Melt the remaining butter and whisk it into the almond mixture.
- Cover the bowl with plastic wrap and refrigerate it until the puff pastry is thawed.
- Line a baking pan with parchment paper.
- Using a pan lid or dinner plate, trim both puff pastry sheets into circles.
- Transfer one puff pastry circle to the prepared pan.
- Place the almond mixture and apples in the center of the puff pastry leaving a 1”/2.5 cm border. If you are adding a fève, bean or charm, press it into the filling.
- Wet the border and carefully place the second puff pastry circle on top.
- Gently press down on the border to seal.
- Using the back of a knife, scallop the edges and draw a design into the surface of the pie without cutting through the pastry.
- Cut a few vents into the top crust.
- Refrigerate the uncooked pie for 30 minutes.
- Preheat the oven to 375°F/190°C.
- Whisk together the egg yolk and the water to make an egg wash.
- Brush the egg wash on the top only, avoiding the scalloped edge.
- Bake the pie for 15 minutes then set the temperature to 350°F/180°C and bake it for another 40 minutes or until the crust is puffed and golden brown.
Tip: Rotate the pan 3 times during baking to ensure the pie browns evenly.
This recipe was created by adapting from:
