Caramelised Apple And Brioche Pie

Posted 2015-06-20 by DJ's Kitchen ⇒ follow

This recipe is adapted from Dutch Apple pie I made some years back and Tatre Tatin. I use Brioche for its buttery sweetness instead of sponge cake like in the Dutch recipe.

I prefer the random displacement of the apple as it adds to its rustic finish but you could easily arrange the apples in a uniform pattern.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Makes: 4 - 8 servings

Ingredients
2 apples (I used pink lady)
80gm butter
10 tbsp. brown sugar (firmly packed)
2 tsp vanilla extract
1 loaf brioche (I found it in Coles)
1 sheet shortcrust pastry

Method

Preheat oven to 180c, using the bake or top and bottom element feature if your oven has it.

Peel, core and thinly slice the apples.

Place the butter sugar and vanilla into a pan, place on high heat and bring to the boil. Add the apples and continue to cook until the apples are soft (approx. 4 minutes).

Line a deep tin with greaseproof paper then pour or place the apple/caramel mix in the bottom.

Next cut the brioche into thick enough slices to almost fill the cake tin.

Lastly place the pastry sheet on top of the brioche and tuck in the edges in around the brioche.

Cover with a solid lid (I used a cast iron casserole lid) and place in the oven. After 20 minutes remove the lid and cook until the pastry is cooked.

When the pastry is cooked remove from the oven and allow to cool slightly for 5 minutes.

TO SERVE:

Place the serving plate on top of the cake tin and carefully invert. Remove the tin, remove the paper and dust with icing sugar. Serve with fresh raspberries and double cream.

Categories
#pie_competition
#dessert
#simple
#delicious
#apple
#winter

%recipeyum

226880 - 2023-07-17 10:14:42

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