Grandmother’s Tuscan Apple Pie
Antica Trattoria Botteganova
Dessert, Great Chefs of the World #250
These molded apple pies are made by pouring batter over diced apples in buttered ramekins. The lovely presentation includes a circle of tiny hearts, made with kiwi and strawberry purees dotted in creme anglaise, creating an elegant dessert from a rustic traditional family dish.
- Eggs - 3
- Sugar - 3/4 Cups
- Flour - 1 1/2 Cups
- Salt - Pinch
- Melted Unsalted Butter - 4 ounces
- Milk - 2 tbs
- Golden Delicious Apples - 3
- Baking Power - 1 tbs
- Creme Anglaise - 1 1/2 Cups
- Kiwi pared and pureed - 1
- Strawberries hulled and pureed - 10-12
- Confectioner's sugar for dusting
Preheat the oven to 350 F. Butter 6 medium ramekins and coat the insides with sugar. Place on a baking sheet and set aside.
Whisk the eggs to break up the yolks. Add the sugar and whisk until the sugar has dissolved. Add the flour and whisk just until blended, then set the mixture aside to rest 5 minutes.
Whisk the melted butter into the egg mixture, then let the mixture rest 5 minutes. Thin with the milk if necessary; the batter should pour easily.
Peel and core the apples, then cut into medium cubes. Fill the ramekins almost to the top with the apple dice. Stir the baking powder into the batter and pour the batter over the apples. Sprinkle liberally with sugar. Bake for 15 minutes, or until deep golden brown.
To serve: Pool each plate with creme anglaise. Put the kiwi and strawberry purees in separate squeeze bottles and alternate dots of each puree around the perimeter of the sauce. With a toothpick or the tip of a sharp knife, draw a circle through the centers of the purees in a continuous motion, creating a string of pink and green heart shapes in the sauce. Unmold an apple pie into your hand and place it in the center of a plate. Repeat with each. Dust the apple pies liberally with confectioner’s sugar.