John Myers
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French Apple Pie
The perfect french apple pie recipe with a picture and simple step-by-step instructions.
For the dough:
- 200 g Wheat flour
- 50 g Icing sugar
- 1 Pc. Egg
- 100 g Cold butter
For the apple filling:
- 1,3 kg Apples
- 2 tbsp Granulated sugar
- 1 pinch Ground cinnamon
- 2 tbsp Calvados
- 70 g Coarsely chopped hazelnuts
For the maroon mass:
- 200 g Marzipan paste
- 1 Pc. Egg yolk
- 1 Pkg. Vanilla sugar
- 1 Pc. Protein
- 2 tbsp Breadcrumbs
For apricoting:
- 1 tbsp Price or apricot jam
- 1 tbsp Water
- For the dough: Knead all the ingredients quickly to form a smooth dough, wrap in cling film and leave to rest for about 30 minutes.
- For the apple filling: peel and core the apples and cut into wedges.
- Mix with sugar, calvados and cinnamon
- Steam while stirring until soft, allow to cool and add the coarsely chopped hazelnut kernels.
- For the macaroon mixture: Mix the marzipan with the egg yolk and vanilla sugar until it becomes a creamy mixture. Always add the egg white in between and always just a little!
- Put the mixture in a piping bag with a perforated nozzle or in a plastic bag where a small corner is cut off.
- Roll out the dough on baking paper the size of a cake tin 26 cm. (I always put the cling film on the dough so the dough doesn’t stick to the rolling pin) Place the edge of the cake tin, prick the dough a few times with a fork.
- Bake in the preheated oven at 200 degrees for 15 minutes.
- Sprinkle breadcrumbs on the baked bottom.
- Spread the apple mixture on top and smooth it out.
- Sprinkle a grid with the macaroon mixture on top and bake the cake again for 15 minutes at 180 degrees.
- Mix the jam with the water and spread it on the hot cake.
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