Apple Pie

The dough can be refrigerated from 2 days in refrigerator to 2 weeks in freezer. Quince paste, also known as membrillo, is often available in well-stocked markets and specialty cheese shops. It will take about one and a half hour to make this pie including the time to assemble the materials together. This apple pie recipe makes about 6 to 8 servings.

Ingredients:

For Pastry Dough:

¼ cup Ice Water
¼ tsp Kosher Salt
1 cup Flour
1 tsp Sugar
2 tbsp Yellow Cornmeal
7 tbsp Unsalted Cold Butter

For Fruit Filling:

¼ tsp Ground All-spice
½ tsp Cinnamon
1/3 cup Walnuts
2 oz Quince Paste
2 tbsp Unsalted Butter
3 Small Golden Delicious Apples
3 tbsp Granulated Sugar

Method:

For Pastry:

Melt the butter and set it aside.
Stir together flour, cornmeal, sugar and salt in a large bowl.
Cut the butter into small pea-sized pieces and scatter it evenly over the flour mixture.
Sprinkle ice water over the flour mixture, 1 tablespoon at a time, while tossing it with fork to distribute the moisture and moisten the mixture enough, so that it sticks together.
Use hands to shape the moistened fur into a cohesive ball.
Flatten it into roughly a square shape and wrap it in plastic.
Refrigerate for about 2 hours or more before rolling.

For Assembling:

Peel the apples, cut them in halves, throw out the core and slice them in 1/8” thin pieces.
Melt the butter and keep it aside.
Toast the walnuts and chop them coarsely.
Adjust rack in center of oven and set its temperature to 400° F to preheat it.
In the meantime, sprinkle flour lightly on the work surface and roll the dough to about 1/8” thickness.
Line a large rimless baking sheet with parchment paper.
Drape the dough over the rolling pin and set it on the baking sheet.

Toss apple slices, sugar, spices, nuts and butter together.
Spread the apple mixture evenly on the pastry leaving an uncovered border of about 1 ½ to 2 inches.
Fold the border over the fruit filling to form similar to the shape of a drawstring purse.
Lightly coat the edge of the pastry with water using a pastry brush.
Then, sprinkle sugar at the edges.
Bake the pastry for about 40 to 50 minutes or until the pastry is golden and crisp.
Transfer it to the cooling rack for 10 minutes.
Cut the quince paste into 10 1 x ½ x 3/8 inch rectangular slices and put them under random apple slices in a way that they peek out to give the delicious look to the dessert.
Transfer the pie to a serving plate and serve warm.