{"id":7740,"date":"2020-10-09T10:30:03","date_gmt":"2020-10-09T10:30:03","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7740"},"modified":"2020-10-09T10:30:03","modified_gmt":"2020-10-09T10:30:03","slug":"apple-pie-with-pdo-huile-dolive-de-la-vallee-des-baux-de-provence","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/en\/ricette\/apple-pie-with-pdo-huile-dolive-de-la-vallee-des-baux-de-provence\/","title":{"rendered":"Apple pie with PDO huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

For the dough:<\/p>\n

    \n
  • 420 g flour<\/li>\n
  • 100 g butter<\/li>\n
  • 30 g PDO huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence<\/strong><\/li>\n
  • 80 g sugar<\/li>\n
  • 2 tbsp grated orange peel<\/li>\n
  • 1 pinch of salt<\/li>\n
  • 2 eggs<\/li>\n
  • 10 cl cold water<\/li>\n<\/ul>\n

    For the filling:<\/p>\n

      \n
    • 1 kg King of the Pippins or Reine de Reinettes apples<\/li>\n
    • 60 g sugar<\/li>\n
    • 100 g raisins<\/li>\n
    • 2 tbsp PDO huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence<\/strong><\/li>\n
    • 2 tbsp icing sugar<\/li>\n
    • 2 tbsp rum<\/li>\n
    • 1 tsp cinnamon<\/li>\n
    • 30 g hazelnuts<\/li>\n
    • 3 tbsp hazelnut powder<\/li>\n
    • 1 egg yolk<\/li>\n<\/ul>\n<\/div>
      <\/div><\/div><\/div><\/div><\/div>

      For 6 servings<\/p>\n

      Preparation time: 20 minutes
      \nCooking time: 40 minutes<\/p>\n

      Prepare the dough: Put the flour and butter (cut into little pieces) in a bowl.<\/p>\n

      Mix with your fingers then add the eggs, olive oil, sugar, salt and grated orange peel. Add a little water forming a ball, leave it to rest in a cool place.<\/p>\n

      Meanwhile, prepare the filling. Soak the raisins in 1 tablespoon of rum.<\/p>\n

      Peel the apples, cut them into thin slices and place them in a bowl. Stir in sugar, coarsely crushed hazelnuts and cinnamon. Mix everything together.<\/p>\n

      Cut the dough into 2\/3 and 1\/3. Roll out.<\/p>\n

      Oil a pie tin. Place the larger dough sheet in it and sprinkle the bottom with the hazelnut powder.<\/p>\n

      Arrange the mixture of apples and raisins on the dough, sprinkle with 1 tablespoon of rum and 1.5 tablespoons of olive oil.<\/p>\n

      Cover with the second dough sheet. Seal the edges.<\/p>\n

      Mix the egg yolk with half a tablespoon of olive oil and brush the top of the pie with the mixture. Make a hole in the top. Bake in the oven at 180 \u00b0C (th.6) for 30 to 40 minutes.<\/p>\n

      Our tip:<\/strong> Serve cold with a scoop of vanilla ice cream.<\/p>\n

      Olive oil: <\/strong>We advise you to use an intense-flavoured PDO huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence for its aromas of freshly-cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaves.<\/p>\n

      You can also use one the following PDO olive oils: Aix-en-Provence, N\u00eemes, Haute-Provence, Corse – Oliu di Corsica or Provence.<\/p>\n<\/div>

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