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: Caramelized apple "moelleux" cake, Apple-almond shortbread tart, Far Normandy-Brittany, Antoinette's caramelized apple cake, Apple Tatin Terrine, ... 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, Thin spinach and potato tart, Mini lemon millefeuilles, Apple semelles (flat apple tarts), Little caramelized peach tarts, ... See them all 72
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Chestnut moelleux, Wiener Schnitzel, Sicilian Epiphany Pie, Galette de Fougerolles, ... See them all 80
Caster sugar
Like these other recipes: Toffee apple upside-down cake, Flognarde, Tea and white chocolate biscuits, Eggs meurette, Poppy seed and lemon cake, ... See them all 369
Other recipes you may also like
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here. February 21th 2011182 K3 10 min.
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems. February 14th 2012499 K3.7 30 min.
Lumberjack turnovers
These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm. May 10th 2023132 K5 3 hours 45 min.
Penne with purple artichokes
In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan. February 11th 201682 K5 55 min.
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time... April 15th 2020161 K5 1 day 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
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.