1 recipe Pâte Brisée
1 large egg yolk
1 tablespoon heavy cream
3 pounds assorted apples, peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon unsalted butter, cut into small pieces
Sanding sugar, for sprinkling
On a lightly floured work surface, roll out one disc of dough into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch pie plate. Roll out remaining disc in the same manner. Place in refrigerator until firm.
Preheat oven to 400 degrees. In a small bowl, whisk together egg yolk and heavy cream; set aside. In a large bowl, toss the apples with the lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. Remove pie shell from freezer, and fill with apple mixture. Dot with butter.
Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar.
Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack to cool.
Lemon-Syrup Loaf Cake (Nigella Lawson)
125g unsalted butter
175g caster sugar
2 large eggs
Zest of 1 lemon
175g self-raising flour
pinch of salt
4 tablespoons milk
Juice of 1/5 lemons (about 4 tablespoons)
100g of icing sugar
23 x 13 x 7 cm loaf tin, buttered and lined, preheat the oven to 180 degrees or gas mark 4.
Cream the butter and sugar.
Add eggs and lemon zest, beat in well.
Add the sieved flour and salt, folding in gently but thoroughly.
Add the milk, mix in.
Spoon into loaf tin and put cake in oven for 45 mins, or until golden and a cake tester comes out clean.
While it’s cooking, dissolve the sugar in the lemon juice, over a low heat
As soon as you take the cake out, puncture holes all over the top and pour the syrup on to let it soak in. Make sure there are lots of holes in the top so it doesn’t all go down the sides.
Wait until it’s completely cold to take it out of the tin.
(images: Constança Cabral)