Coin pie

Posted on Sep 23rd, 2024

by Joseph Bicknell

Categories:

Mutton and Beef Recipes

Last Updated on October 16, 2024

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The origin of this recipe dates back to the Middle Ages. It is a traditional Christmas dessert from England.

Ingredients:

For the dough: 175 g of plain flour 125 g vegetable fat 125 g butter 1 tbsp butter cream 40% 1 tablespoon cognac For filling: 250 g raisins 100 g apple 75 g peeled grape wine 75 g

brown (cane) sugar

20 g of butter 15 g candied orange peel 3 tbsp cognac 2 tablespoons chopped almonds coin pie pans (different kinds of pans can be used)

Procedure:

1. Make a crumb with the flour and the loosened butter with your fingers, add the cream, cognac and egg yolk and quickly work into a soft dough that can rest in the refrigerator for 1 hour
2. Roll out the dough thinly and cut out rounds, which are placed one by one in the moulds
3. Prepare the filling; mix the grated apples with the raisins, almonds, butter, season with sugar and cognac, fill the moulds lined with the dough
4. Form the next round into a “lid” with, for example, a cut-out star, or stripes, or other decorations (any leftovers can be used as a lid for other bundt cakes)
5. Bake in a preheated oven at 180-190 °C for about 20 minutes until golden brown
6. Sprinkle cooled desserts with icing sugar and serve.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.