This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Did you know that the smoky flavour that the Big Green Egg adds to dishes and ingredients is the perfect match with homemade apple pie? So go get the ingredients for this apple pie recipe and ignite the charcoal in your kamado. You can enjoy a delicious, warm apple pie in a little more than an hour.
200 g all-purpose flour, plus extra for dusting
1.5 g baking powder
3 g fine sea salt
65 g white caster sugar
130 g butter, at room temperature, plus extra for greasing
35 g egg
3 firm, sweet sour apples
50 g cane sugar
3 g ground cinnamon
50 g dried cranberries
50 g panko breadcrumbs
1.5 firm, sweet sour apples
1 tbsp granulated sugar
PREPARATION IN ADVANCE
Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 180°C. Meanwhile, for the crust, sift the flour, baking powder and salt into a mixing bowl. Add the cane sugar, butter and egg and knead into a smooth dough. Grease the lid of the round Green Dutch Oven with butter.
On a floured work surface, roll out the dough into a circle large enough to cover the lid. Cover the lid with the dough. Trim off the overhanging dough.
For the filling, peel the apples and cut them into quarters. Remove the cores and cut the flesh into cubes of about 1 centimetre. Mix them with the rest of the ingredients for the filling and spread the filling over the crust.
For the topping, wash and pat dry the apple. Remove the core and cut the apple into very thin slices. Arrange the slices overlapping in a circular pattern on top of the filling and sprinkle with the granulated sugar.
Place a cold Baking Stone on the grid of the Big Green Egg and place the apple pie on it. Close the lid of the EGG and bake the apple pie for 40-50 minutes until the pie is cooked and the apple topping is golden brown.
Remove the apple pie from the Big Green Egg and let it cool slightly before removing the pie from the lid and cutting it into slices.
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