The apple pie, queen of my autumn delicacies 🥧
Note : I’m really sorry for my poor english half translated with google help. I hope everything is understandable and not too painfull for the eyes !
As soon as the first freshness and their shimmering colors are felt, I feel alive again. After the overwhelming torpor of summer, I find morale, energy and creative inspiration. I wrap myself with delight in woolen sweaters, blankets and socks, and I inhale the autumnal scents with ecstasy. And, of course, I cook. Good little dishes, but also pastries and other sweets to accompany my cozy and rainy afternoons. This year, to change from the traditional apple pie that we know in France, and because I’ve been crazy about it since I tasted a real one in San Francisco, I wanted to try myself in the preparation of an authentic american apple pie. And, without bragging, but bragging a bit anyway, the result was absolutely delicious. I highly recommend the recipe I found on Dels Cooking Twist website, and with my own (or your) personnal twist, it is even better !
So, here is my twisted version of the apple pie :
The “American Apple Pie” recipe wouldn’t be what it is without its beautiful grid pattern to cover the layer of deliciously spiced apples. I had absolutely no idea how to go about it and, following the advice of Del’s, I took a look at the Cuisine moi un mouton blog where the method is explained in detail and I can only recommend it to you. I still added my small personal modifications to it 😉
🍜 INGREDIENTS
FOR THE PASTRY CRUST :
- 430g of flour
- 1 pinch of salt
- 280g butter
- 2 tbsp. brown sugar
- 150 ml of cold water
FOR THE FILLING
- 5 to 6 good sized apples, peeled, peeled and seeded
- 2 tbsp. Freshly squeezed lemon juice + zest
- 150g brown sugar (I only put half of it)
- 1 sachet of vanilla sugar
- 2 tbsp. Tablespoon flour
- 2 tbsp. Cornstarch
- 1 pinch of salt
- 1/4 tsp. of four spices
- 1 tsp. grond cardamom
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 big sppon of peanut butter
- 1 handful of sliced almonds
- Approx 3/4 tsp. of crushed brazil nuts / walnuts / hazelnuts
- 1/2 teaspoon vanilla extract
- 60 ml of boiled raw cider or apple juice
- 30g butter, cut into pieces
FOR BRUSHING
- 1 egg
- 1 tbsp. of water
- White sugar
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🍜 INSTRUCTIONS
For the crust :
In a medium-sized bowl, mix together the flour and salt. Cut the butter into small pieces and crumble with the flour until you get a fine and slightly grainy texture. Add the sugar and mix well. Pour in cold water in several batches, mixing with a fork. Finish by hand and form a ball of dough. Lightly flatten the ball of dough, wrap it in cling film and let stand in the refrigerator for 30 minutes.
For the filling :
- Peel, peel and seed the apples, and mix them with the lemon juice and lemon zest in a large bowl.
- In a bowl, combine the sugar, flour, cornstarch, salt and all four spices. Distribute the mixture over the apples and mix well. Add the cider brought to the boil and the apple juice, then stir so that all the apple slices are soaked with the mixture. Here I added cardamom, vanilla extract, crushed Brazil nuts and peanut butter and I just have one thing to say: a delight!
- When the dough is ready, divide it into 2 pieces, one twice as wide as the other. The larger one will serve as the dough for the bottom of the pie while the smallest will be used to make the grid on top of the pie.
- Form a large disc with each of the doughs, about 1/2 to 1 cm thick.
- Preheat the oven to 190 ° C. Butter and flour a pie pan (or cake) 24-26 cm in diameter and at least 2 cm deep.
- Line the pie pan with the larger of the doughs, evening the ends with a knife so that they protrude a little from the pan on the outside all around.
- Garnish the bottom of the tart with the apples, and add the diced butter on top.
- Cut the second disc of pasta into strips about 2 cm wide. Weave a nice grid over the top of the pie, and crimp the edges with a fork.
- Beat an egg and a tablespoon of water, and brush the grid lines and edges of the pie with this mixture. Sprinkle a little powdered sugar on top (= I preferred to use vanilla sugar), which will give a shiny and crispy appearance to the dough. I also added flaked almonds.
- Bake halfway up for 50 minutes, until the filling begins to bubble inside the pie. Check the pie after 20 minutes of baking and cover the edges with foil to prevent them from burning.
- When the pie is ready, remove it from the oven and let it cool completely. Serve with a little vanilla ice cream.
Tip: Use a cookie cutter with the leftover of your dough to shape and decorate the top of the pie or bake them separately, sprinkled with cinnamon and sugar.
Enjoy this delight with a good hot chocolate / milk sprinkled with cinnamon or, even better, a milky tea with spices ☕
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