Apple pie for kids
250 g of flour
120 g butter
½ teaspoon salt
2-3 tablespoons of water
2 tablespoons of fine semolina or powdered almonds
10 small golden apples
1 handful of raisins
10 dices of butter (about 25 g in total)
2 tablespoons of coconut blossom sugar or brown sugar
1 dose of vanilla
300 ml whole milk
4 mahleb seeds *
½ Tonka bean *
* I order both online, they give such a touch of magic
Mix the flour and salt in a bowl. Then, incorporate the soft butter with your fingertips until you get buttered crumbs. Finally, bind everything into a soft dough with the egg and a little water. I don’t need to refrigerate it to be able to work with it. Roll out the dough into a round shape that exceeds the diameter of the dish by 3 cm.
Butter a ceramic pie dish (mine was fluted) and line it with dough (bottom and sides). Pierce here and there with a fork and refrigerate while preparing the apples.
Core the apples (previously washed) without compromising their integrity. I am using an apple corer. Cut the dried fruit into small pieces. You can mix any dried fruit.
Remove the dough from the refrigerator and sprinkle evenly with the semolina or ground almonds. Align the apples on the pie base, tightly squeezed together to prevent them from sliding over during baking. Garnish each apple with 2 dates and some raisins (why not walnuts). Top each with a dice of butter.
In another bowl, beat the eggs with the sugar (I put very little because it is for my little ones, you can put more). Then stir in the milk and flavor with vanilla, mahlèb and tonka bean (ground). Pour the resulting mixture evenly over the pie (pour a little into the apples themselves).
Bake the apple pie at 180°C for about 50 minutes. In addition to being lightly golden, the egg mixture in the middle of the pie should not move like jelly when shaken.