Imperial apple pie: A fresh twist on a classic favorite

Apple pie is a classic dessert that has been known and cherished for years. It is absolutely unique because it can be different every time, yet the taste of apples remains the focus. There are plenty of versions to enjoy.

When someone says their favorite dessert is apple pie, they might be referring to a slightly different pastry. What's fascinating in confectionery is the vast number of combinations of apples and dough. The differences can relate to the preparation of the dough, as shortcrust, sponge, or puff pastry are all suitable. Apples? Traditionally, tart ones are used, but they're not the only choice. They can be fresh, sautéed, finely chopped, in thicker slices, or turned into a mousse. Plus, the spices—cinnamon, cloves, or vanilla are most commonly used. These combinations offer so many possibilities.

The imperial apple pie is one variety of this traditional bake. What characterizes it? It's made with a delicate dough that remains moist for a long time, using oil and cream. The apples need to be sautéed to create a smooth mousse, with gelatin added for texture. The fruit is not baked, so it tastes just like fresh. The apple pie can be decorated with powdered sugar or icing.

Ingredients:

For the dough:

• 2 eggs
• 1/4 cup of sugar
• 1/3 cup of all-purpose flour
• 1/3 cup of potato starch
• 3 tablespoons of oil
• 2 tablespoons of cream
• 1/2 teaspoon of baking powder

Apple Layer:

• 1.8 pounds of apples
• 1 tablespoon of brown sugar
• 1 tablespoon of butter
• 1 teaspoon of cinnamon
• A pinch of ground cloves
• 3 teaspoons of gelatin
• 1/4 cup of water

For the icing:

• 1 cup of powdered sugar
• About 5 tablespoons of lemon juice

Method of preparation:

1. Start by preparing the dough. Separate the yolks from the whites. Beat the whites until stiff.
2. Once the whites are stiff, gradually add the sugar, then incorporate one yolk at a time.
3. Next, add the mixed flours and baking powder.
4. Finally, add the oil and cream, and mix until combined.
5. Pour the mixture into a baking pan lined with parchment paper. Bake for about 20 minutes at 340 degrees Fahrenheit.
6. Peel and grate the apples. Sauté them with butter, sugar, and spices for about 40 minutes until they turn into a mousse.
7. Pour cold water over the gelatin and set it aside to swell. Add it to the warm apple mixture, mix, and set aside to cool.
8. Place the cooled apple mixture on the cooled dough when it starts to thicken. Smooth the surface and refrigerate until set.
9. Mix the powdered sugar with lemon juice until a smooth icing forms.
10. Decorate the apple pie with the icing.