Apple Pies by Yvette van Boven
Every week, Yvette comes up with an oven recipe for Volkskrant Magazine. More than ninety of these oven recipes have been collected in De grote oven van Van Boven. We simply can’t get enough of these little apple pies.
Yvette: ‘What’s important is that the apple stays firm during baking, because in this recipe the apple is the pie instead of the filling. Fun, right?’
Method
1.Preheat the oven to 200 °C. Grease an ovenproof dish.
2. Use a melon baller to scoop out the cores from the apples, followed by enough apple flesh to leave a half-centimetre-thick layer of flesh along the skin.
3. Chop the scooped-out apple flesh finely and mix it with the lemon juice, then with the remaining ingredients except the pastry and egg. Fill the apples with the mixture; clean hands make this easiest.
4. Cut the sheets of puff pastry into thin strips and lay them in a woven criss-cross pattern over the filled opening of each apple; four strips in each direction. Brush with beaten egg. Place the apples in the ovenproof dish, pour in water, cider or apple juice and cover with aluminium foil.
5. Bake for 20 minutes, remove the foil and bake for another 20 to 25 minutes until the pastry is beautifully golden brown and the apple is just tender but not puffed.
Title: De grote oven van Van Boven
Author: Yvette van Boven
Publisher: Nijgh & Van Ditmar
Price: €20.00
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