Chicken with Apple

PARA MASSA

Components

• 1¼ teaspoons of wheat flour
• 2 tbsp of sugar
• A small amount of salt
• 100 grams of frozen butter
• One egg

Ready state

1. In a big bowl, combine the flour, sugar, and salt. Cube the butter and add it to the bowl. Using your fingertips, blend the butter with the dry ingredients until a crumbly mixture forms, making sure not to fully melt the butter—this will help the dough turn crispier once baked.

1. Crack the egg into a small bowl and combine it with the pheroph—this way, if it’s spoiled, you won’t ruin the entire recipe. Use your hands to mix until a ball forms, being careful not to overwork it to preserve the chunks of fat; the dough should have a rustic texture.
2. Gently shape the dough into a disk to make it easier to roll out later. Wrap it in plastic wrap and chill for at least one hour (or prepare the dough the day before, if you prefer).

FOR THE DISTRIBUTION AND EDITING

Components

• Three Fuji apples
• 2 tablespoons of raw sugar
• A quarter teaspoon of ground cinnamon
• freshly grated nutmeg added as desired
• 25 grams of butter
• 1 egg used for glazing
• wheat flour for dusting the countertop
• Demerara sugar to sprinkle on the dough as desired

Setup phase

1. Set the oven to 180 °C (moderate heat) and let it warm up.

1. Clean and dry the apples, retaining the peel. Using a serrated knife, slice the apples into thin strips, approximately 0.3 cm thick (if desired, remove the seeds with the tip of a toothpick). Place them in a large bowl and sprinkle with sugar and spices.
2. Place the butter in a small bowl and microwave it for 30 seconds or until melted. Coat the apple slices with the melted butter and stir gently. Set aside.
3. Dust the work surface with a bit of flour and roll out the dough into a circle using a rolling pin, aiming for a thickness of about 0.5 cm or a diameter of approximately 30 cm (alternatively, you can roll the dough between two sheets of parchment paper). Note: the galley is a rustic tart, so there’s no need to worry about creating a perfect circle.
4. Roll out the dough and place it on a wide, shallow baking tray. Arrange the apple slices in a rustic manner, overlapping them and keeping the center piled higher, leaving a border of about 5 cm without dough. Fold the edges of the dough over the apple slices.
5. In a small bowl, crack an egg and whisk it thoroughly with 1 teaspoon of water using a fork. Brush the pie’s edge with this egg and water blend, then sprinkle with demerara sugar.
6. Place in the oven and bake for approximately 40 minutes until the crust turns golden and crispy and the apples become tender. Take it out of the oven and allow it to cool fully before serving. It is delicious when served with honey and sour cream.

I’m so excited!

Prepare the dough up to three days in advance and store it in the refrigerator. Before use, let it sit at room temperature for 5 to 10 minutes before rolling out.