Apple pie recipes for Mothers Day: Florentine pie

By Diana Henry 940AM GMT twelve March 2010

Florentine cake Photo PETER CASSIDY

Serves 6

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225g (8oz) solid flour

150g (5oz) butter

3 tbsp caster sugar

1 egg yolk, from a small egg

3 oranges

1 lemon

2 tbsp honey

50g (1oz) soft brownish-red sugar

2 tbsp orange liqueur

4 Bramley apples

2 tbsp orange marmalade

caster sugar, for dusting

Make the fritter as in the prior recipe and put in the refrigerator to rest. Preheat the oven to 190°C/375°F/gas symbol 5 and put in a steel baking-sheet to warm.

Divide the fritter in two, creation one half somewhat bigger than the other. Roll out the not as big half to cover a 25cm (10in) finish plate.

Cut the ends off the oranges and the lemon. Using a small pointy blade cut off the peel and heart in extended strips and discard. Slice the citrus finely.

Put the honey, half of the brownish-red sugarine and half of the liqueur in to a vessel and feverishness gently. Add the citrus and prepare for five minutes. Lift out the slices with a slotted ladle and cool. Reduce the liquid to 50ml (2fl oz). Leave to cool utterly afterwards supplement the rest of the liqueur to it.

Peel and core the apples and cut the strength in to slices about 4mm (1/6in) thick. Pile on to the pastry, layering with the citrus, the jelly and the rest of the brownish-red sugar. Pour on the syrup. Moisten the fritter edges with water.

Roll out the rest of the fritter and cover the pie, dire the edges to seal. Trim off the additional and tighten the edges. Cut a star figure in the centre of the cake tip and have use of the additional fritter to have musical leaves. Slide on to the steel baking-sheet in the oven and prepare for thirty minutes, or until the apples are tender.

Leave to cool for a bit afterwards dust easily with caster sugar. Serve half hearted or at room heat with thickk thickk cream or with vanilla ice cream.