Caramelised apple pie
Apple pie made with caramelised apples.
259 K 4.4/5 (48 reviews)
1 hour 55 min.
Easy
3 pieces
5 IngredientsLast modified on: September 11th 2018
For 3 pieces, you will need:
- 1
6 puffs or flaky pastry (pâte feuilletée) - 2
24 apples - 3
90 g butter - 4
150 g caster sugar - 5
60 g beaten egg - Total weight: 6,000 grams
Change measures:
Times for this recipe
Preparation: 1 hour
Cooking: 55 min.
All in all: 1 hour 55 min.
To finish around 7pm, you'll need to have started before: 17:35.Change end time
Step by step recipe
Stage 1 - 15 min.
Peel 24 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 90 g butter in a large pan or frying pan. Then sprinkle with 150 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 | 690 RDI=270 % | 5,760 RDI=540 % | 4,810 RDI=730 % | 9,540 RDI=480 % | 39,940 RDI: 480 % |
| Per 100 g | 10 RDI=4 % | 100 RDI=9 % | 80 RDI=10 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per piece | 230 RDI=90 % | 1,920 RDI=180 % | 1,600 RDI=240 % | 3,180 RDI=160 % | 13,310 RDI: 160 % |
How much will it cost?
- For 3 pieces : 11.55 €
- Per 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: Double raspberry tartlets, Norman flambéed apples, Mulled apple juice, Almond mug cake for Mary, Grandma Solange's biscuits, ... See them all 357
Butter
Like these other recipes: Apple Batter Puddings, Spinach Omelette, Bisto-style canapés, Puff or flaky pastry (pâte feuilletée), Little lemon biscuits, ... See them all 461
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Cochelin d'Evreux, Gisèle's Pasties, Vegetable pie, Tomato feuilleté with pesto, Gâteau Basque , ... See them all 78
Apple
Like these other recipes: Autumn apple and plum crumble pie, Baker's apple soles, Lemon and grated apple tart, Far Normandy-Brittany, Quince and apple compote, ... See them all 55
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017756 K 313.7 40 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...August 3rd 2013852 K 44.7 55 min.
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.June 2nd 2015263 K5 1 hour 40 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011523 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.