Apple pie with roasted chestnuts and goat's yoghurt curd
It’s a snap to bake an apple pie on the Big Green Egg. Adding roasted chestnuts to the filling gives the pie a very surprising twist. And to complete it all (and to keep it a bit healthy), we serve the apple pie in this recipe with curds made from goat’s yoghurt. This will taste great with a coffee!
For the apples and chestnuts
- 500 g raw sweet chestnuts
- 3 large Jonagold apples
- 250 g tin of chestnut purée with vanilla (or chestnut purée and the seeds of 1 vanilla pod)
For the dough
- 150 g flour + extra for sprinkling
- 100 g butter + extra for greasing the tin
- 50g sugar
- 1 small egg
For the curd
- 500 g goat’s yoghurt
- 25 g sugar
PREPARATION IN ADVANCE
- To prepare the curd; line a colander with a clean tea towel that doesn’t smell of soap and place it over a bowl. Pour in the yoghurt and leave to strain in the fridge for at least 24 hours.
- Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to 180°C. Put all the ingredients for the dough in a mixing bowl and knead until a coherent dough has formed. Place the dough in the refrigerator for at least 30 minutes.
- Score a cross into the chestnuts and distribute them across the grid of the EGG. Close the lid and roast the chestnuts for about 15 minutes. Turn them regularly as they roast.
- Remove the chestnuts from the grid and allow to cool. Remove the grid from the EGG, place the convEGGtor and place the grid back. Close the lid and heat the EGG to 180°C. Meanwhile, peel the apples, cut them into segments and remove the cores. Cut the apple segments into 1-1.5 cm cubes, place them in a bowl and mix in the chestnut purée. Peel the chestnuts, chop them coarsely and spoon them into the apple mixture.
- Grease a tart tin (Ø 23 cm) with butter and roll out the dough on a flour sprinkled worktop into a circle big enough to line the tin. Place the dough in the tin and use a fork to prick small holes in the dough. Spread the apple mixture over the dough crust and place the tin on the grid. Close the lid of the EGG and bake for around 40 minutes until done and golden brown.
- Remove the tin from the EGG and allow the pie to cool before serving. Meanwhile, mix the sugar into the goat’s yoghurt curd.
- Cut the pie into nice slices and serve with the curd
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