For the Pastry
1 ⅔ Cups Flour
⅓ Cup cold water
1 Cup Baking margarine or shortening
For the Sugar Syrup
⅓ Cup Sugar
⅔ Cup Water
Fresh black currants or jam
1 Egg, beaten
For the Sabayonne
8 Egg yolks
¾ Cup White wine
½ Cup Sugar
Quickly combine all pastry ingredients in a food processor. Do not overwork.
Roll out the dough on a floured board to a 1 ½ cm (⅔”) thick sheet. Roll from the middle out to the edges. Fold the rectangle into thirds, as with a letter. Wrap in plastic and chill at least 30 minutes.
Preheat the oven to 425 F. Roll out half the dough to a about 1/8” thick and place in the bottom of a 9″ springform pan. Bake until golden, about 7-8 minutes.
While the dough is baking combine the sugar and water in a small sauce pan and bring it to a boil. Simmer for 1 minute.
Reduce the oven temperature to 350 F. Peel and core the apples and place close together on the dough. Fill the core holes with berries and sugar or jam. Brush the apples with sugar syrup.
Roll a slightly larger dough sheet to cover the apples. Make 1 ¼” holes in the dough between the apples. Make dough rings to frame the holes. Attach with beaten egg. Brush the top of the pie with beaten egg. Bake at 350 F until golden, about 30 minutes. Allow to cool.
Whisk egg yolks and sugar in a double boiler until thick and lemon-colored. Beat in the wine. Pour the mixture into the holes on top of the apple cake, or serve alongside.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
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