Crunchy short pastry, apples, ashberries and a few candied melon – this pie is like a play in the colors of late summer! A few drops of syrup with burnt sugar as a topping perfectly supplement the piquant ashberry slightly bitter taste.
11
Count
60
Mins
Easy
Crunchy short pastry, apples, ashberries and a few candied melon – this pie is like a play in the colors of late summer! A few drops of syrup with burnt sugar as a topping perfectly supplement the piquant ashberry slightly bitter taste.
Chop butter with flour, add sugar and eggs, and make homogeneous. If necessary, add more flour. Roll the pastry into a ball and put it into the refrigerator.
Wash and cut apples (you don’t have to peel them, it’s exclusively up to you), sprinkle with a couple pinches of sugar, mix, leave it for a while.
Use the remaining sugar to make two ingredients: burnt sugar syrup and syrup for ashberries. Make the task easy in this way: at first, bring sugar with a small (!) amount of water to a boil, put the ashberries and cloves into the syrup, boil until the ashberries turn orange and transparent (it depends on the class and degree of ripeness, the result may differ slightly). When the berries are soaked with syrup, put them and a little syrup aside in a separate bowl.
Some sugar can be added to the remaining syrup, if it is too liquid. Boil it until it darkens. And especially for this pie, you can even lightly burn sugar, so that it has got a fairly bitter taste, but of course within reasonable limits.
Preheat the oven to 180-200 degrees Celsius. Take a container that will be used for baking, it should be solid and heavy like a cast-iron frying pan. Grease it with vegetable oil or even sprinkle it with flour in addition, so that it would be easier to separate the pie later.
Spread the pastry in the pie dish, distributing it on the bottom and the sides so that the layer is 3-4 mm thick. Spread apples, ashberries and candied melon on the top. Reduce the heat in the oven to 170-180 degrees Celsius and put the pie into the oven.
Bake the pie for 30-40 minutes, depending on the thickness of the pastry, oven performance and the density of the topping. But in the end, the pastry should become golden brown and firm, and the topping should become soft on the contrary. The best way to serve this pie is when it is hot. When serving, pour it with burnt syrup. Enjoy your meal!
Chef admin
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