Ernest Knam’s apple pie is a true delight, a shortcrust pastry shell with lots of apples and raisins inside, a perfect dessert for any occasion.
Knam’s apple pie is very reminiscent of the classic pie, nothing like the classic apple cakes of our grandmothers, but when tasted, it is soft, juicy, and the predominant flavor is that of the fruit; it is not overly sweet and cloying.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ernest Knam’s Apple Pie:
- 2 1/4 cups all-purpose flour
- 2/3 cup butter (softened at room temperature)
- 2/3 cup granulated sugar
- 2 medium eggs (at room temperature)
- 3 tbsp whipping cream
- 1 pinch fine salt
- 1 tsp vanilla extract
- 4 golden apples
- 3/4 cup powdered sugar
- 1 organic lemon
- 1/3 cup raisins
- to taste rum
- to taste powdered sugar
Tools for Ernest Knam’s Apple Pie:
- 1 Springform Pan
- 1 Knife
- 1 Pastry Board
Steps for Preparing and Baking Knam’s Apple Pie:
First, prepare the shortcrust pastry, which must rest in the refrigerator for 1 hour. You can also make it the day before and then leave it at room temperature for 30 minutes.
In a bowl, place the softened butter cut into pieces, add the granulated sugar, vanilla extract, and mix well with a spoon to obtain a very soft and pliable mixture. Now add a pinch of salt and the cream, stir well, and finally, gradually add the sifted flour.
Work the ingredients, and when they start to combine, transfer the mixture to a pastry board, work well until you get a smooth and homogeneous dough, form a dough ball, cover it with plastic wrap, and place it in the refrigerator for 1 hour.
In a small bowl, place the raisins, add a few tablespoons of rum and some warm water, and let it rest for 15 minutes.
Grate the lemon zest and squeeze the juice.
Peel the apples, cut them in half, remove the core, and cut them into small cubes.
In a bowl, place the apples, add the lemon zest and juice, powdered sugar, and finally, the raisins previously drained from the liquid.
Mix the ingredients well and let rest for 30 minutes.
Take the pastry, divide it into two parts, one larger than the other. Roll out the larger one into a sheet 0.2 inches thick, place the sheet on a sheet of parchment paper and line the 9.5-inch diameter springform pan.
Roll out the remaining pastry into a disc the same size as the pan.
Pour the apple filling into the pastry, level it well and cover with the pastry disc, trim the excess dough, seal the edges well and make incisions on the surface so that the pie does not puff up during baking.
Brush the surface of the pie with melted butter and add a dusting of granulated sugar.
(We did not brush it with melted butter).
Bake in a preheated oven at 350°F for 40/45 minutes, it should be nicely golden.
After the time has passed, remove the pie from the oven, let it cool, and before serving, sprinkle it with powdered sugar.
