Thursday, September 29, 2011

Rougemont Apple Pastry Cake from A Passion for Baking

Dorthea came over last night for our Nova Scotia Hot Lobster. She brought a delicious apple pastry she made from this recipe. It's from A Passion for Baking by Marcy Goldman. More pie than cake, this is a deep apple pastry held together with a vanilla custard. I love an apple custard pie. This recipe takes that to the extreme, and adds a stunning presentation. Thank you Dorthea.

Rougemont Apple Pastry Cake
A Passion for Baking
Marcy Goldman

2 c flour
1 T sugar
½ t salt
¾ c unsalted butter, cut in chunks
4-6 T ice water or half-and-half

10-12 large apples, peeled, cored, and cut in ¼-inch slices
¼ c sugar
1 T cornstarch
1 t cinnamon
½ c raisins, plumped
1 T lemon juice

Vanilla Custard
½ c unsalted butter, melted
1 c sugar
2 t vanilla
4 eggs
2 T flour
1 t cinnamon
  1. Brush bottom and sides of a 10-inch springform pan with butter and place on a baking sheet.
  2. Mix pastry ingredients in a food processing, adding water until the dough forms. Wrap in plastic and chill for at least one hour.
  3. While chilling dough, cut apples and mix with filling ingredients.
  4. Roll dough and fit in springform all the way up the sides.
  5. Preheat oven to 350°.
  6. Arrange apples to fill pastry, neatly arranging the final layer.
  7. Cover pan with foil and bake for 20 minutes.
  8. While baking, mix the custard.
  9. Uncover and continue baking for 40-55 minutes until apples are soft and brown.
  10. Pour the custard over the hot apples and bake another 20 minutes.
  11. Cool on a wire rack and then refrigerate at least 6 hours.


  1. Thank you, Marcy Goldman!

  2. I just made the same pie from Ms. Goldman's cookbook this week. I can not emphasize enough how important step 11 is. I tried the same recipe a week before when I did not have the time to chill and it was a disaster!
    Good work and happy baking!