Breton Apple Pie Recipe

  1. Butter 10- or possibly 9-inch springform pan.
  2. Line bottom with parchment or possibly wax paper cut to fit.
  3. Cream butter till light.
  4. Slowly add in sugar, beating till mix lightens.
  5. Beat in rum and vanilla.
  6. Add in egg yolks, 1 at time, beating till mix is very smooth and light.
  7. Beat in flour till absorbed, without overmixing.
  8. Place 1/2 dough in pan and press with fingertips proportionately over bottom of pan and out 1 inch up sides.
  9. Spread Apple Filling over dough.
  10. Flour remaining dough and press into 10- or possibly 9-inch disk on cardboard or possibly tart pan bottom.
  11. Slide dough over filling and press into place, making sure sides are straight and even.
  12. Brush top with egg wash.
  13. Trace lattice pattern on top with fork tines.
  14. Bake at 350 degrees 40 to 45 min, till deep golden brown and slightly risen.
  15. Cold briefly in pan, then unmold onto rack to cold.
  16. Makes about 8servings.
  17. Like the classic gateau Breton that uses a cross between a lb.
  18. cake and a pastry dough-this dessert lightens a rich dough with a cooked apple filling.
  19. Try substituting pears or possibly a compote of slightly underripe peaches or possibly apricots for the apples.
  20. Apple Filling
  21. 2 pounds Golden brown Delicious apples 1/2 c. sugar 3 Tbsp.
  22. butter 2 Tbsp.
  23. lemon juice 2 Tbsp.
  24. dark rum
  25. Peel, core and slice apples into large saucepan.
  26. Add in sugar, butter, lemon juice and rum.
  27. Cook, covered, till apples exude juices.
  28. Remove cover.
  29. Reduce heat and cook till juices evaporate.
  30. Cold before using.
  31. Note: To freeze, refrigeratecake.
  32. Wash pan and line with plastic wrap.
  33. Ease cake into pan, right side up.
  34. Double wrap with plastic wrap.
  35. Label and freeze.

by, butter, sugar, rum, vanilla, egg yolks, apple filling

Taken from cookeatshare.com/recipes/breton-apple-pie-92155 (may not work)

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