Apple Pie


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.
77 K 3.8/5 (17 reviews)
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Last modified on: September 11th 2018
For 1 pie, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Apple Pie : Stage 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.

Stage 2 - 2 min.
Apple Pie : Stage 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).

Stage 3 - 7 min.
Apple Pie : Stage 3
Peel 750 g apple, slice into half-rounds (like in the photo) and fill up the pastry case.

Stage 4 - 1 min.
Apple Pie : Stage 4
Sprinkle the 2 tablespoons caster sugar and 1 teaspoon vanilla sugar over.

Stage 5 - 3 min.
Apple Pie : Stage 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.

Stage 6 - 2 min.
Apple Pie : Stage 6
Moisten around the rim of the pie case as well.

This will help the pastry "lid" to stick.

Stage 7 - 2 min.
Apple Pie : Stage 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.

Stage 8 - 2 min.
Apple Pie : Stage 8
Finish by glazing the top of the pie.

Stage 9 - 30 min.
Apple Pie : Stage 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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %1,250 RDI=120 %1,030 RDI=160 %1,860 RDI=90 %7,780 RDI: 90 %
Per 100 g10 RDI=5 %110 RDI=10 %90 RDI=10 %170 RDI=8 %700 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, Sulfites, egg
How much will it cost?
  • For 1 pie : 2.25 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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