Apple pie on shortcrust pastry
An old-fashioned apple pie with an apple compote heart and homemade shortcrust pastry. A classic and easy-to-make recipe that will delight all gourmands.
An old-fashioned apple pie with an apple compote heart and homemade shortcrust pastry. A classic and easy-to-make recipe that will delight all gourmands.
Time
1 h. 10 min. =
10 min. +
30 min. +
30 min.
Utensils
1 fork 1 sauce pan 1 pie dish
Ingredients for 8 parts
-
60 g. butter
allergen ! - 50 g. sugar
- 1 g. sea salt
-
120 g. flour
allergen ! - 25 g. water
- 4 apples red delicious (600 g)
-
1 egg yolk (30 g)
allergen !
Instructions
- Prepare the shortcrust pastry: crumble the flour and the butter cut into cubes with your fingertips to obtain a sandy mixture. Incorporate the water, the egg yolk, the sugar and the salt. Gather the dough into a ball and let it rest for 30 minutes in the refrigerator.
- Peel the 4 apples, cut them in half and remove the core. Cut 5 quarters into small cubes and set 3 aside. Cook the apple cubes in a saucepan over medium heat with 30g butter and 30g sugar until they melt.
- Spread the dough on a floured work surface and place it in a pie dish. Prick the bottom of the pie with a fork.
- Spread the cooled apple compote in the bottom of the pie.
- Cut the reserved apple halves into thin slices and arrange them in a spiral on the pie.
- Bake for 20 minutes in a preheated oven at 180°C.
