A rustic and delicious dessert to prepare the day before your holiday meal.
Apples stewed in a crispy and caramelized pastry: this apple pie requires a bit of patience but its addictive scent will make you fall back into childhood memories. And we will serve this dessert with a scoop of vanilla ice cream for even more decadence.
Ingredients (for 1 pie):
For the dough:
- 450 grams of flour
- 25 grams of sugar
- 340 grams of very cold sweet butter
- 1/4 glass of water
- 1 pinch of salt
For garnish :
- 2 kilograms of granny apples
- 75 grams of vergeoise sugar
- 50 grams of brown sugar
- 50 centiliters of unfiltered pear juice
- 1 spoon of cornflour
- 1/4 teaspoon of Timmut pepper (or spices of your choice)
- 25 grams of butter
- 1/4 glass of lemon juice
- 1 egg
# 1. Prepare the dough
Mix the flour with the salt and sugar. Add the very cold butter cut into small cubes. You can incorporate your items by hand, but the simplest technique for not heating the butter is to use your blender in function “pulse” to get a smooth shortbread. Add the water little by little to assemble this paste. Without overworking it, form two discs and wrap them in food film before refrigerating the dough for at least an hour.
# 2. Prepare the apples
Peel the apples and cut into strips. Place the pieces in a bowl with the sugars, lemon juice and spices of your choice (cinnamon, nutmeg, citrus zest …). Mix well and let stand for at least an hour. Meanwhile, in a heavy-bottomed saucepan, reduce the pear juice to a thick texture. In the middle of cooking, add the diluted cornflour in a little water to avoid lumps. Cool and add this apple preparation.
# 3. Fit the pie
Using a rolling pin, roll out the two discs of dough. Place the first in a buttered pie dish, making sure to stick it to the bottom and the edges of the dish. Fill apples with maceration juices and garnish with remaining butter in small cubes. Place over the second disc and seal it with the beaten egg using a brush or your fingers. Fold the borders by pinching with your knuckles to get a rustic style. Cut the dough with the tip of a knife to prevent it from swelling.
# 4. Cook the pie
Bake the pie on a plate (and not on a grid to avoid overflow) in an oven preheated to 190 ° C between 90 minutes and 2 hours. If the top of your pie takes color too fast, protect it with aluminum foil. The cooking may seem long, but for the apples caramelize and the dough is well cooked, it’s the price to pay. Take out the pie from the oven and let it sit for at least 90 minutes trying not to succumb to the incredible smell that invades your home. Serve with a scoop of vanilla ice cream.