Red cabbage and apple pie

Based on 8 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Hard 💪
60
min.
Preparation
30
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
500 g all-purpose flour
150 g butter
80 ml water
120 ml milk
½ tsp nutmeg
200 g red cabbage (braised)
apple (large, e.g. Cox Orange, Gala)
bell pepper (red)
tomato
carrot
shallots
1 clove garlic
50 g pine nuts (toasted)
150 ml vegetable stock
2 tbsp Worcester sauce
2 tbsp barbecue sauce
½ tsp cinnamon (ground)
egg yolk
1 tsp cornstarch
salt
pepper
vegetable oil for frying
flour for surface
Metric
Imperial

Utensils

  • saucepan
  • cooking spoon
  • standing mixer or hand mixer with dough hooks
  • refrigerator
  • plastic wrap
  • large bowl
  • oven
  • cutting board
  • knife
  • large frying pan
  • small bowl
  • rolling pin
  • fork
  • tart baking dish
  • ladle
  • cookie cutter
  • brush

Nutrition per serving

Cal
303
Protein
13 g
Fat
30 g
Carb
78 g
  • Step 1/12

    For the dough, add butter, water, and milk to a saucepan. Season with nutmeg and a pinch of salt. Heat the mixture until the butter has melted.
    • 150 g butter
    • 80 ml water
    • 120 ml milk
    • ½ tsp nutmeg
    • salt
    • saucepan
    • cooking spoon

    For the dough, add butter, water, and milk to a saucepan. Season with nutmeg and a pinch of salt. Heat the mixture until the butter has melted.

  • Step 2/12

    In a standing mixer, or using a hand mixer with dough hooks, mix flour and warm milk mixture for approx. 6 - 10 min. until a smooth dough forms.
    • 500 g flour
    • standing mixer or hand mixer with dough hooks

    In a standing mixer, or using a hand mixer with dough hooks, mix flour and warm milk mixture for approx. 6 - 10 min. until a smooth dough forms.

  • Step 3/12

    Cover the dough and leave to cool for approx. 30 min.
    • refrigerator
    • plastic wrap
    • large bowl

    Cover the dough and leave to cool for approx. 30 min.

  • Step 4/12

    Preheat oven to 160°C/320°F. For the filling, quarter shallots and finely mince garlic. Cut apple, bell pepper, tomato, and carrot into small dice.
    • shallots
    • 1 clove garlic
    • apple
    • bell pepper
    • tomato
    • carrot
    • oven
    • cutting board
    • knife

    Preheat oven to 160°C/320°F. For the filling, quarter shallots and finely mince garlic. Cut apple, bell pepper, tomato, and carrot into small dice.

  • Step 5/12

    Now, sauté shallots, garlic, bell pepper and carrot in some vegetable oil until slightly tender. Then, add tomato, apple, red cabbage, and pine nuts and continue sauteing for approx. 3 – 5 min. Season with some cinnamon, salt, and pepper.
    • 200 g red cabbage
    • 50 g pine nuts
    • ½ tsp cinnamon
    • salt
    • pepper
    • large frying pan
    • cooking spoon

    Now, sauté shallots, garlic, bell pepper and carrot in some vegetable oil until slightly tender. Then, add tomato, apple, red cabbage, and pine nuts and continue sauteing for approx. 3 – 5 min. Season with some cinnamon, salt, and pepper.

  • Step 6/12

    Add vegetable stock, Worcester sauce, and barbecue sauce to the pan. Let simmer for another 3 min.
    • 150 ml vegetable stock
    • 2 tbsp Worcester sauce
    • 2 tbsp barbecue sauce

    Add vegetable stock, Worcester sauce, and barbecue sauce to the pan. Let simmer for another 3 min.

  • Step 7/12

    In the meantime, dissolve cornstarch in a bit of water and stir into sautéed vegetables until the sauce has thickened. This filling needs to be rather thick.
    • 1 tsp cornstarch
    • 1 tsp water
    • cooking spoon
    • small bowl

    In the meantime, dissolve cornstarch in a bit of water and stir into sautéed vegetables until the sauce has thickened. This filling needs to be rather thick.

  • Step 8/12

    Now, on a lightly floured surface roll out two thirds of the dough into a large round to form the bottom of the pie. Roll out the remaining third into another round to form the top of the pie. Both rounds should be approx. 0.5cm thick.
    • flour for surface
    • rolling pin

    Now, on a lightly floured surface roll out two thirds of the dough into a large round to form the bottom of the pie. Roll out the remaining third into another round to form the top of the pie. Both rounds should be approx. 0.5cm thick.

  • Step 9/12

    Fit larger round into a greased tart baking dish. A dish with a removable bottom works best. Remove the overhanging edges. Use a fork to lightly prick the bottom of the crust.
    • fork
    • tart baking dish

    Fit larger round into a greased tart baking dish. A dish with a removable bottom works best. Remove the overhanging edges. Use a fork to lightly prick the bottom of the crust.

  • Step 10/12

    Now, transfer the prepared filing into the crust and smooth out the top.
    • ladle

    Now, transfer the prepared filing into the crust and smooth out the top.

  • Step 11/12

    Cover the pie with the prepared top crust. Trim the excess leaving an overhang of approx. 1cm. Crimp overhang to seal the pie.

    Cover the pie with the prepared top crust. Trim the excess leaving an overhang of approx. 1cm. Crimp overhang to seal the pie.

  • Step 12/12

    If desired, use the remaining dough to cut out ornaments for garnishing. Cut out a small whole in the middle of the top to enable steam to release during baking. Brush pie with egg yolk and bake in preheated oven at 160°C/320°F until golden brown and enjoy.
    • egg yolk
    • oven
    • cookie cutter
    • brush

    If desired, use the remaining dough to cut out ornaments for garnishing. Cut out a small whole in the middle of the top to enable steam to release during baking. Brush pie with egg yolk and bake in preheated oven at 160°C/320°F until golden brown and enjoy.