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Apple Pie

This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple.

During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.

27,7343.8/5 for 15 ratings

Last modified on: September 11^th 2018

For 1 pie, you will need:

1 300 g Puff or flaky pastry (pâte feuilletée)
2 750 g apple
3 2 tablespoons caster sugar
4 1 teaspoon Vanilla sugar
5 20 g beaten egg
Total weight: 1,105 grams

Change those ingredients for: 1 pie 2 pies 3 pies

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
24 min.	30 min.	54 min.

Keeping: Several days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 5 min.

Roll out 300 g Puff or flaky pastry (pâte feuilletée), if not ready-rolled, into 2 identical circles.

Line a tart tin or mould with one.

If your pastry came with a sheet of cooking parchment, leave this in place in the bottom of the tin.

Stage 2 - 2 min.

Fold the pastry over the edge of the tin, leaving an overhang of about 1/4 inch (1/2 cm).

Preheat the oven to 430°F (220°C).

Stage 3 - 7 min.

Peel 750 g apple, slice into half-rounds (like in the photo) and fill up the pastry case.

Stage 4 - 1 min.

Sprinkle the 2 tablespoons caster sugar and 1 teaspoon Vanilla sugar over.

Stage 5 - 3 min.

Prepare the second circle of pastry: make a small hole in the centre to let the steam escape during cooking, then use a brush to moisten around the edge with cold water.

Stage 6 - 2 min.

Moisten around the rim of the pie case as well.

This will help the pastry "lid" to stick.

Stage 7 - 2 min.

Place the second pastry circle on top of the first so that the moistened edges are in contact.

Seal the edges by pressing with your fingers, then trim off any excess pastry.

Stage 8 - 2 min.

Finish by glazing the top of the pie.

Stage 9 - 30 min.

Bake, preferably low down in the oven, for about 30 minutes.

Leave to cool slightly before taking the pie out of the tin.

Remarks

Use slightly sharp apples if you can, or add a little lemon juice with the sugar.

If serving the pie warm, make it extra delicious with a scoop of vanilla ice cream or a little chantilly cream.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,823 Kcal or 7,633 Kj	17 gr	222 gr	98 gr
91 %	7 %	21 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
165 Kcal or 691 Kj	2 gr	20 gr	9 gr
8 %	1 %	2 %	1 %

Per pie
Energetic value	Proteins	Carbohydrates	Fats
1,823 Kcal or 7,633 Kj	17 gr	222 gr	98 gr
91 %	7 %	21 %	15 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 pie : 2.24 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Apple Tatin Terrine, Apple Batter Puddings, Tatin apples with mascarpone cream, Caramelised apple pie, Tarte Normande, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Tomato and courgette tart, Two-cheese quiche, Maroilles cheese quiche, Shallot confit tart, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Toasted-flour biscuits, Little apple turnovers with almonds and raisins, Tomato feuilleté with pesto, Gâteau Breton (Brittany butter cake), Chicken pie, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Kugelhof for Nanou, Pear, grapefruit and pistachio tart, Amaretti, Melon with port sorbet, ... All

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