2.21.2009

WHOs cooking: pippo lionni


On a windy January Sunday afternoon, GUY and I paid an impromptu visit to PIPPO LIONNI while in paris. He suggested a cup of tea at his apt instead of a cafe. When we arrived, he announced he's baking a pie. We were overwhelmed, i mean, who bakes an impromptu pie these days... very old school, such a sweet gesture, and totally unexpected. He confessed his girlfriend gave him a hard time for using a frozen pie crust instead of a homemade one (but he didn't really had the time to do all that.) Regardless, GUY and I were impressed... to prove it, there were nothing left by the time we left. When I asked Pippo what to call the pie... he said PIPPO PIE. kitchen secrets? at least 3 kinds of apples, CUMIN and NO BUTTER.

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pippo pie (aka free-form apple tart)

4 - 5 apples (at least three kinds)
1/2 cup of raisins
1/3 cup of almond slivers
4 TB of brown sugar
1/4 tsp of cinnamon powder
1/8 tsp cumin
1/8 tsp nutmeg
1/8 tsp ground ginger
pinch of sea salt

preheat the oven at 190C / 375F.
on a lightly floured work surface, roll the dough to 0.3 cm thickness to fit the a 9" pie plate. line the pie pan with a piece of wax paper and place the dough on it. place it back into the fridge while preparing the apple.
mix the cinnamon, cumin, nutmeg, ground ginger and salt together in a small bowl. set aside.
wash and clean the apples. leave the skin on, cut the apples in a spiral.
take the dough out of the fridge and place the 3/4 of the cut apples in the pie pan.
layer the almonds, raisins and spice mixture, then top off the pie with the rest of the apple with the brown sugar on top.
place in the middle rack of the oven. bake until golden. roughly about 45- 60 minutes (pippo said, "when it looks right" meaning golden brown.)
let the pie cool for 10 minutes.

serve the pie warm with vanilla ice cream if you got it.

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