This recipe comes from a Rumanian baker discovered on Pinterest. I found this to be so deliciously different with it's creamy custard filling, and such a lovely presentation that I just had to share it! I think it would be georgeous made in a fluted tart pan ;) —~Suze
For the dough:
finely ground almonds
1 1/4 cups
1 1/2 cups
white wine (I used a Souvignon Blanc, but a sweeter wine like a Muscato might be interesting!)
crisp red apples (like Gala, Braeburn or Fuji )
Preheat oven to 350ºF. Grease and flour a pie pan.
For the dough:
In the bowl of a mixer, cream butter and sugar.
Add vanilla extract and orange zest. Then, add the egg and almond meal.
Add the flour and mix until it all comes together. It will be quite a soft dough, but remember, the less you handle it, more flaky and delicious will be :)
Transfer the dough to the pie pan and spread it around covering the base and sides of the pan.
Chill in the refrigerator while you prepare the filling.
For the filling:
Combine the flour, sugar, vanilla and orange zest. Mix and add the eggs and a splash of the milk.
Once it has the consistency of a paste, add the remaining milk and wine.
Transfer to a sauce pan; bring it to a boil. Transfer to a bowl and cover the surface of the cream with clear plastic wrap then set aside to cool.
Meanwhile, Begin peeling your apples in a circular spiral -try to get them as thick as possible-, continuing all the way toward the core (you're using the whole apple, not just the peel.) Don't be concerned if some strips are shorter, as you can still use them.
Wrap the apple strips into a rosebud by curling them around your finger.
Bake the pie until the dough is baked and the apples are a little bit golden (1 hour to 1 1/4 hour.) Your time may vary, so start checking your pie after 1 hour.