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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.

63 K 3.8/5 (17 reviews)

55 min.

Easy

2.25 €

2 pies

5 Ingredients

Last modified on: September 11^th 2018

For 2 pies, you will need:

1 600 ml Puff or flaky pastry (pâte feuilletée)
2 1 litre 500 ml apple
3 4 tablespoons caster sugar
4 2 teaspoons Vanilla sugar
5 40 mls beaten egg

Change these quantities to make:

1 pie 2 pies 3 pies

Change measures:

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Times for this recipe

Preparation: 25 min.

Cooking: 30 min.

All in all: 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 - 5 min.

Roll out 600 ml 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.

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).

Stage 3 - 7 min.

Peel 1 litre 500 ml apple, slice into half-rounds (like in the photo) and fill up the pastry case.

Stage 4 - 1 min.

Sprinkle the 4 tablespoons caster sugar and 2 teaspoons 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.

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.

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.

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.

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	300 RDI=120 %	2,510 RDI=240 %	2,060 RDI=310 %	3,720 RDI=190 %	15,560 RDI: 190 %
Per 100 g	10 RDI=5 %	110 RDI=10 %	90 RDI=10 %	170 RDI=8 %	700 RDI: 8 %
Per pie	150 RDI=60 %	1,250 RDI=120 %	1,030 RDI=160 %	1,860 RDI=90 %	7,780 RDI: 90 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Sulfites, Egg

How much will it cost?

For 2 pies : 4.50 €
Per 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.

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