LONDON:  Cookie Apple Butter Pie

LONDON: Cookie Apple Butter Pie

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Courtesy of
Executive Pastry Chef Nikhil Vyas
The Taj, 51 Buckingham Gate
London

 

Chef Nikhil created the Cookie Apple Butter Pie using our Woodies Goodies Maple Apple Butter to mix with chopped up apples baked inside the tart. You can find Chef Nikhil making his signature, delicious whimsical treats for his themed Afternoon Teas like the Sherlock Holmes Tea or the Alice in Wonderland Tea at The Taj Hotel in London.

Cook Time45 mins

Pie Pan: one 9 inch pan, or 4 individual 5-inch pie pans

PASTRY DOUGH
 10 tbsp butter (1 1/4 stick or 140g), room temperature
 ½ cup sugar (100g)
 2 ¼ cups cake or pastry flour (280g)
 1 pinch baking powder
 1 egg
CRÉME PATISSERIE
 2 egg yolks
 ¼ cup sugar (65g)
 1 tbsp powdered sugar, for dusting (15g)
 1 tbsp all-purpose flour (15g)
 1 tbsp cornflour or cornstarch (15g)
 ¾ cup whole milk (350ml)
 1 tsp vanilla extract (28g) or 1 vanilla bean split and seeded
Other Ingredients for the filling
 3 cups peeled and thinly sliced and finely diced apples
 1 egg for egg wash
 2 tbsp butter to grease pie pan (28g)
PASTRY DOUGH
1

Cream together soft butter and sugar.

2

Add egg and cream and fold in flour and baking powder.

3

Divide dough in half, place in plastic wrap and rest for one hour.

CRÉME PATISSERIE
4

In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale gold color. Add flour and cornflour and set aside.

5

Pour the milk and vanilla extract in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.

6

Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining mil in the pan.

7

Bring the mixture back to a boil and then simmer, whisking continuously until a smooth custard forms.

8

Pour the cream into a bowl and dust with powdered sugar. Use plastic wrap to cover custard, and refrigerate.

ASSEMBLY
9

Roll pastry dough out thinly (1/6 of an inch).

10

Line greased tart pan with rolled pastry dough and cut off the excess. Rest 10 minutes in refrigerator.

11

Mix créme patisserie with 1/2 cup of Woodies Goodies Maple Apple Butter and diced apples, and fill the pie pastry.

12

Cover the tart with sheet of rolled pastry dough. Cut off excess dough.

13

Egg wash the top of the tarts, make lattice with diagonal marks using a knife and bake in the oven at 350 degrees F for about 45 minutes.

14

When done, serve with a scoop of your favorite ice cream and drizzle on extra Woodies Goodies Maple Apple Butter.

Ingredients

PASTRY DOUGH
 10 tbsp butter (1 1/4 stick or 140g), room temperature
 ½ cup sugar (100g)
 2 ¼ cups cake or pastry flour (280g)
 1 pinch baking powder
 1 egg
CRÉME PATISSERIE
 2 egg yolks
 ¼ cup sugar (65g)
 1 tbsp powdered sugar, for dusting (15g)
 1 tbsp all-purpose flour (15g)
 1 tbsp cornflour or cornstarch (15g)
 ¾ cup whole milk (350ml)
 1 tsp vanilla extract (28g) or 1 vanilla bean split and seeded
Other Ingredients for the filling
 3 cups peeled and thinly sliced and finely diced apples
 1 egg for egg wash
 2 tbsp butter to grease pie pan (28g)

Directions

PASTRY DOUGH
1

Cream together soft butter and sugar.

2

Add egg and cream and fold in flour and baking powder.

3

Divide dough in half, place in plastic wrap and rest for one hour.

CRÉME PATISSERIE
4

In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale gold color. Add flour and cornflour and set aside.

5

Pour the milk and vanilla extract in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.

6

Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining mil in the pan.

7

Bring the mixture back to a boil and then simmer, whisking continuously until a smooth custard forms.

8

Pour the cream into a bowl and dust with powdered sugar. Use plastic wrap to cover custard, and refrigerate.

ASSEMBLY
9

Roll pastry dough out thinly (1/6 of an inch).

10

Line greased tart pan with rolled pastry dough and cut off the excess. Rest 10 minutes in refrigerator.

11

Mix créme patisserie with 1/2 cup of Woodies Goodies Maple Apple Butter and diced apples, and fill the pie pastry.

12

Cover the tart with sheet of rolled pastry dough. Cut off excess dough.

13

Egg wash the top of the tarts, make lattice with diagonal marks using a knife and bake in the oven at 350 degrees F for about 45 minutes.

14

When done, serve with a scoop of your favorite ice cream and drizzle on extra Woodies Goodies Maple Apple Butter.

LONDON: Cookie Apple Butter Pie