Kořeněný jablečný koláč s odříznutými kulatými výřezy
Překrývající se kotouče pate brisee se skládají z vysoce kořeněného jablečného koláče. K vytvoření vrstveného efektu na horní kůře budete potřebovat 1 3/4-palcový kruhový fréza.
Zdroj: Martha Stewart Living, listopad 2007
Výtěžek
Jaden
27.04.2023 @ 07:41
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Overlapping discs of pate brisee make up a highly spiced apple pie crust. To create a layered effect on the top crust, youll need a 1 3/4-inch circular cutter. Source: Martha Stewart Living, November 2007. Makes one 9-inch pie with double crust. Yield. Ingredients. Pate Brisee for Spiced Apple Pie. 4 pounds Granny Smith apples. 1 tablespoon finely grated lemon zest. 2 teaspoons fresh lemon juice. 3/4 cup light brown sugar. 1/4 cup granulated sugar. 1/4 cup all-purpose flour, plus more for dusting. 1 teaspoon coarse salt. 1 teaspoon ground cinnamon. 1 teaspoon freshly grated nutmeg. 3 tablespoons cold unsalted butter, cut into small pieces. 1 large egg yolk. 1 tablespoon heavy cream. Sanding sugar, for sprinkling. Instructions. 1. On a lightly floured work surface, roll out 1 disk of dough to a thickness of 1/8 inch. Fit into a 9-inch deep-dish pie plate. Trim edges to a 1-inch overhang. Chill for 1 hour. 2. Roll out remaining disk of dough to a thickness of 1/8 inch. Using a 1 3/4-inch round cutter, cut out about 70 rounds, rerolling scraps as needed. Arrange rounds on a baking sheet and chill for 30 minutes. 3. Peel, core, and thinly slice half of the apples. Cut remaining apples into 1-inch chunks. 4. In a large bowl, toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg. Transfer filling to crust and mound in center. Dot with butter. To wash egg, whisk together egg yolk and cream in a small bowl. Lightly brush edges of piecrust with egg wash. To fill, work in a spiral from the outside in, lightly overlapping slices. Gently tuck top of each round under bottom crust, working around pie. Lightly brush top of each round with egg wash as you work to help them adhere to one another. 5. Once filling is covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top