An irresistible apple pie that will delight the whole family!
This traditional apple pie recipe combines a golden, crispy crust with tender, fragrant apples.
Preparation Time
- Preparation: 30 minutes
- Cooking: 45 minutes
- Servings: 8 people
Ingredients
For the dough: 300g flour, 150g cold butter, 1 egg, 50g sugar, 1 pinch of salt, 3 tbsp cold water.
For the filling: 6-8 apples (Golden or Reinette), 80g sugar, 50g butter, 1 tsp cinnamon, juice of half a lemon.
Preparation
- Rub the flour with the butter, add the egg and water. Form a ball and refrigerate for 30 minutes.
- Peel and thinly slice the apples. Drizzle with lemon juice, sprinkle with sugar and cinnamon.
- Preheat the oven to 180°C (350°F). Roll out the dough into a buttered pie dish.
- Arrange the apples in a rosette pattern, dot with butter, and sprinkle with sugar.
- Bake for 45 minutes until the crust is golden.
Chef's Tips
- Serve warm with a scoop of vanilla ice cream or fresh cream.
- The pie can be stored for 3 days in an airtight container.
FREQUENTLY ASKED QUESTIONS
WHAT VARIETY OF APPLES SHOULD BE USED FOR A PIE?
Golden and Reinette varieties are ideal. Granny Smith adds a pleasant touch of tartness. Avoid apples that are too juicy like Fuji, as they would make the crust soggy.
CAN THE DOUGH BE PREPARED THE DAY BEFORE?
Yes, it's even recommended! Dough that has rested overnight in the refrigerator will be easier to roll out and crispier when baked.
HOW TO PREVENT THE CRUST FROM BECOMING SOGGY?
Use applesauce as a barrier between the crust and the fruit, or blind bake the crust for 10 minutes before adding the filling.
CAN THE PIE BE STORED IN THE FREEZER?
Yes, for up to 3 months. Thaw at room temperature and reheat for 10 minutes in the oven at 150°C (300°F) to restore crispness.
HOW TO ACHIEVE A BEAUTIFUL APPLE ROSETTE?
Slice the apples into thin slices of about 3mm. Start from the outer edge of the pan, overlapping the slices, then continue towards the center. A mandoline greatly facilitates this step.