This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
80 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: Invisible apple cake, Baked apples from St Aubin le Vertueux, Tatin apple diplomat tart, Apple custard tart, Apple charlotte with toasted brioche, ... See them all 60
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Tomato tart, Epiphany galette, Caramelised apple pie, Thin spinach and potato tart, ... See them all 72
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Mini palmiers, Nanterre brioche, Cochelin d'Evreux, Milk rolls, Yvetot Douillons, ... See them all 80
Caster sugar
Like these other recipes: Apple confectioner's custard, Chocolate mousse, Nanou's apple and almond cake, Citrus crunch, Framboisier, ... See them all 369
Other recipes you may also like
How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using June 3rd 201163 K5 20 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025315 K 24.5 3 hours 8 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011343 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake. March 10th 2015262 K4.3 2 hours 20 min.