Ingredients
- 2 quantities sweet shortcrust pastry
- 40 g (1½ oz) butter
- 5 green apples, peeled, cored and thinly sliced
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- 80 g (2¾ oz/⅓ cup) soft brown sugar
- 25 g (1 oz/¼ cup) flaked almonds, toasted
- 50 g (1¾ oz/1 cup) roughly chopped amaretti
- 1 egg yolk
- icing (confectioners') sugar, for dusting
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Grease a 23 × 3 cm (9 × 1¼ inch) pie dish.
2. Using two-thirds of the pastry, roll it out on a lightly floured work surface until 3 mm (⅛ inch) thick, to fit the base and side of the dish. Roll the pastry around the pin, then lift and ease it into the dish. Trim the edges, cover with plastic wrap and refrigerate for 30 minutes. Roll out the remaining pastry until 3 mm (⅛ inch) thick, to fit the top of the dish. Put the pastry round onto a large plate, cover with plastic wrap and refrigerate for 30 minutes.
3. Line the pastry shell with a crumpled piece of baking paper and cover the base with baking beads or uncooked rice. Bake the pastry for 10 minutes, then remove the paper and beads and bake for a further 10 minutes, or until the pastry is golden. Remove from the oven and reduce the temperature to 180°C (350°F/Gas 4).
4. Melt the butter in a large saucepan, then add the apples, lemon juice, cinnamon and brown sugar and cook, covered, over medium heat for 5 minutes, or until the apple begins to soften. Remove from the heat and stir in the almonds and amaretti.
5. Spoon the mixture into the pastry shell. Combine the egg yolk with 1 tablespoon water and brush over the edge of the pastry. Cover with the pastry round, gently pressing the pastry together to seal the edges. Cut a small hole in the centre to allow steam to escape and brush the top with the egg wash. Bake for 45 minutes, or until the pastry is golden. Cool, then lightly dust with icing sugar to serve.
