Caramelised apple pie
Apple pie made with caramelised apples.
273 K 4.4/5 (48 reviews)
1 hour 55 min.
Easy
3.85 €
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
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
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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 €
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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)
Caster sugar
Like these other recipes: Blackcurrant liqueur, Brioche dough, Butter cream, Rhubarb tart, Chocolate and vanilla crème brûlée, ... See them all 368
Butter
Like these other recipes: Tagliatelle New Zealand style, Quail egg canapés, Fish in a sesame crust, Oatmeal and chocolate shortbread, Brioche dough, ... See them all 484
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Avocado mousse with sorrel, Brioche Tatin, Ham "friand" pie, Mini palmiers, Nantes Tourton, ... See them all 80
Apple
Like these other recipes: Baker's apple soles, Toffee apple upside-down cake, Croissant dough apples, Apple macaronade, Tarte Jurassienne, ... See them all 60
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