|Nutritional Guidelines (per serving)|
The holidays mean pies and, if ever there was a time to fuss, it's now. That means homemade pie dough (don't worry, it's easy) and beautiful apple rosettes to wow your guests. This beauty might be a bit of a project, but the look and taste will be well worth it!
- For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter (chilled and cut into 1/2" pieces)
- 1/4 cup ice water
- For the Tahini Custard Filling:
- 4 egg yolks
- 1/2 cup sugar
- 2 tablespoons tahini (sesame paste)
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 2 cups whole milk
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- For the Apple Rosettes:
- 4 large red skinned apples
- 4 cups water
- 1/4 cups lemon juice
- Powdered sugar for dusting the top
To Make the Crust:
Add the flour, salt and chilled butter to a food processor. Pulse a few times until the mixture resembles course crumbs.
With the machine running, pour the ice water in through the feed tube and continue running just until a dough ball forms. Do not over-mix.
Wrap the dough in plastic and refrigerate for at least one hour.
Make the Tahini Crust:
While the dough is chilling, make the tahini custard filling by whisking together the eggs and sugar until smooth and lightened in color. Whisk in the tahini and vanilla and then whisk in the cornstarch.
Add the whole milk and salt to a pot and, on low heat, bring to a simmer. Add a couple of tablespoons of the hot milk to the eggs and whisk to temper them so that they won't scramble.
Then add the egg mixture into the pot of milk and whisk thoroughly. Stir in the butter and continue cooking and stirring, on low heat, until the mixture begins to thicken. Strain to remove any cooked egg particles, allow to cool slightly, cover with plastic and refrigerate for at least an hour.
You can make both the dough and the custard a day or two ahead if you prefer.
Pre-heat the oven to 375 F.
On a well floured surface, roll the dough out to approximately a 9" circle and drape over an 8" tart pan with a removable bottom. Roll the rolling pin over the edges of the tart pan to cut off any excess dough.
Using the tines of a fork, poke multiple holes in the bottom of the dough and bake for 20 to 25 minutes or until the dough is a light golden brown.
Remove from the oven and allow to cool.
When ready, pour the cooled custard into the cooled pie shell.
To Make the Apple Roses:
Slice an apple in half, lengthwise and scoop out the core and seeds with a melon baller or teaspoon. Slice each apple half very thinly. This is easiest and most efficient using a mandoline.
Add the sliced apples to a microwave safe bowl filled with the water and lemon juice. Stir and microwave for 3 minutes.
Allow to cool, strain and pat the apple slices dry. If they're wet, they will make your custard filling wet.
Place 3 slices together, gently roll them and insert into the custard. It may take you a few tries to get the hang of it but remember that they do not need to be perfect or identical. The whole effect will still be beautiful.
Dust the tops of the apples with powdered sugar and enjoy!