Apple Pie
Based on Annick's more general recipe.
Servings 10
Equipment
- Oven tray
- Baking paper
- Oven stones, peas or rice for blind baking
- Blow torch optional
Ingredients
Short crust pastry
- 400 g flour
- 200 g cold butter chopped into small cubes
- Milk as needed
Pie
- 1 pot crème fraîche
- Vanilla sugar to taste
- 2-3 eggs
- 10 apples peeled and cored
- Flaked almonds for topping
- Salt to taste
- Cinnamon to taste
- Sugar for blow-torching optional
Instructions
- In a food processor, blend the flour with the butter. Do this in short bursts to achieve a crumbly consistency.
- Add a tablespoon of milk to the mix and blend again until you can grab the crumbs and push them together to form a dough that sticks. Continue adding tablespoons of milk until the dough reaches the desired consistency.
- Preheat the oven to 180°C. Roll out baking paper over an oven tray and onto an oven-proof dish.
- Roll out the pastry over the paper (2 cm thickness), trim it to size, and poke holes in the dough using a fork. Seal the sides of the dough with a fork. Place another layer of baking paper over the dough and add oven stones, peas or rice for blind baking.
- Bake the pastry for 15 minutes, then remove the oven stones and the top layer of baking paper. Continue baking for another 15 minutes until the pastry reaches a biscuit-like consistency.
- In a bowl, mix a pot of crème fraîche with vanilla sugar and the eggs. Balance the mixture with salt.
- Peel and core the apples. Slice them neatly. Once the short crust pastry has cooled, lay down the apple slices in a neat arrangement.
- Pour the crème fraîche mixture over the apples.
- If the apples are very sweet, use less sugar; if they are sour, consider adding more sugar.
- Sprinkle salt and cinnamon over the top. Optionally, before adding the almonds, you can sprinkle some sugar over the pie and use a blow torch to caramelise it.
- Top the pie with flaked almonds. Place the assembled pie back in the oven and bake until solid.
- Allow the pie to cool before indulging.