Karlos Arguiñano apple pie recipe with pastry cream and shortcrust pastry

Karlos Arguiñano apple pie recipe with pastry cream and shortcrust pastry

For the cream filling

We put the half of the milk and the cinnamon stick in a saucepan and heat over low heat. Meanwhile, mix the refined cornmeal, the sugar, the other half of the milk, the yolks and the whole eggs in a deep bowl. We remove to integrate all the ingredients.

When the milk is hot, pour it over this mixture and stir again to integrate. Pour the whole into the pan and bring to the fire. we remove non-stop until thickened. We finish the filling cream by adding the two apples, peeled and grated. We booked.

For the shortcrust pastry

Put the eggs, the yolk and the sugar in a wide and deep container. We beat well with electric rods. Add the butter in pomade point without stopping stirring. Sift the flour and baking powder into the bowl and stir with a spatula until you get a smooth paste.

Wrap it in plastic wrap and put it in the fridge for a minimum of 30 minutes to take body and harden slightly. When it is ready, take a quarter of the dough (with these amounts there is enough for more than one cake, we can freeze the rest) and spread it out on a surface sprinkled with flour.

We cover the base and sides of a 26cm cake pan and we take it to the oven, preheated to 180 ºC with heat up and down, to cook the base for 15 minutes. We remove and reserve.

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Assembly and termination

Fill the base of the cake with the apple pastry cream, spreading well. Peel, cut in half, core and slice the five remaining apples and decorate the entire surface with them. Put it back in the oven, preheated to 180ºC with heat up and down, and we cook 30 minutes.

When the cake is warm, to make it shine and make it look pretty, brush it with apricot or peach jam diluted in a little water. Let cool in the fridge until ready to eat, decorated with mint leaves.