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.
70 K 3.8/5 (17 reviews)
55 min.
Easy
3 pies
5 IngredientsLast modified on: September 11th 2018
For 3 pies, you will need:
- 1
4 cups puff or flaky pastry (pâte feuilletée) - 2
9 ½ cups apple - 3
6 tablespoons caster sugar - 4
3 teaspoons vanilla sugar - 5
1⁄3 cup beaten egg
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 4 cups 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 9 ½ cups apple, slice into half-rounds (like in the photo) and fill up the pastry case.
Stage 4 - 1 min.
Sprinkle the 6 tablespoons caster sugar and 3 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.
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 | 450 RDI=170 % | 3,760 RDI=360 % | 3,090 RDI=470 % | 5,570 RDI=280 % | 23,340 RDI: 280 % |
| 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 % |
How much will it cost?
- For 3 pies : 6.75 €
- 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.
This recipe uses (among others)
Apple
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Puff or flaky pastry (pâte feuilletée)
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Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Flaky brownie brioche, Gisèle's Pasties, Baker's apple soles, Chinois, ... See them all 78
Caster sugar
Like these other recipes: Cookies of the Camisards, Cornmeal baps for Anne, Cannelés, Far Normandy-Brittany, Finger biscuits, ... See them all 361
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