Original apple pie

In a container, pour the oatmeal, add the flour, brown sugar, caster sugar and butter cut into pieces. Mix with your hands, crushing the butter between your fingers.

When you have obtained a slightly coarse sand, add the egg yolk. Mix until you obtain a homogeneous pie crust.

Wrap this pie crust in cling film, then set it aside in the refrigerator for about 1 hour 30 minutes.

We are going to make this pie in a circle 22 cm in diameter intended for 6 to 8 people. Grease the inside of the circle with a small piece of butter.

Work the dough to soften it, then using a rolling pin, roll it out until it protrudes 3 cm all around the circle.

When the dough is spread out enough, place it on the circle, then start by lowering it to the bottom of the circle so that the dough forms a right angle between the bottom and the edge.

Then, make a small edge by pressing the dough on the edge of the circle, then remove the excess dough with the rolling pin.

Raise the edge of the tart by pinching it between your fingers. Slide the pie shell onto a sheet of baking paper, then onto a baking sheet. Leave to rest for 1 hour in the refrigerator.

After peeling the “Golden” apples and dicing them, pour them into a sauté pan or large saucepan. Pour in the apple juice, lemon juice and liquid vanilla.

Mix with a spatula, then cook over medium heat until boiling. Then cover with a lid with holes to let the steam escape.

After about 20 minutes, you get a nice applesauce with pieces, which you pour in a container to let it cool.

Place baking paper in the pie shell that you fill with special baking cores. Bake a first time in a preheated oven at 160 ° C for 15 minutes.

After 15 minutes of cooking, gently remove the baking paper with the cores, then place the pie shell on a rack to let it cool.

For the hazelnut cream, start by putting the butter in ointment consistency by gradually heating it at low power in microwave..

Add the caster sugar then mix with a whisk. Continue by adding the hazelnut powder and crack the egg on top. Mix with the whisk.

Finish by adding the flour, liquid cream and rum. Mix vigorously with the whisk for about 30 seconds.

Slide the cooled pie shell back onto a baking sheet, then garnish it with the hazelnut cream that you spread over the entire surface. Resume cooking for 15 minutes in the oven at 160 ° C.

Remove from the oven, slide the pie shell onto a rack and let it cool.

For the apple slices, start by pouring water into a saucepan, add sugar and lemon juice, mix and bring everything to a boil.

Then let the syrup cool down to around 40 ° C. During this time, wash and then cut the apples in half. Gently remove the heart with the seeds.

Cut the apples into 1 mm thick strips using a knife or mandolin. Arrange these apple slices flat in a fairly large container.

Finally, pour the lukewarm syrup over the apple slices and leave them until they soften so that they can be folded in half without breaking them.

To finish this original apple pie, start by soaking the base of the hazelnut cream using a brush with the cooled syrup used for the apple slices.

Then garnish the pie shell with the applesauce. Use a spatula to spread it gently.

Drain the apple slices. Start by making a first circle on the edge of the pie, folding each apple slice and overlapping them.

Continue with a second circle of apple slices, slightly overlapping the first. Finish the center of this apple pie rosette-shaped.

To finish, coat this original apple pie with melted blond topping, using a soft brush.