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Caramelised apple pie

Name: Caramelised apple pie
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: 1 piece
Cuisine: French
Ingredients: 2 puffs or flaky pastry (pâte feuilletée); 8 apples; 30 g butter; 50 g caster sugar; 20 g beaten egg

Apple pie made with caramelised apples.

280 K 4.4/5 (48 reviews)531585

Duration

1 hour 55 min.

Difficulty

Easy

Last modified on: September 11^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 1 hour

Cooking 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 - ⌛ 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.

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.

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.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=18 %	96 g RDI=36 %	80 g RDI=110 %	159 kcal RDI=8 %	668 kJ RDI=8 %
Whole recipe	229 g RDI=354 %	1,920 g RDI=725 %	1,602 g RDI=2,195 %	3,188 kcal RDI=159 %	13,351 kJ RDI=159 %