Apple Pie

Step by step recipe:

  1. 5 min.Apple Pie : Photo of step #1
    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.
  2. 2 min.Apple Pie : Photo of step #2
    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).
  3. 7 min.Apple Pie : Photo of step #3
    Peel 750 g apple, slice into half-rounds (like in the photo) and fill up the pastry case.
  4. 1 min.Apple Pie : Photo of step #4
    Sprinkle the 2 tablespoons caster sugar and 1 teaspoon Vanilla sugar over.
  5. 3 min.Apple Pie : Photo of step #5
    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.
  6. 2 min.Apple Pie : Photo of step #6
    Moisten around the rim of the pie case as well.

    This will help the pastry "lid" to stick.
  7. 2 min.Apple Pie : Photo of step #7
    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.
  8. 2 min.Apple Pie : Photo of step #8
    Finish by glazing the top of the pie.
  9. 30 min.Apple Pie : Photo of step #9
    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.

Source:

Home made.

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