Preparation time
30min
Total time
1h 10min
Portion
8
slice(s)
Level
easy
Ingredients
pastry
- 300 grams plain flour
- 50 grams self-raising flour
- 60 grams caster sugar
- 30 grams custard powder
- 150 grams Butter, chilled & roughly chopped
- 1 egg (59g), separated
- 2-3 level tablespoons iced water
- 1 level teaspoons vanilla extract
filling
- 8 granny smith apples, peeled and chopped into 2cm cubes
- 100 grams Butter
- 40 grams plain flour
- 60 grams water
- 100 grams white sugar
- 60 grams brown sugar
- 1 heaped teaspoons cinnamon
- 1/4 level teaspoons ground nutmeg, (grated fresh if available)
- 1 level teaspoons vanilla extract
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
- Add both flours, sugar and custard powder to the TM bowl and mix 3 seconds/speed 7.
- Add butter, egg yolk, vanilla and 2 tablespoons of water and mix 6 seconds/speed 6. Then knead
"Dough mode" 1 min 30 secs, adding the extra water towards the end if the dough is not coming together - Pat dough into a flat disc, wrap with plastic wrap or thermo mat and place in the fridge to rest for approx 30 minutes
- To prepare the caramel sauce place butter and flour into TM bowl and cook at 60 degrees/speed 2 for 2 minutes to form a paste
- Add water, both sugars, vanilla and spices and cook 100 degrees/speed 2 for 5 minutes. Set aside to cool
- Without washing TM bowl (you're welcome) add 500g water and the apples and cook 100 degrees/speed 1
"Counter-clockwise operation" / for 10 minutes with MC on. Apples should be soft but not mushy. Drain apples into a bowl and stir most of the caramel sauce through, reserving approx 1/4 cup for the crust - Roll out 2/3 pastry onto baking paper or thermomat and then place into pie dish (I find it easier to flip the paper or thermomat over the top of the pie dish, the pastry is quite forgiving and can be pushed into shape). Coat the inside of the crust with the egg white (optional) and then blind bake at 180 degrees for approx 10 minutes
- Add the filling and roll out the rest of the pastry onto the baking paper or thermomat to place over the filling. Seal the edges and then brush the pastry with the reserved caramel sauce and bake at 160 degrees (fan forced) until the crust is golden, approx 40 minutes
pastry
Filling
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Show me similar recipes by:
Comments
Delicious! Will definitely make again!!
Made this tonight. Dough needed two extra tablespoons of water to come together. A delicious and very indulgent pie. Apples were cooked perfectly and the sauce was delicious.
Are you sure to delete this comment ?