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This homemade apple pie is a classic dessert that brings warmth and comfort to any table. Making it from scratch means you get a perfectly flaky crust filled with tender, spiced apples that sing of cozy autumn afternoons. It takes a bit of time, but the process itself is rewarding, and the result is a stunning pie that makes any occasion special.
I remember making this pie for the first time with apples from a local market in Normandy. The smell of cinnamon and apples baking filled the house, and since then it has become our beloved weekend ritual.
Ingredients
- Flour for allpurpose baking: essential for a tender but sturdy crust, choose a fine, unbleached variety
- Salt: enhances all flavors in the dough and filling, use sea salt if possible
- Cold butter: the secret to flaky layers, French butter with high fat content works wonderfully
- Ice water: helps bring the dough together without melting the butter
- Granny Smith apples: tart and firm, they hold their shape well when baked, try to pick crisp, fresh fruits with bright skin
- Sugar: balances the tartness of apples, use caster sugar for even sweetness
- Flour for thickening: keeps the filling from becoming too watery, a small amount is enough
- Cinnamon: warms the filling with gentle spice, fresh ground is best
- Nutmeg: adds subtle depth, grind fresh for aroma
- Lemon: the juice brightens the flavors and prevents browning of apples
- Egg: for that golden brushed finish
- Extra sugar for sprinkling: creates a sweet, crunchy top
- Vanilla ice cream: the perfect cooling counterpoint when serving
Instructions
- Sablage de la pâte:
- In a medium bowl, combine the flour and salt. Add the cold butter cubes and, using a fork, break down the butter into the flour until the mixture resembles small peas. This texture is crucial as it creates pockets during baking that make the crust flaky.
- Hydratation et formation de la pâte:
- Gradually add the ice water, mixing lightly until the dough holds together but is not sticky. Be careful not to overwork it, as this can make the crust tough. Gather the dough into a ball, cover with cling film, and refrigerate for at least 30 minutes.
- Préparation des pommes:
- Peel, core and slice the apples. Toss them in a bowl with sugar, flour, salt, cinnamon, nutmeg, and lemon juice. Chill while you prepare the crust. This mix ensures every bite is flavorful and moist without soggy crust.
- Façonnage de la pâte:
- Preheat the oven to 200 degrees Celsius. On a floured surface, divide the dough in two. Roll each into a round about 3 millimeters thick. Lay one piece in a pie dish making sure it fits snugly and trim excess.
- Montage de la tarte:
- Pour in the apple filling and spread evenly. Cover with the second rolled dough. Trim the edges and press them together, crimping to seal well. This prevents juices from leaking during baking.
- Finition et cuisson:
- Brush the top with beaten egg and sprinkle with sugar. Make four small slits on the surface to allow steam to escape. Bake for 50 to 60 minutes until the crust is golden brown and the filling is bubbling.
- Refroidissement et service:
- Let the pie cool completely to set the filling. Serve slices with a scoop of vanilla ice cream for a perfect balance of warm and cool, sweet and tart.
My favorite part has to be the buttery crust that shatters just right when you cut into it. One memorable afternoon, my daughter and I baked this together and she proudly served slices to her friends who asked for seconds. It was a moment I cherish when cooking becomes love shared.
Conservation des restes
Apple pie keeps well in the fridge wrapped tightly. Warm it gently in the oven to restore crispness. For longer storage, wrap slices or whole pies carefully and freeze. Defrost in the fridge overnight and refresh in the oven.
Substitutions d’ingrédients
If Granny Smith apples are too tart, try Pink Lady or Golden Delicious for a milder flavor. Butter can be replaced with a highquality margarine but expect slight changes in texture. If you do not have nutmeg, a pinch of allspice can add similar warmth.
Suggestions pour servir
Serve with vanilla ice cream or softly whipped cream. A drizzle of caramel sauce or a sprinkle of toasted nuts adds a lovely finish. For a brunch twist, pair warm slices with sharp cheddar cheese to balance sweetness.
Enjoy warm slices with vanilla ice cream for a classic finish and let the pie cool fully before slicing so the filling sets.
Common Recipe Questions
- → Quelle farine est recommandée pour la pâte ?
Utilisez de la farine tout usage pour obtenir une pâte croustillante et légère.
- → Comment empêcher la pâte de devenir détrempée ?
Réfrigérez la pâte avant de la cuire, et veillez à bien sceller les bords pour éviter les fuites de jus.
- → Peut-on utiliser d’autres variétés de pommes ?
Oui, les pommes acidulées comme Granny Smith sont idéales, mais d’autres pommes fermes conviennent aussi.
- → Comment parfumer la garniture ?
Ajoutez cannelle, muscade et un filet de jus de citron pour relever la saveur des pommes.
- → Quelle est la température idéale pour la cuisson ?
Cuisez la tarte à 200°C (375°F) pendant 50 à 60 minutes jusqu’à obtenir une croûte dorée.