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Caramelised apple pie
Apple pie made with caramelised apples.
277 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
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 €
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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
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Butter
Like these other recipes: Cookies of the Camisards, Morel risotto with Vin Jaune and Mont d'Or, Prune Far, Chicken Brussels pie, Lemon tart, ... See them all 498
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Apple Pie, Cramique, Elsa's Comtoise galette, Ham spirals, Mini apricot and pistachio brioches, ... See them all 80
Apple
Like these other recipes: Tyrolean apple crumble, Brioche Tatin, Shortbread apple tart, Alsatian apple tart, Caramelised apple custards, ... See them all 62
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