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Mixed Berries Pavlova Pie Cake

Apple And Custard Pie

Ingredients & Directions


1 c Flour
1 pn Salt
2 tb Sugar plus 1/4 cup
1/3 c Lard
2 tb Ice water
2 tb Butter
1 c Light brown sugar
1/2 ts Plus 1/8 teaspoon ground
-cinnamon
2 lb Granny Smith apples; peeled,
-cored and
; sliced 1/4-inch
; thick
1 c Heavy cream
1 Egg yolk
1/2 ts Pure vanilla extract
1 c Sweetened whipped cream

Preheat the oven to 350 degrees F. In a mixing bowl, combine the
flour, salt, and 2 tablespoons sugar. Add the lard and work it in
with your hands until the mixture resembles coarse crumbs. Add the
water, 1 tablespoon at a time. Form the dough into a smooth ball.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a
large saute pan, over medium heat, melt the butter. Stir in the brown
sugar and cook for 1 minute. Add 1/2 teaspoon cinnamon and apples.
Saute for 3 minutes. Remove from the heat and turn into a deep dish
9-inch pie pan. Remove the dough from the refrigerator and place on a
lightly floured surface. Roll out the dough into a circle about 12
inches in diameter and 1/8-inch thick. Gently fold the circle of
dough in half and then in half again, so that you can lift if without
tearing it, and until over the pie pan. Crimp the edges of the
pastry. Brush the pastry with the egg wash. Using a sharp knife, make
a 1-inch circle in the center of the pie. Place in the oven and cook
for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar,
cream, yolk, and vanilla extract. Pour the custard through the hole
in the pie. Place back in the oven and continue to cook for 30
minutes, or until the custard is set. Remove from the oven and cool
completely. Sprinkle the top of the pie with powdered sugar. Spoon
onto serving plates, garnish with whipped cream and serve.

Yield: 8 servings

Recipe inspired from Irish Country Cooking by Darina Allen, published
by Viking Penguin, 1996


Yields
1 servings

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