French degree pastry apple pie
Shiny apple pie like in a Frenc baker's shop
Servings: 6 personnes
- 200 g of flour
- 100 g of butter
- 4 g of salt
- 1 egg yolk
- 70 g of water
- 7 apples
- 60 g of sugar
- QS cinnamon
Mix the flour and salt. Add the butter and mix well to create a sand-like consistency.
200 g of flour, 4 g of salt, 100 g of butter
Add the egg yolk and mix well, then add the water little by little. The dough should not be overworked.
1 egg yolk, 70 g of water
Form a 2 cm thick cake, wrap it in plastic wrap and put it in the fridge for at least 20 minutes.
Peel the apples carefully. Set aside 4 apples for the garnish.
Cut the remaining 3 apples into large pieces and put them over a low heat in a thick-bottomed saucepan with the sugar, cinnamon and a little water.
60 g of sugar, QS cinnamon
Keep an eye on the compote throughout the preparation. When the apples have melted and you can mash them with a spatula, you can remove the pan from the heat and leave to cool.
Casting the pie
Take the dough out and let it come to temperature for about 10 minutes.
Spread it out to a thickness of 2 mm and place it in a pie circle.
Tickle the edges and chill for a few minutes.
Remove the tart from the fridge and spread the compote on the bottom. Arrange the apple slices starting from the outside. This step is quite long and can take 15-20 minutes.
Sprinkle with sugar and arrange slices of butter.
Bake for at least 1 hour at 170°C.