Cream, apple and lemon pie

This isn’t the usual apple pie, but a special velvety lemon cream + tender and irresistible short crust pastry: crumbly and creamy at the same time.

The idea came to me in an afternoon when I wondered what to do with the apples remained, and since I tried for the first time, I never leave it!

MAKES 24×24 cm PIE

READY IN 55’

INGREDIENTS:

14 oz milk

1/2 lemon zest

3 yolks

3 oz sugar

1,4 oz flour

0,8 oz corn starch

2 tablespoons lemon juice

2 cups all-purpose flour

1 egg

1 egg yolk

5 oz butter (cubed and cold)

5 oz sugar

1 teaspoon baking powder

1 pinch salt

1 pinch lemon zest

2 apples

½ lemon juice

1 tablespoon sugar

STEP 1: MAKE THE LEMON CREAM

Combine milk and lemon zest, make almost boil.

In another pan beat egg yolks and sugar to get a puffy mixture (it takes about 3 minutes).

Add, little by little, flour and corn starch.

Add milk and beat.

Gently boil for 5 minutes, add lemon juice and beat. Finally turn the heat off.

STEP 2: MAKE THE CRUST

Place all-purpose flour on the pastryboard. Make a hole in the centre and place eggs into it. Start blending with a fork and gradually add all-purpose flour, sugar, cubed butter, baking powder and salt.

Altetnatively put all ingredients in a mixer and mix for 15-20 seconds.

Knead by hand to get a ball, then wrap the dough into clingfilm and put it into the fridge to rest.

STEP 3: SLICE THE APPLES

Peel and slice the apples. Make them in a bowl with lemon juice and sugar.

STEP 4: STUFF THE PIE

Remove the dough from the fridge and remove the clingfilm .

Spread the baking tin with soft butter and cover with flour, removing the excess. Now place the dough sheet into the baking tin and press with fingers.