Buy all ingredients right below the recipe
SHORTCRUST PASTRY AND CRUMBLE
- 300 g all-purpose flour (200 g dough, 100 g crumble)
- 270 g butter (150 g dough, 120 g crumble)
- 100 g potato starch (50 g dough, 50 g crumble)
- 100 g powdered sugar (50 g dough, 50 g crumble)
- 1 egg yolk
- pinch of salt
FILLING
- 1 kg tart apples
- 150 g orange marmalade
- 3 tablespoons brown cane sugar
- 1 tablespoon fresh thyme leaves
OTHER
- 50 g coarse flour
- 50 g coconut flakes or desiccated coconut
METHOD FOR SHORTCRUST PASTRY
- 1Sift the flour together with potato starch and sugar and mix in the salt. Add the butter cut into cubes, egg yolk, 2 tablespoons of ice water, and knead the dough. Form the dough into a ball, wrap it in cling film, and refrigerate for an hour.
- 2Roll out the chilled dough on baking paper into a rectangle according to the size of the mold (approx. 25 x 35 cm). Prick the dough with a fork and refrigerate again for 30 minutes.
METHOD FOR FILLING
- 1While the dough is chilling, prepare the filling. Peel the apples, cut them into quarters, and remove the cores. Grate them into slices and mix with sugar and thyme.
- 2Spread the chilled dough with marmalade, then evenly arrange the apples over the entire surface.
METHOD FOR CRUMBLE
- 1Melt the butter. Mix the flours with sugar, potato starch, and coconut in a bowl, then pour in the butter. Knead with your fingers or a fork to form crumbles. Sprinkle these over the surface of the pie.
- 2Bake for 45 minutes in an oven preheated to 170°C with convection. Before serving, dust with powdered sugar.
Laskominy od Maryny
A successful Brno food blogger and owner of a great bakery has joined forces with Rohlik to bring you a batch of delicious treats.