Apple Pie
This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple.
During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.
During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.
71 K 3.8/5 (17 reviews)
55 min.
Easy
1 pie
5 IngredientsLast modified on: September 11th 2018
For 1 pie, you will need:
- 1
300 g puff or flaky pastry (pâte feuilletée) - 2
750 g apple - 3
2 tablespoons caster sugar - 4
1 teaspoon vanilla sugar - 5
20 g beaten egg - Total weight: 1,105 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 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 - 5 min.
Roll out 300 g puff or flaky pastry (pâte feuilletée), if not ready-rolled, into 2 identical circles.
Line a tart tin or mould with one.
If your pastry came with a sheet of cooking parchment, leave this in place in the bottom of the tin.
Line a tart tin or mould with one.
If your pastry came with a sheet of cooking parchment, leave this in place in the bottom of the tin.
Stage 2 - 2 min.
Fold the pastry over the edge of the tin, leaving an overhang of about 1/4 inch (1/2 cm).
Preheat the oven to 430°F (220°C).
Preheat the oven to 430°F (220°C).
Stage 3 - 7 min.
Peel 750 g apple, slice into half-rounds (like in the photo) and fill up the pastry case.
Stage 4 - 1 min.
Sprinkle the 2 tablespoons caster sugar and 1 teaspoon vanilla sugar over.
Stage 5 - 3 min.
Prepare the second circle of pastry: make a small hole in the centre to let the steam escape during cooking, then use a brush to moisten around the edge with cold water.
Stage 6 - 2 min.
Moisten around the rim of the pie case as well.
This will help the pastry "lid" to stick.
This will help the pastry "lid" to stick.
Stage 7 - 2 min.
Place the second pastry circle on top of the first so that the moistened edges are in contact.
Seal the edges by pressing with your fingers, then trim off any excess pastry.
Seal the edges by pressing with your fingers, then trim off any excess pastry.
Stage 8 - 2 min.
Finish by glazing the top of the pie.
Stage 9 - 30 min.
Bake, preferably low down in the oven, for about 30 minutes.
Leave to cool slightly before taking the pie out of the tin.
Leave to cool slightly before taking the pie out of the tin.
Remarks
Use slightly sharp apples if you can, or add a little lemon juice with the sugar.
If serving the pie warm, make it extra delicious with a scoop of vanilla ice cream or a little chantilly cream.
If serving the pie warm, make it extra delicious with a scoop of vanilla ice cream or a little chantilly cream.
Keeping: Several days in the fridge, covered with 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 | 150 RDI=60 % | 1,250 RDI=120 % | 1,030 RDI=160 % | 1,860 RDI=90 % | 7,780 RDI: 90 % |
| Per 100 g | 10 RDI=5 % | 110 RDI=10 % | 90 RDI=10 % | 170 RDI=8 % | 700 RDI: 8 % |
How much will it cost?
- For 1 pie : 2.25 €
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)
Apple
Like these other recipes: Brioche Tatin, Apple charlotte with toasted brioche, Cochelin d'Evreux, Tyrolean apple crumble, Nanou's apple and almond cake, ... See them all 56
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crisp apricot and pistachio tart, Olive twists, Icelandic-style fish and vegetable pie, Little apple turnovers with almonds and raisins, Mushroom tart, ... See them all 72
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Pistachio and goji pinwheels, Chicken pie, Shortbread tart with sweet apricots and rosemary, Small cheese and bacon rolls , ... See them all 79
Caster sugar
Like these other recipes: Pistachio confectioner's custard, Stewed apricots, Half-cooked chocolate cake with raspberry coulis, Chocolate eclairs, New tiramisu, ... See them all 361
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021347 K5 50 min.
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 2017763 K 313.7 40 min.
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with herbs, or any other sauce of...March 18th 2013244 K4.8 2 hours 25 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.26 M 64.2 4 days 15 hours 50 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 2011530 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 2025-07-06)
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.