Breton Apple Pie

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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 under-ripe peaches or apricots for the apples.

Ingredients

1 C. unsalted butter
1 C. sugar
1 Tbsp dark rum
1 tsp vanilla
4 large egg yolks
2-3/4 C. unbleached all-purpose flour
Apple filling (recipe follows)
egg wash of 1 egg beaten
dash salt

Directions

Butter 10 or 9" spring-form 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 over-mixing. Place 1/2 dough in pan and press with fingertips evenly over bottom of pan and out 1" up sides. Spread Apple Filling over dough. Flour remaining dough and press into 10 or 9" 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 F for 40 to 45 minutes, until deep golden and slightly risen. Cool briefly in pan, then un-mold onto rack to cool.

Makes about 8 servings.

Apple Filling

Ingredients

2 lbs. Golden Delicious apples

1/2 C. sugar

3 Tbs. butter

2 Tbsp lemon juice

2 Tbsp dark rum

Directions

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, wash pan and line with plastic wrap. Ease cake into pan, right side up. Double wrap with plastic wrap. Label and freeze.