This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Caramelised apple pie
Apple pie made with caramelised apples.
271 K 4.4/5 (48 reviews)
1 hour 55 min.
Easy
1 piece
5 IngredientsLast modified on: September 11th 2018
For 1 piece, you will need:
- 1
2 puffs or flaky pastry (pâte feuilletée) - 2
8 apples - 3
30 g butter - 4
50 g caster sugar - 5
20 g beaten egg - Total weight: 2,000 grams
Change measures:
Times for this recipe
Preparation: 1 hour
Cooking: 55 min.
All in all: 1 hour 55 min.
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 - 15 min.
Peel 8 apples, and cut in half across.
Stage 2 - 5 min.
Remove cores, no matter if the apples break during this operation.
Stage 3 - 5 min.
Cut each half apple in half again.
Stage 4 - 30 min.
Melt 30 g butter in a large pan or frying pan. Then sprinkle with 50 g caster sugar and put apples on top. Allow to caramelise on low heat.
Stage 5 - 3 min.
Meanwhile, spread out the first circle of puff patry (this will be the pie base), prick it with a fork or a pique-vite. Put back in the fridge.
Stage 6 - 3 min.
Spead out the second puff pastry circle (pie lid) and make a small hole in the centre to allow steam to escape during cooking (the "chimney").
Put back in the fridge.
Put back in the fridge.
Stage 7
Apples will be caramelized after about 30 minutes.
Stage 8 - 10 min.
Take out the pie base, place on work surface and spread the apples over, caramel side upwards and packed well towards the centre, to within about 1 cm - ½ inch of edge.
Stage 9 - 3 min.
With a brush, moisten edge of pastry with cold water.
Stage 10 - 5 min.
Place the second pastry circle on top.
Stage 11 - 5 min.
Press all around the edge to seal.
Stage 12 - 3 min.
If necessary cut round...
Stage 13
...and trim off any excess.
Stage 14 - 3 min.
Glaze top.
Stage 15 - 25 min.
Leave in the fridge while oven preheats to 210°C or 410°F.
Put in the oven for about 25 minutes.
Put in the oven for about 25 minutes.
Stage 16
Watch the coloration: as soon as it looks like the photo, it's done.
Stage 17
Serve warm if possible.
Remarks
You might find it easier to glaze with beaten egg-yolk just after cutting the "chimney".
If you prefer the classic version, with frangipane or almond cream, check out this other recipe: epiphany galette.
If you prefer the classic version, with frangipane or almond cream, check out this other recipe: epiphany galette.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 1,920 RDI=180 % | 1,600 RDI=240 % | 3,180 RDI=160 % | 13,310 RDI: 160 % |
| Per 100 g | 10 RDI=4 % | 100 RDI=9 % | 80 RDI=10 % | 160 RDI=8 % | 670 RDI: 8 % |
How much will it cost?
- For 1 piece : 3.85 €
Change currency: 
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)
Caster sugar
Like these other recipes: Peach and verbena feuilleté, Almond dacquoise, Lemon tart, Profiteroles, Lime crémeux, ... See them all 363
Butter
Like these other recipes: Soft apple cookies, Chocolate mug cake, Tart Tatin, French Family Cake, Green beans with feta cream and basil, ... See them all 479
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Sausage in brioche, Koulibiak in pie dish, Chouquettes, Nantes Tourton, Mont d'or in brioche, ... See them all 80
Apple
Like these other recipes: Apple charlotte with toasted brioche, Canadian apple crumble, Rolled chestnut and apple brioche, Warm apple feuillantines, Apple and Blackcurrant Brioche Pies, ... See them all 57
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025312 K 24.5 3 hours 8 min.
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis. October 3rd 2010346 K5 1 hour 25 min.
Chocolate thins with toasted nuts
A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel. February 21th 2011270 K4 2 hours 25 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020416 K5 20 min.
Chocolate cream with a crunch, irish coffee mousse
This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky). March 11th 2011271 K 15 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.