Bedfordshire Apple Florentine Pie
Submitted by: dnoel1724467
This is a very old-fashioned English harvest dessert seldom served in the United States-baked apples with a pastry crust and warm spiced ale.
Ingredients
- 1/2 recipe of sweet shortcrust pastry
- 4 cups cake or all-purpose flour
- 4 Tbsp confectioner's sugar
- 1 1/2 tsp salt
- 1 1/2 cup sweet butter, softened
- 2 egg yolks
- 8 Tbsp iced water
- 4 large cooking apples, peeled and cored
- 3 Tbsp dark brown sugar
- 1 1/2 Tbsp lemon rind grated fine, or zested
- 2 1/4 cup good quality pale ale
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp powdered cinnamon
- 3 whole cloves
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Method
Prepare Sweet Shortcrust Pastry: Sift flour, sugar and salt together into large bowl. Add butter in fairly large pieces and work lightly into flour with fingertips or pastry blender until the consistency of fine bread crumbs. In another bowl, mix egg yolk with ice water. Sprinkle this over flour mixture and work lightly with fingertips until dough just holds together. Gather up dough and press lightly into a ball. Wrap dough in waxed paper or plastic bag and chill at least 1 hour before rolling out. Preheat oven to 450 degrees F. Arrange apples in a deep buttered pie dish. Sprinkle apples with 2 tbsp of the sugar mixed with the lemon zest. Roll out the pastry to make a thick crust for the dish and lay over the apples (you may not need all the dough). Make a hole in top allowing a vent and bake in preheated oven approximately 3/4 of an hour. Heat, but do not boil the ale, nutmeg, cinnamon, cloves and remaining sugar. When cooked, carefully lift off the cooked pie crust and pour warm spiced ale over the apples. Cut the pastry into four pieces and replace one piece over each apple. Serve very hot in bowls with plenty of mulled ale. If desired, serve with whipped cream, yogurt or softened maple walnut ice cream.
Notes: My favorite is to serve with softened maple walnut ice cream.
Number of Servings: 4
Submitted by: dnoel1724467 ( See all of dnoel1724467 Recipes )
