Do you want to learn how to make a classic and traditional apple pie? We propose this delicious baked apple pie recipe, as original as it is exquisite.
Apple pie is probably one of the most delicious, popular and characteristic desserts, easily prepared and ideal to enjoy at any time, either accompanied by a cup of tea or coffee, or it can even be delicious served with a ball of vanilla ice cream (only option when you serve the cake hot). As you will surely imagine, it is a fruit cake made with a flour dough, which is covered with apple which can be chopped or added in compote, either placed directly on top of the dough or on a wonderful base of custard cream.
A traditional variant is found in the popular French Tarte Tatin, which consists of a very peculiar apple pie in which the fruit has previously been caramelized with butter and sugar before being incorporated into the dough, and served upside down, which means that for its preparation the apples are placed below and the dough on top. Its origin is found in 1889, when it was created by accident in the ‘Hotel Tatin’ in Lamotte-Beuvron.
Therefore, we are undoubtedly faced with a characteristic French dessert, in which the use of two types of apples is common: some for cooking that are reduced in the form of compote or puree, and dessert apples to decorate on top. Do you dare to prepare it? It is very easy, and stands out for being extremely delicious. Exquisite!
How to make a delicious baked apple pie:
Ingredients you need:
- 750 grams apples for cooking + 2 apples for dessert
- 375 grams short crust pastry (already made, purchased)
- 125 grams white sugar
- 50 grams of butter
- 2 tablespoons of apricot jam
- The juice of half a lemon
- 2 tablespoons brandy
- Flour (for dusting)
Baked apple pie preparation:
Flour a surface where you can work the dough and spread it out giving it a thickness of between 3 to 4 mm. Cover a mold with it, leaving at least 2 centimeters overhanging the edge. Prick the dough with the help of a fork and let it cool in the fridge for 45 minutes.
Meanwhile, preheat the oven to 200º C. Cover the base of the apple pie with parchment paper and fill it with baking weights (if you don’t have any, you can help yourself with beans or other legumes). Bake for 15 minutes at the same temperature. Then remove both the paper and the weights or legumes, baking again until the dough acquires a golden color.
While the dough is cooking in the oven put the butter in a saucepan and melt it. Peel the cooking apples, remove their core and chop them fine, then add them to the melted butter. Cover the saucepan and cook over low heat, stirring occasionally, until the apples are soft.
Pass the apples through a sieve, pressing them well to obtain a smooth puree. Put them back in the saucepan, reserve a tablespoon of white sugar of the amount indicated in the ingredients section and add the rest of the white sugar to the puree. Add the tablespoons of brandy and cook again over low heat, stirring occasionally, until thickened. Then pour the puree inside the already cooked dough.
Wash the dessert apples, peel them, remove the core and cut them into thin slices, then place them on the puree. Squeeze a lemon and brush the apple slices on top with the lemon juice. Sprinkle with the tablespoon of white sugar.
Bake at 200º C for 30 minutes or long enough until the slices turn golden brown. Then, with the help of a knife, remove the excess dough to get an edge as uniform as possible.
In a saucepan put the apricot jam and cook it a little. To finish, brush the apple slices. Ready, enjoy!
