Ingredients
2.5 cups flour
1/2 tsp salt
110 g butter
1/2 cup water
For the filling:
4 apples
6 tbsp sugar
3/4 tbsp flour
1/2 tsp cinnamon
1/4 tsp salt
a pinch of nutmeg
1 egg
In a bowl, combine the flour and salt. Using a sharp knife, cut the butter into the flour mixture until fine crumbs form. Add ice water 1 tablespoon at a time. Form the dough into a ball, divide into 2 pieces, and wrap each piece in plastic wrap. Flatten the dough into a disc and refrigerate for 30 minutes. Meanwhile, prepare the apples.
Peel the apples and cut into small cubes. In a bowl, combine the apples with flour, sugar, salt, cinnamon, and nutmeg. Cover the bowl with plastic wrap until ready to use.
For two small boats, take two rectangular aluminum pie pans, wrap them in foil, and, following the instructions in the picture, shape the pan into a boat shape. Grease the inside with butter.
Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Take one of the dough disks. Roll out the dough, divide it into two pieces, and place them in the prepared pans, as shown in the picture. Use a fork to poke holes in the dough. Fill the two boats with dry beans or dry rice and bake for 15 minutes. Remove the boats and let them cool. Return the rice or beans to the pans.
Divide the apple filling between two spoons and fill the boats with it. Remove the second disk of dough from the refrigerator, roll it out, divide it into two pieces, and close the filling in each "ship," sealing the edges tightly.
Whisk the egg with 1 teaspoon of water and brush the "deck" of both "ships" with this mixture. Return to the oven for 10 minutes, then reduce the temperature to 175°C (355°F) and bake for another 35 minutes. If the "bow" of the ship begins to brown too much, re-wrap it in foil.
Remove the "ships" from the oven, unmold them, and place them on a baking dish lined with parchment paper. Brush the edges with the remaining beaten egg and bake for another 15 minutes (425°F (220°C)). If the edges are golden, remove them. Make sails from colored paper and long wooden skewers.
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