Ingredients:
Base
Mauri Muffin Mix (vanilla) – 150g
Butter, softened – 100g
AP Flour – 80g
Custard
A
Milk – 250g
Cream – 50g
Butter – 25g
Sugar – 50g
Salt – 2g
B
Corn Flour, Sifted – 42g
Egg – 75g
Gala Apple – 3-5 nos
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Baking Step:
- Cut the apple in half, slice thinly, and soak in salt water.
- Place the soaked apple slices on a baking tray.
- Bake the apple slices until soft and dry. Set aside.
- For the Base, using a paddle attachment, blend all ingredients at low speed for 2 minutes.
- Refrigerate the dough for about 15 minutes./li>
- Using a 5″ pie mold, weigh 110g-120g of the base dough and press it into the mold.
- Bake at 170°C for about 15-20 minutes. Baking time may vary depending on dough weight and oven characteristics.
- Remove from the oven and let cool.
- For the custard, place ingredients A in a pot. Cook over medium heat.
- In a bowl, mix ingredients B and set aside.
- When the milk boils, pour half into the egg mixture and stir well.
- Pour the mixture back into the pot and cook until thickened. Set aside to cool.
- When cool, weigh 100g of custard and spread evenly into the pie base.
- Arrange the sliced apple on top in a rose shape.
- Bake at 180°C for about 5-10 minutes. Baking time may vary depending on dough weight and oven characteristics.
- Remove from the oven and let cool before serving.
