Red cabbage and apple pie

Red cabbage and apple pie

5 ratings

Julia, Kitchen Stories


„A great vegetarian dish for the holidays. Even my non-vegetarian friends are in love with it.“

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)
1
apple (large, e.g. Cox Orange, Gala)
1
bell pepper (red)
1
tomato
1
carrot
2
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)
1
egg yolk
1 tsp
cornstarch
salt
pepper
vegetable oil for frying
flour for surface
Metric
Imperial
  • 500 g all-purpose flour
  • 150 g butter
  • 80 ml water
  • 120 ml milk
  • ½ tsp nutmeg
  • 200 g red cabbage (braised)
  • 1  apple (large, e.g. Cox Orange, Gala)
  • 1  bell pepper (red)
  • 1  tomato
  • 1  carrot
  • 2  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)
  • 1  egg yolk
  • 1 tsp cornstarch
  • salt
  • pepper
  • vegetable oil for frying
  • flour for surface

Utensils

  • fork
  • saucepan
  • cookie cutter (optional)
  • refrigerator
  • oven
  • large frying pan
  • standing mixer or hand mixer with dough hooks
  • tart baking dish (Ø28cm)
  • plastic wrap
  • large bowl
  • brush
  • cooking spoon
  • cutting board
  • knife
  • ladle
  • rolling pin

Enjoy with

Zweigelt dry, Austria, 2013
This deeply red, shimmering wine with soft cherry and blueberry hints is well suited for braised and roasted dishes. The wine unfolds its ideal aroma at about 14°C/57°F.

Nutrition per serving

Cal
303
Protein
13g
Fat
30g
Carb
78g

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 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 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.
  • 2 shallots
  • 1 clove garlic
  • 1 apple
  • 1 bell pepper
  • 1 tomato
  • 1 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 red cabbage
  • 50 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.
  • 1 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.