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Crack pie is so 2020: Get your next addiction
Dor Moshe thought he would be the perfect partner for crispy dough, and after quite a few attempts he came up with the perfect formula
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recipe
pie
Maple
Pies
Dor Moshe
Wednesday, 26 May 2021, 06:00 Updated: 07:18
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Addicted to crack pie?
Wait until you know the maple pie (Photo: Walla !, Dor Moshe)
I really like maple, and in recent years I have completely disconnected from maple-flavored syrup and switched only to pure maple.
True, it is not cheap compared to artificial, but today it can be found at fair prices in various companies.
In terms of taste there is nothing to compare, it is much more delicate and pleasant and I thought it would be perfect inside a pie.
I made a few attempts until I came to this hysterical texture, which is a bit reminiscent of a crack pie filling.
Part of the magic of the stuffing is that we reduce the maple in cooking, so that a very rich pie with maple and cinnamon flavors is obtained, sweet and also salty.
The best thing for such a slice of pie, is to serve it with a soft and delicate whipped cream next to it.
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Two baking tips before you start:
* When rolling out crispy dough it is very important to work in a cool room.
In summer, this means working in an air-conditioned room.
Otherwise the dough softens very much and is difficult to work with.
** Salts like Maldon or Flor de Sal are salts that are very flattering to pastries, as they are less aggressive than coarse salt.
You can find them in specialty confectionery stores, but if you can't get them you can just give up and add another quarter teaspoon of salt to the filling.
Maple and cinnamon pie
Recipe By: Dor Moshe, Walla!
Food
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★
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30 minutes work
120 minutes total
Medium difficulty
Pie pan diameter 24 cm
American
vegetarian
milky
Pies
cakes and cookies
kosher
Maple and Cinnamon Pie (Photo: Walla !, Dor Moshe)
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Ingredients
For crispy dough:
¼1 cups flour (175 g)
½ Sugar powder (60 g)
¼ Ground almonds (25 g)
½ teaspoon of salt
135 grams of cold butter, cut into cubes
1 egg yolk (from egg size L)
For the stuffing:
¾ Real glass maple (185 ml)
¾ 38% sweet cream (185 ml)
60 grams of cold butter, cut into cubes
½ Brown sugar + 2 tablespoons (125 g)
2 eggs in size L
1 egg yolk (from egg size L)
2 tablespoons cornflour lever
1 teaspoon quality vanilla extract or vanilla puree
¾ as cinnamon
To serve:
Salt from Maldon
Soft, slightly sweetened whipped cream
Metkinmon
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Preparation
How to make maple and cinnamon pie?
1
Prepare the crunchy dough:
Place the flour, ground almonds, powdered sugar, salt and cold butter in the mixer bowl.
Mix with a guitar hook for a few minutes on low-medium speed, until moist and fine crumbs are formed and there are no more lumps of butter.
2 Add the yolk, and process just until large lumps of dough are obtained.
Combine the dough with your hands, lightly flatten and wrap in cling film.
Refrigerate for at least 45 minutes.
3 Roll out the cold dough into a sheet 4 mm thick and place in a pie pan 24 cm in diameter.
Fasten it tightly to the sides, paying particular attention to the angle between them and the base (if there is any space left, the edges of the dough will collapse during baking).
Transfer the dough to the freezer for 30 minutes.
.
4 Preheat oven to 180 degrees.
Place crumpled baking paper over the frozen dough, and place legumes (chickpeas / beans) on it as a weight.
Bake the dough with the beans for 10-15 minutes until the dough begins to dry.
Remove the baking paper and bake until the dough begins to brown slightly (but it still does not need to be completely baked).
Cool the dough at room temperature.
5
Prepare the filling: In
a medium saucepan (do not use a small saucepan, because the maple is very bubbling), cook the maple over a medium flame - from the moment of boiling and bubbling, cook for another 5 minutes.
Add the cream and cook for another 2 minutes.
Remove from the heat, add the butter and stir until it melts.
Refrigerate for 10 minutes.
6 In a large bowl, whisk together the sugar, eggs, yolk, vanilla, salt, cornflour and cinnamon.
While whisking the mixture, add the maple in a thin stream and stir until combined.
7 Pass the filling through a sieve and pour over the tartlet (it is most convenient to hold a sieve over the tartlet, and pour the mixture through it).
8
Bake for
about 30 minutes, or until the mixture settles at the edges and vibrates very in the center, but not liquid.
Cool completely and refrigerate for another 3 hours.
9 Sprinkle over a little salt from Maldon or Flor de Sal and serve each slice with a heaping tablespoon of whipped cream, and dust with a little ground cinnamon.
Serve each slice with a heaping tablespoon of whipped cream.
Maple and Cinnamon Pie (Photo: Walla !, Dor Moshe)
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