GAMMELDAGS ÆBLEKAGE PIE
Recipe af The Pie Co.

Makes ca. 8 servings

Bedstemor’s favorite turned into a pie! We took the classic old-school Danish dessert and turned it into pie form. Gammeldags Æblekage is normally a layered “trifle” type of dessert, so we’ve included all the little layers in this cool, creamy pie.

This pie is not difficult, but there are a few steps. We use a “blind baked” crust, which means the crust is a completely baked pie shell before we fill it. Feel free to make your pie crust and apple compote a day in advance, so you can assemble the pie just before your visitors arrive. :-)

Pie Crust (Blind Baked)
150 g flour
1 teaspoon sugar
1/4 teaspoon salt
110 g butter, cold
3-4 tablespoons (approx. 50 ml) cold water

Egg Wash (1 egg yolk / 1 tablespoon water, whisked)
Parchment Paper + Dried Beans* or Pie Weights (for “blind baking” the crust)
*A package of 700 g lima beans or “hestebønner” work perfectly!

Apple Compote
600 g apples, peeled & cut into small 1/4 pieces
100 g sugar
2 Tablespoons cornstarch (majsstivelse)
25 g butter
1 tablespoon lemon juice
1 teaspoon vanilla essence/extract
1/4 tsp salt

Middle Cream Layer
2 dl cream, whipped to firm
1 tablespoon powdered sugar
1 tablespoon cream fraiche
Macroner cookies – crushed

Apple Purée Layer
150 g of the premade apple compote

Whipped Cream Topping
200 ml cream, whipped
Macroner cookies – whole

TO MAKE THE PIE DOUGH:

  1. Cut cold butter into cubes, and keep chilled. It’s essential the butter remains as cold as possible at all times to ensure a flaky crust.

  2. Choose a large bowl that you can fit your hands into, whisk together the flour, sugar and salt. 

  3. Add cold butter cubes to the flour mixture and using a pastry blender (or fork), cut the butter into the flour mixture until you have chunks of butter about the size of blueberries.

  4. Drizzle in the cold water and using a rubber spatula, begin to bring the dough together by pressing it against the side of the bowl until it starts to come together into clumps (about 1 min)

  5. Then working quickly, use your hands to finish bringing the dough together, pressing it together, and folding over, press, fold over, press, just until the dry ingredients have been incorporated into the dough, and there are no dry pockets left, but do not over work.

  6. Bring the dough into a ball shape, wrap with plastic wrap, and then gently flatten the dough into a flattened disk.

  7. Refrigerate for at least 30 minutes and up to 3 days (or freeze for up to 3 months).

ROLLING OUT THE DOUGH:

  1. Flour a clean surface. Before rolling your chilled dough, “warm” the edges with your hands, so they are flexible, but still cool.

  2. Using a rolling pin, start to roll out the chilled dough just in the center of the dough, rotating the dough every few rolls, like the hours on a clock – roll, rotate, roll, rotate. Add flour on top and under if you need it!

  3. Roll the dough until you have a flat even circle that is ca. 5-7 cm wider than your pie pan.

  4. Gently lift the dough into the pan adjusting the dough until it is centered in the bottom and sides of the pan. Do not press in, just gently tap it into place.

  5. Trim any excess dough, leaving about a 4-5 cm overhang.

  6. Roll the edges inward and under so they are rolled neatly to the edge of the pie pan, creating a tube-shaped edge, then crimp the edges with one forefinger and your other forefinger and thumb, pinching all the way around to make a fluted, wavy edge. Place prepared crust back in the refrigerator to chill.

TO BLIND BAKE THE CRUST:

  1. Preheat oven to 160 C, circulated air.

  2. Brush the chilled pie shell edges with egg wash and line with parchment paper. Pour dry beans or pie weights into the parchment paper and press out to the edges of the pie shell - This will help the edges stay up while it’s baking.

  3. Bake at 160 for 20 min., remove from oven and remove parchment paper and beans or pie weights.

  4. Place back in the oven and bake another 10-12 min. or until the pie crust is baked and golden. Set aside until ready to fill.

APPLE COMPOTE:

  1. Peel apples, then break down into small pieces in a saucepan. Add the sugar, starch, butter, lemon juice, vanilla and salt. Toss until coated.

  2. Cook over medium heat for about 10-15 min, stirring occassionally, adding 1 tablespoon water if needed (depends on juiciness of apples). Cover and simmer on low heat until thick, bubbly and caramelized. Chill in refrigerator completely before assembling pie.

APPLE PURÉE

  1. Take 150 g of the finished chilled apple filling and purée in a blender or food processor until very smooth - this will be the thin top layer. Chill until ready to assemble.


MIDDLE CREAM LAYER

  1. Whip 2 dl cream and 1 Tablespoon powdered sugar until firm. Gently fold 1 Tablespoon Cream Fraiche by hand. Chill until ready to assemble.

ASSEMBLE THE PIE LAYERS

  1. Spread the chilled apple compote in the bottom of the prepared pie crust.

  2. Using your hands, crush a thick layer of macroner cookies on top of the apple compote.

  3. Then spread the prepared whipped cream mixture over the crush macroner.

  4. Chill the pie while you prepare the last topping.

  5. Whip 200 ml of cream until light and airy.

  6. Spread the prepared apple purée in a thin layer over your chilled cream layer, then top with the prepared whipped cream (you can pipe it on in a fancy design or dollop it on, however you wish!) Decorate with whole or crush macroner cookies.

CHILL UNTIL READY TO SERVE. ENJOY!