PREP TIME: 40MINUTES

COOKING TIME: 30 MINUTES

TOTAL COOKING TIME: 1H 20 MINUTES

SERVES: 8

I use a circle of 22 cm in diameter!

Ingredients:

350g shortcrust or puff pastry
7 apples
150g caster sugar
5ml water
100 g blond topping or apricot jam
Cinnamon powder (optional)

Direction

  1. Start with the dough because it will have to rest in the fridge for 2 hours. Take the dough out of the fridge and wait a quarter of an hour for it to warm up a bit before rolling it out on a floured work surface.
  2. Line your pie tin or pastry ring with the pie shell. reserve in the refrigerator while you prepare the rest. This will prevent the edges of the pie from collapsing during baking.
  3. For the applesauce, wash and peel 4 apples. Remove the stems and seeds. Dice the apples and place them in the saucepan with the sugar and water.
  4. Cover and cook over low heat until the apples are cooked through. Pass them through a vegetable mill or an immersion blender.
  5. Pour the applesauce over your pastry base. Be careful, if you use a pie dish and not a ring, I advise you to pre-bake your pie shell for about ten minutes before pouring the compote.
  6. Preheat the oven to 210°C.
  7. Wash and peel the remaining 3 apples. Remove the cores and seeds and cut the apples into thin slices. Arrange them on the compote, overlapping them.
  8. The slats should be tight. You can have fun making a cool decoration.
  9. Bake for 30 minutes.
  10. Heat the blond topping or the apricot jam. Using a brush, cover the top of the apple slices. You can also sprinkle the pie with cinnamon powder.
  • It’s ready! You can eat this apple pie warm or cold, with a hint of cream, yum!
    Christine