I have never seen another apple pie quite like this one. It is so simple to make and great to prepare in advance for a dinner party.Ingredients:
- 200 g (7 oz) softened, unsalted butter,
- 110 g (4 oz) sugar,
- 2 large eggs,
- ½ tsp salt,
- 1 tsp baking soda,
- ½ tsp cinnamon (optional),
- 400 g all-purpose flour (14 oz / 2 ½ cups),
Note: dough is very similar to Pâte sucrée, you may also want to check that recipe.
- 5-6 medium apples, preferably not-too-sweet,
- 2 tbsp sugar for very tart apples.
- bring all the dough ingredients to room temperature,
- preheat the oven to 190º C (375º F).
- place eggs, sugar, salt and cinnamon, if you use it, into a big bowl,
- whisk until blended, you can use a mixer, just keep in mind, vigorous blending will incorporate too much air and the dough can become unstable,
- add butter and mix until there is no lumps,
- in a separate bowl, combine flour and baking soda,
- add all of the flour mix at once and fold in until it’s fully incorporated,
note: don’t overmix, as it will cause too much gluten development, that will provide unnecessary elasticity to the dough and the final crust will be tough,
- divide the dough into halves,
- wrap half of the dough tightly with plastic wrap and slightly press to flatten,
- let it chill in the refrigerator for at least 30 minutes,
- press second part of the dough into the base and along the sides with your hands,
note: dough is very forgiving - don’t worry if it tears, you can easily press the dough together
note: the leftover dough can be pushed back together and used for another time
- place the shell onto a tray and into the freezer or refrigerator for at least 20 minutes to ensure the dough is very cold prior to baking.
- cut apples into halves, deseed and coarsely grate,
- mix apples with sugar, if apples are too tart,
- drain the apple juice; we don't bake crust in advance and excess juices will make the crust soggy.
- remove the shell from the refrigerator,
- place grated apples inside and spread it evenly,
- remove the rest of the dough from the refrigerator and coarsely grate it over the apples,
note: work quickly - dough shouldn’t get too warm, if the dough is getting too warm or becomes too soft to work with - chill in the refrigerator,
- place the tart shell into the oven and bake until the pie is golden brown (about 50-60 minutes),
- once done, remove it from the oven and cool for about 1 hour before serving.