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.
78 K 3.8/5 (17 reviews)
55 min.
Easy
2.25 €
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
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: Sweet pancake rolls from Brittany, Tyrolean apple crumble, Apple Strudel, Apple charlotte with toasted brioche, Rolled chestnut and apple brioche, ... See them all 57
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Two-cheese quiche, Thin tomato jelly and avocado tart, Maroilles cheese quiche, Avocado "tarte fine", Peach and verbena feuilleté, ... See them all 72
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Sausage in brioche, Chouquettes, Vol-au-vent cases, Ham spirals, ... See them all 80
Caster sugar
Like these other recipes: Like MaronSui's, Chocolate mousse, Kugelhof for Nanou, Double raspberry tartlets, Lemon tart, ... See them all 364
Other recipes you may also like
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version. May 29th 2011188 K4.3 3 hours 30 min.
New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce. July 1st 2013109 K4.3 50 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, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
Leek and potato soup
A classic of French family cooking. October 3rd 2010499 K5 45 min.
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. October 13th 2010349 K4.1 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.