Peruvian Apple Pie (Pie de Manzana)

This is another amazing recipe from Chef Mango who works at Papillion Restaurant in Cusco, Peru.

I was going to try to convert the recipe to North American measurements but I know somehow, I would mess that up. So, I am writing the recipe exactly as it was given to me.

Peruvian apple pie fresh from the oven

Ingredients for the Pie Crust:

-300g of flour

-130g butter

-1 egg (the yolk for the dough and save the white!)

-1 tablespoon baking powder

-3 tablespoons of white sugar

Ingredients for Pie Filling:

-10 large Mc Intosh apples (they are red and green)

-50g butter

-2 large tablespoons of white sugar

-1 tablespoon powdered cinnamon

-juice of 1/2 an orange

What to do next:

Peel apples and slice. Saute over low heat with the butter, sugar, cinnamon, and the juice of the orange. Set aside to cool.

Put the flour on a clean surface and make a sort of hole in the middle. Add the butter(cubed) and the yolk of the egg into the middle of your flour hole. Begin to make a dough, slowly working the butter and the dough together. Take a cup of cold water and add the sugar to it to dissolve it a bit. Also add this to your dough. Work the dough softly. Kneading all the ingredients together. You might have to add some extra flour to your work surface so the dough does not get stuck to it.

When its all come together, put it in a bowl and let it rest 15 minutes. It won’t rise, it just needs to rest a bit. After, just cut the dough ball into 2 pieces, one for the top and one for the bottom. Take a rolling pin and smooth it out into a pie shape. Add the bottom of the dough to your pie mold. You could get fancy and make lattice strips with the top, or if not, just fill the pie with your cooled apple mixture and spread the other ┬ápiece of dough on top.

If you are going to do it that way, make sure you cut an X in the top or you might have pie overflow on the sides.

Cover the pie with aluminum foil and bake at 375 degrees for about 50 minutes. After, remove your foil lid and add an egg white wash to the crust to make it all shiny. Put the pie back in the oven, uncovered, for another 10 minutes or so.

You should have one amazing pie! I’ve tried this recipe in the restaurant and its delicious.



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