Breton Apple Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Breton Apple Pie
Categories: Pies
Yield: 2 Servings

-By Nick Malgieri
1 c Unsalted butter
1 c Sugar
1 tb Dark rum
1 ts Vanilla
4 lg Egg yolks
2 3/4 c Unbleached all-purpose
-flour
Apple Filling (recipe
-follows)
Egg wash of 1 egg beaten
Dash salt

Butter 10- or 9-inch springform pan. Line bottom with parchment or wax
paper cut to fit. Cream butter until light. Slowly add sugar, beating until
mixture lightens. Beat in rum and vanilla. Add egg yolks, 1 at time,
beating until mixture is very smooth and light. Beat in flour until
absorbed, without overmixing.

Place 1/2 dough in pan and press with fingertips evenly over bottom of pan
and out 1 inch up sides. Spread Apple Filling over dough.

Flour remaining dough and press into 10- or 9-inch disk on cardboard or
tart pan bottom. Slide dough over filling and press into place, making sure
sides are straight and even. Brush top with egg wash. Trace lattice pattern
on top with fork tines.

Bake at 350 degrees 40 to 45 minutes, until deep golden and slightly
risen. Cool briefly in pan, then unmold onto rack to cool. Makes about 8
servings.
Like the classic gateau Breton which uses a cross between a pound cake and
a pastry dough-this dessert lightens a rich dough with a cooked apple
filling. Try substituting pears or a compote of slightly underripe peaches
or apricots for the apples.
Apple Filling

2 pounds Golden Delicious apples 1/2 cup sugar 3 tablespoons butter 2
tablespoons lemon juice 2 tablespoons dark rum

Peel, core and slice apples into large saucepan. Add sugar, butter, lemon
juice and rum. Cook, covered, until apples exude juices. Remove cover.
Reduce heat and cook until juices evaporate. Cool before using.

Note: To freeze, chill cake. Wash pan and line with plastic wrap. Ease
cake into pan, right side up. Double wrap with plastic wrap. Label and
freeze.

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