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Apple pie with pastry cream preparation: approx. 30 minutes + 35 minutes in the oven yield: 10 to 12 slices • 2 peeled, chopped apples • juice of ½ Sicilian lemon • 50g of white raisins (optional) • 1 teaspoon of ground cinnamon (optional) • 2 free-range chicken eggs at room temperature • 100g of refined sugar • 100ml of whole milk at room temperature • 50ml of olive oil • 50g of potato starch • 150g of wheat flour • 1 tablespoon of baking powder • pastry cream (recipe from the channel) • powdered sugar for sprinkling 1 26cm round pan or 1 low square pan greased with butter and flour METHOD Leave the raisins to marinate in the brandy for 30 minutes. In a bowl, place the apples, chopped into small pieces, with the lemon juice. Add the raisins and cinnamon powder. Set aside. In another bowl, crack 2 eggs, add the sugar and beat vigorously with a whisk for 2 minutes. Add the milk, olive oil and flour with the starch, sifted. Mix with the whisk and when the dough is very smooth, incorporate the yeast. Add the apples with the raisins, mix with a spatula and transfer everything to the greased pan of your choice. Place the pastry cream in a sac a poche (pastry bag) and make a spiral of cream over the dough, starting from the center. If you don't have a pastry bag, you can use a spoon to do so. Bake for 35 minutes at 180 ˚C. Remove from the oven, sprinkle with powdered sugar and serve warm. _____ Production: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Direction: Juliana Ayres Camera and sound assistant: Maira Sousa Henrique Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel