How to make
Work with a blender. Flat tray, lined with baking paper. Oven - 370°F (190°C).
Pour the flour, salt and sugar into a blender or food processor and blend to mix them. Place the cold cubes of butter evenly on the flour mixture and blend, until the mixture becomes crumbly - for about 15 seconds. There may be larger bits of butter left, but that's not a problem, let them be.
Then the icy water from the freezer is added - first up to 2 tbsp (30 ml) and on the principle of the start-stop button, it is blended, until the dough starts to combine with the water, but it should not form into a ball.
If the dough is dry, you can check it by pressing it between your fingers, then add a little more icy water. It should fit between the index finger and thumb and not spread out.
Divide the ball of dough into two equal parts, shape each into a disk, cover it with foil and keep in the refrigerator, until the butter hardens for about 1 hour. Only one disc is used and the other can be kept in the freezer for later.
The disc is taken and if has hardened, it is left for about 5 minutes to relax, so it will not tear during rolling with the rolling pin. It is placed onto a floured surface, the rolling pin must also be floured. The dough requires the right temperature, so that it does not tear while working with it and if it does, the cracks are closed up with your hands.
It is always rolled out from the middle to the end and it should be turned. It should be thin, about 12″ (30 cm) in size. Using the rolling pin, place it onto baking paper in a flat baking pan and leave it in the refrigerator for 1/2 hour. Preparation time about 30 minutes.
FRANGIPANE
Put the flour, almond flour, sugar and salt in a blender. Blend once. Then the other ingredients are added and mixed into a smooth paste - a few seconds. Transfer it into a bowl and refrigerate it.
APPLES
About 2.2 lb (1 kg) of apples or 4 large green apples are peeled, cleaned and cut into slices of about 0.2″ (0.5 cm). Remove the dough from the refrigerator and evenly spread the frangipane on top, by leaving 2″ (5 cm) ungreased on the sides.
The apple slices are arranged straight with their base facing down next to each other, by leaving 2″ (5 cm) of the dough uncovered. Fold the sides of the dough over the apples, check for cracks, spread them with cream or milk.
The pie is sprinkled well with sugar or 3 tbsp. Bake it at 370°F (190°C) for about 50-60 minutes. After baking, the apples should be tender and golden brown, also soft, but not mushy. The apple pie is left to cool.
The butter dough with frangipane and apples is ready.
I made this pie for the first time and if the proportions are followed, it will always turn out well, because it is easy and only its description is longer. But I can definitely say it's a delightful apple frangipane paired with a thin buttery crust, almond and lightly sweetened apples. A wonderful dessert for autumn, when there is such a wonderful fruit like apples.
They are one of the most used fruit in various pastries. Baking them requires using just the right variety of apples to maintain their shape. For this pie, I have chosen green apples, which have a astringent and sweet taste and are not mushy.
