Cost Breakdown

Critical Success Points

• • Rest the dough for at least 2 hours in the refrigerator.
• • Steam the apple compote for 4 hours to develop deep caramelisation.
• • Dry the cooked apples completely to avoid a soggy filling.
• • Bake at 200 °C for the full 1 hour 10 minutes until the crust is golden.

Safety Warnings

• • Handle the steam oven with care – hot steam can cause severe burns.
• • Use oven mitts when removing the hot pie from the oven.
• • Watch the pan while the apples are drying; the liquid can splatter.
• • Keep knives sharp and use a cutting board to avoid slips.