Last week-end in the Pyrénées mountains, Marie taught us how to prepare a delicious Apple Prune Crisp!
by Ellen Aldin
Serves 8 People
Preparation Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
2 puff pastry sheets
½ (.55) pound of apples
1 (1.087) cup of applesauce
Several prunes to taste
1.5 tablespoons (1.405) of vanilla sugar
1.5 tablespoons (1.405) of melted butter
1 small glass of Armagnac
Preparation:
1. Place one of the puff pastry sheets in a pie pan with parchment paper.
2. Spread the applesauce on the sheet of puff pastry in the pan. Leave a border for future closing of the puff pastry sheets.
3. Wash the apples, remove the cores, and cut them into slices. Keep the skin on.
4. Place the apple slices evenly on the applesauce-covered puff pastry. Add several prunes to taste.
5. Melt the butter and add the vanilla sugar and Armagnac.
6. Spread the entire butter mixture with a watered brush.
7. Cover all of this with the second puff pastry sheet after moistening the edges with water with the brush to form a seal.
8. Use a fork to pinch shut the all of the edges of the pastry sheet to prevent any leaks.
9. Make a hole in the middle of the top pastry sheet to let the gas escape. Cut an “X” in the center of the sheet and pull back the edges.
10. Break up the egg yolk and spread it on the top pastry sheet. Add sugar on top of the entire pastry.
11. Cook the pastry in the oven for 45 minutes at 320 degrees. Make sure the lower sheet is cooked through. Be careful; the entire pastry will rise significantly in the oven!
12. After a cooling period the pastry is ready to eat. It’s best eaten warm, so enjoy!