Original apple pie

This original apple pie is full of delicacies! On a dought shortbread base with oatmeal, stands a hazelnut cream topped with applesauce, all embellished with slices of poached Granny apples for a finish that is worth the detour. All you have to do is put on the apron …
Category : Pies
Difficulty : Confirmed
Servings : 8 people
Preparation time : 1 hr 15 mins
Cooking time : 30 mins
Rest time : 2 hrs
Total time : 3 hrs 45 mins
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5 de 1 vote

Original apple pie

Equipment

  • 22 cm diameter pie ring

Ingredients
  

Dought shortbread with oatmeal :

  • 30 g caster sugar
  • 40 g brown sugar
  • 70 g oatmeal
  • 40 g cake flour
  • 50 g butter
  • 1 egg yolk

Hazelnut cream :

  • 50 g butter
  • 50 g hazelnut meal
  • 50 g caster sugar
  • 1 egg
  • 20 g whole liquid cream
  • 10 g cake flour
  • 8 g dark rum

Applesauce :

  • 4 apples Golden
  • 160 g apple juice
  • ½ lemon juice
  • liquid vanilla

Poached apples :

  • 4 apples Granny Smith
  • 1 L water
  • 250 g caster sugar
  • 1 lemon juice

Instructions
 

  • 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.
The video is in French, but you can see the English subtitles.
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