At What Temperature To Copper Pipe Freeze

Apple & banana pie (cremosa)

Today I will tell you of a particular recipe. One of those born to the case .. think about it a bit 'up and combines tradition with a bit of news. A little 'house just because you're just in the few ingredients that will be useful to achieve it, a little' because in the end you want to try to recreate the flavors when you were small. I think I have already mentioned that are not of a lovely fruit cakes, but this just can not say no. The only flaw .. to be savored and tasted absolutely hot. If you wish to or not to add the classic scoop of vanilla ice cream, this is for you. The particularity of this "apple pie" (which has little dell'originalissima American Pie) is that the fruit is boiled for a few minutes with a little sugar and then ... wipe out! Who knows who does not like even more children (I know this I say with certainty in a few years even though my son already seems too good to mouth!). Then why put only the apple? I go crazy to the mix banana, apple and a touch of orange! So creamy, then that seems to bite the dear and good old bread and jam! I apologize for the photos, but I throw in the trial of my brand new roller for diamond and I have a moment caught in the final decorating;)) I hope the flavor of this cake can forgive me! PS The recipe for the crust is stolen by Christophe Felder ... I only say this!

Ingredients:
3 ripe bananas are not too large
three golden apples smith

a juicy orange 1 tablespoon sugar
1 tablespoon of sugar cane
3 g gelatin sheets
125 g butter a pezzi
250 gr di farina 00 o tipo 45
1 cucchiaino di sale 
40 gr di zucchero
125 ml di acqua ghiacciata


Preparazione
Prepariamo la pasta brisée: in una ciotola lavorate la farina con lo zucchero e il burro tagliato a pezzetti. Otterrete un composto sbricioloso a cui andrà unita poca acqua alla volta. Mi raccomando che sia ben ghiacciata (lasciatela in freezer per qualche minuto prima di utilizzarla). Impastate bene il tutto e cercate di ottenere una pasta morbida ed omogenea, ma non troppo appiccicosa. La quantità di acqua da utilizzare può vary according to the flour and humidity inseritene so little time. Form a loaf and put it in plastic wrap. Let stand in refrigerator for at least 2 hours. Wash, peel and remove the cores from apples. Cut into small pieces and put them in a saucepan with about 1 / 5 liter of water and a tablespoon of sugar. Cook until it will be very soft, then remove from heat, drain and place them in a bowl and let cool. Peel the bananas and cut into pieces, mix them with apple juice 1 / 2 orange filtrate. Also filtered the juice of the other 1 / 2 orange and put it with gelatin sheets to warm slightly. Puree fruit and add the juice with gelatin. Mix thoroughly and let stand.
Once the pastry crust ready divide it into two loaves on a floured surface and roll it out. Lined with parchment paper and butter a baking sheet, lie on the first disc of dough, lightly prick the bottom with a fork. Pour the fruit compote and cover with second sheet of pastry crust sealing edges well. Bake in preheated oven at 200 ° C for 35 minutes.