Apple pie : my throwback to childhood

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

The dough

250g of half wheat flour

150g of butter

100g of cane sugar

1 egg

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

4 apples

1 egg

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.

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