Buy all ingredients right below the recipe
SHORTCRUST PASTRY
- 200 g all-purpose flour
- 50 g potato starch
- 50 g powdered sugar
- pinch of salt
- 1 egg yolk
- 150 g chilled butter
FILLING
- 150 g orange marmalade
- 1 kg tart apples
- 3 tablespoons cane sugar
- 1 tablespoon fresh thyme leaves
CRUMBLE
- 100 g all-purpose flour
- 50 g coarse flour
- 50 g potato starch
- 50 g coconut flakes or desiccated coconut
- 50 g powdered sugar
- 120 g butter
SHORTCRUST PASTRY INSTRUCTIONS
- 1Sift the flour together with potato starch and sugar and mix in the salt. Add the butter cut into cubes, egg yolk, 2 tablespoons of ice water, and knead the dough. Form the dough into a ball, wrap it in cling film, and refrigerate for an hour.
- 2Roll out the chilled dough on baking paper into a rectangle according to the size of the mold (approx. 25 x 35 cm). Prick the dough with a fork and refrigerate again for 30 minutes.
FILLING INSTRUCTIONS
- 1While the dough is chilling, prepare the filling. Peel the apples, cut them into quarters, and remove the cores. Grate them into slices and mix with sugar and thyme.
- 2Spread the chilled dough with marmalade, then evenly arrange the apples over the entire surface.
CRUMBLE INSTRUCTIONS
- 1Melt the butter. Mix the flours with sugar, potato starch, and coconut in a bowl, then pour in the butter and knead with your fingers or a fork to form crumbles. Sprinkle these over the surface of the pie.
- 2Bake for 45 minutes in an oven preheated to 170°C with convection. Before serving, dust with powdered sugar.
Laskominy od Maryny
A successful Brno food blogger and owner of a great bakery has joined forces with Rohlik to bring you a batch of delicious treats.