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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.

33,7093.8/5 for 16 ratings

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Last modified on: September 11^th 2018

For 1 pie, you will need:

0 300 g Puff or flaky pastry (pâte feuilletée)
1 750 g apple
2 2 tablespoons caster sugar
3 1 teaspoon Vanilla sugar
4 20 g beaten egg
Total weight: 1,105 grams

Change these quantities to make: 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.

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?

Work this out...

Keeping:

Several days in the fridge, covered with plastic film.

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
659 Kcal or 2,759 Kj	17 gr	222 gr	98 gr
33 %	7 %	21 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
60 Kcal or 251 Kj	2 gr	20 gr	9 gr
3 %	1 %	2 %	1 %

Per pie
Energetic value	Proteins	Carbohydrates	Fats
659 Kcal or 2,759 Kj	17 gr	222 gr	98 gr
33 %	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 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Apple: You can check-out other recipes which use it, like for example: Windfall apple jelly, Tart Tatin, Express apple tart, Apple Strudel, Comtoise apple charlotte, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Olive twists, Koulibiak in pie dish, Tomato and courgette tart, How to cook caramelized puff pastry well, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Mouna, Dublin fruit scones, Old style brioche, Elsa's Comtoise galette, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Almond mug cake for Mary, Strawberry feuilleté, Strawberry and rhubarb crumble, Crème caramel, ... All

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