The apple pie is one of the desserts of my childhood and especially the recipe of my great-grandmother taken by my mother. A sweet recipe, generous in which I used to lose me in it ! This version of the apple pie is a far cry from the bakeries that I found disgusting…I revisited this apple pie with a slightly more elaborate presentation and a rose look inspired by Cédric Grolet.
Apple pie : the recipe
250g of half wheat flour
150g of butter
100g of cane sugar
A little vanilla powder
Mix all ingredients in a large bowl by hand, wooden spoon or using your food processor. Reserve the dough at least 2 hours in the refrigerator (ideally, I prepare it the day before).
With this amount of dough, you can make a large pie for 8 people. For tartlets, I keep the remaining dough in the freezer.
Filling for 4 tartlets
A little almond milk without added sugar
1 sachet of vanilla sugar
1/4 teaspoon cinnamon
Some hazelnuts of butter
Preheat the oven to 160°C rotating heat.
Spread the dough on a work surface and cut the dough to the size of the tartlets. Make a few holes with a fork.
Wash, peel and seed the apples. Slice them very thinly with a mandolin. Place the fruit slices in the tarts, starting at the edge and then create the rose by adding the fruit pieces in a staggered pattern.
Beat the egg with a little almond milk. Add the cinnamon and pour the mixture into the tartlets. Sprinkle with a little vanilla sugar and a knob of butter.
Bake for about 20 minutes. Monitor the cooking. The pies must be golden and the fruits melting.
Let cool before unmolding before serving.
Delicious with a scoop of ice cream or a little whipped cream.