Pawaru-Grahmata

№ 64IX. nodaļa

Pastēte no āboliem

Apple pie with currants and a sweet wine sauce

  • Serves 6–8
  • about 1¾ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no ahboleem.

Modernizētslpp. 426 · PDF 440
6 porcijas

The book gives no quantities except 2 hours in the oven; the amounts below are ours, for a 22–24 cm pie.

Method

7 soļi
  1. Put the apples, water, wine, sugar, cinnamon and currants in a wide pan, cover and simmer gently for 5–8 minutes, until the apples are just soft but still hold their shape. Lift them out with a slotted spoon, boil the liquid down to a few spoonfuls of syrup and pour it back over the apples. Leave to cool completely.
  2. Heat the oven to 220 °C (200 °C fan) with a baking sheet inside. Line a buttered 22–24 cm pie dish with one sheet of pastry. Spoon in the cold apples and currants and sprinkle with the cinnamon sugar.
  3. Cover with the second sheet, press the edges firmly together, trim and crimp. Cut a small steam hole and glaze.
  4. Bake on the hot sheet for 20 minutes, then at 180 °C (160 °C fan) for 30–35 minutes more, until the pastry is deep golden and crisp underneath.
  5. Meanwhile, simmer the wine, water and butter for 2–3 minutes. Whisk the yolks in a bowl, whisk in the hot liquid gradually, return to the pan and stir over low heat until slightly thickened, without boiling.
  6. Pour some of the sauce into the pie through the steam hole and serve the rest alongside, warm.
  7. Pear pie: use firm pears the same way. For the sauce, use 1 tbsp barberry juice (see Notes) instead of the wine and 200 ml water instead of 50 ml, with the butter and yolks as above.

Notes

What the book says vs. what we added

the book peels, cuts and cores the apples, cooks them soft in water and wine with sugar, cinnamon and currants and lets them cool. A pie case is made of fine puff pastry made with clarified butter; the apples go in, are strewn with sugar and cinnamon and the pie is closed tightly with a lid and baked for 2 hours. The sauce is sweet wine, a little water and clarified butter, boiled a while, beaten with egg yolk and poured over the pie "as is known". Pears can be used the same way, with a spoonful of barberry juice and more water instead of wine in the sauce. The amounts, the egg glaze, the steam hole, the oven temperatures and our much shorter baking time are ours.

Baking time

2 hours suits a bread oven left to cool after firing, not a modern oven, where puff pastry would burn. Since the apples are already cooked, 50–55 minutes is enough.

Barberry juice

the juice of barberries (Berberis vulgaris), which grow wild in Latvia, is very sour. Soak 1 tbsp dried barberries (sold as zereshk in Persian shops) in 3 tbsp hot water and use the liquid, or use 1 tbsp lemon juice or redcurrant juice.

Pastry

the book's puff pastry, made with clarified butter, is in 09-000.

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