Apple Pie and Cinnamon Spirals

Apple pies are to autumn what orange trees and the fall of their leaves. Despite being a sweet that we prepare and eat throughout the year, it is at this time that we most want it. This apple pie and cinnamon swirls is a version of the classic American “apple pie” that Martha Stewart prepares and that stole our hearts from the moment it crossed our path.

The presentation is very colorful and, although more laborious than the traditional one, it is worth the courage to do it for a special occasion. If you are buying broken dough instead of preparing it at home, great. However, we will tell you that you are missing something big. The first is very practical because it saves some time and effort, but the result of the second is infinitely better. We encourage you to make the recipe from start to finish as we explain it below. Worth.

Rectangular non-stick springform De Buyer pan , Surf T&G wooden board , De Buyer cake server , serrated knife No. 113 Opinel and peeler No. 115 Opinel

INGREDIENTS (for 8-10 people)

For the shortcrust pastry*:

• 400 g of wheat flour
• 150 g icing sugar
• 1 pinch of salt
• 200 g very cold butter
• 115ml cold water

*If you are short of time or prefer a quick version of this cake, you can use purchased shortcrust pastry.

For the filling:

• 50 g butter at room temperature
• 75g brown sugar
• 1 teaspoon ground cinnamon
• 3 apples (approximately 500 g)
• 1/2 lemon
• 70g white sugar
• 10 g vanilla sugar
• 35 g of wheat flour
• a pinch of salt

PREPARATION

For the shortcrust pastry

1. With a sharp knife and on a cutting board , we cut the butter (which must be very cold) into small cubes.
2. In a deep and wide container, place the wheat flour, the icing sugar and the salt, stir and add the diced butter. Mix with your hands until you get a texture like crumbs in which there are no large lumps, this will only take a few minutes.
3. Then add the cold water and mix again, kneading gently until all the ingredients are well integrated.
4. Divide the dough into two halves, wrap each one in cling film and chill in the fridge for 30 minutes.

For the filling

1. Fill a deep and wide container with cold water. Squeeze the half lemon and add it.
2. Peel and core the apples. Cut each one in half and then slice with the help of a sharp knife or a mandolin . We submerged in the mixture of water and lemon juice and reserved until the moment of assembling the cake.

Mounting

1. Mix the butter of the filling with the brown sugar, the ground cinnamon and a pinch of salt. We have to obtain an easy spreadable mass. In case you need it, we heat the butter a little to melt slightly.
2. With the help of a rolling pin , we extend one of the shortcrust pastry halves on a work surface sprinkled with a little flour. We cut the ends to make an elongated rectangle.
3. Spread the mixture over the shortcrust pastry and roll up the longest end, making sure it is tight. Wrap the cylinder in plastic wrap and place in the freezer for 15 minutes.
4. Dust the work table with flour again and roll out the other half of shortcrust pastry with a rolling pin.
5. We cover with it the base and walls of a rectangular cake pan with a removable base . Remove the excess from the sides and store the mold in the fridge while we continue with the recipe.
6. Drain the laminated apple well and mix it with the wheat flour, the two types of sugar and a pinch of salt. Take the base of the tart out of the fridge and fill the mold with the mixture.
7. Take the shortcrust pastry and cinnamon cylinder out of the freezer and cut into half-centimetre discs (we will need 30 discs, although the exact number will depend on the mold). Place them on top of the apple filling, overlapping each other, until the entire surface is covered.

Baked

1. We place the mold on a baking tray, holding carefully so that the base does not come out.
2. Place in the oven, preheated to 215º C with heat above and below, and cook for 20 minutes. After this time, lower the temperature to 180º C and cook for another 30 minutes or until the surface is golden.
3. Remove from the oven and let cool before unmolding, portioning and serving.

Revol caractère porcelain plates and De Buyer detachable non-stick rectangular pan