I’m not big into French pastries, but this seemed like a perfect solution to use Granny Smith apples (the green ones), which I’m not too fond of eating anyway. The other two reasons I liked this dessert was – 1. The crust was really easy to make. If you’ve made an apple pie or some other similar pie, you would know that making the crust can be a pain. However, the crust for this pastry is amazingly easy, even easier than making cookie dough. 2. It is quite a light dessert, which is unlike most pies.
1 and a 1/4 cups flour
6 tablespoons butter, cut into tiny bits (refrigerate it after you cut it up, taking it out only when you’re going to use it)
2 tablespoons lard
1/8 teaspoon salt
1/4 teaspoon sugar
3 tablespoons cold water
3-4 Granny Smith apples, peeled and cut into thin slices
1/2 cup sugar
1/2 cup cream
1 teaspoon kirsch
1. Preheat oven to 375 F.
2. Place all the ingredients for the crust, except for the cold water, into a large bowl. Mash the mixture with both hands until it has mixed and it is lumpy. Add the water and mix. Remember, the water must be cold. If it is warm, it might melt the butter in the mixture which would ruin the consistency of the crust. Same goes for the butter – you should only take it out of the refrigerator right before you are going to use it.
Once you get a solid mass, knead this mixture over your pie pan, so that a mildly thin crust is formed.
3. Arrange apple slices on the top of this crust so that it is covered entirely and bake for 15 minutes.
4. For the custard: Mix together the sugar, cream, egg and kirsch. Pour it over the half-baked pie so that most of the apples are covered.
5. Put the pie back in the oven for about 25-30 minutes, or until the custard is set and is golden brown.
Serve immediately or you can store it in the refrigerator and reheat it when you wish to have it.