[Sca-cooks] apple pies

[Philip & Susan Troy]

Nicolas Steenhout wrote:
>
>>> Me, I make two very good apple pies.  One is
>>> Tarte Tatin, an "upside down" kinda pie, where I put some sugar at the
>>> bottom of the pan (no crust),
>>> then half peeled apples, then more sugar, and I fit a
>>> "cap" of (home made) puff pastry overit.  Bake.
>>
>>
>> What temp and time? I guess just according to the
>> puff pastry directions until browned?
>
>
> Typically, F 450 until the puff pastry is done.  Forgot to mention I punch
> a bunch of holes in the pastry before baking, so it doesn't actually puff
> all the way!  You need a fairly hot oven, as you also want to caramelize
> the sugar at the bottom of the pan, on the apples.

The version I was taught involves baking it in a large, oven-safe sautee
pan, and beginning it on the rangetop until the sugar smells like
caramel, then finishing in the oven. I also normally use shortcrust pastry.

Gunthar, you definitely want to make this one, you old creme-fraiche
addict, you.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98