This Apple Pie With French Pastry, a shortcrust pastry called pate brisee, is another dessert from my Kitchen Treasure Hunt, No. 2, for forgotten kitchen gadgets. Kitchen Treasure Hunt 1 was my thistle shortbread mould that I used to make Scotland Thistle Flower Shortbread.
This pie tin must have been at least 6 years old. It was stored away so well that I actually forgot about it. In fact I didn’t really know what to do with it at that time. But blogging have really helped me improve my cooking and baking tremendously. I have been much inspired by many other food bloggers. I have become more daring and creative. The moment I saw my pie tin, I told myself I have to make an apple pie.
I still have lots of kitchen gadgets that I bought years ago but never used. It’s my hobby……quite an expensive hobby! But now I’m going to dig them out one by one and make some good use of them. Looks like I’m on a very fun and exciting journey, playing treasure hunt in my house and learning how to cook new food. Why don’t you join me! I’m sure you have, too….hehe
I used 8 red apples for this apple pie. You can use green ones, too. I wanted to put as much apple filling as my pie shell can accommodate. I like this pie tin very much because it’s quite deep and the pattern is beautiful. It has a loose bottom too which makes removing the pie from the tin very easy.
I think my pastry is a little thicker. If it’s thinner, I think I should be able to add another 2 apples! I’ll try next time. There’s a little pastry left which I can easily make 1 or 2 small ones but I decided to freeze it for the next use.
I really love this apple pie with the French pastry dough. The pastry has a softer feel to it due to its higher oil content and the apples are just right in taste……a very mild sourness to it which I really like. It would be very delicious served with ice cream or custard but there was none at home. Well, I’m quite happy without the ice cream though…..less fattening…hehe.
Here is my Apple Pie With French Pastry recipe. It’s actually quite simple to make this pie. I had fun lining the pastry into the tart tin….with much tender loving care!
Ingredients (apple puree for base)
4 red apples (peeled and cored)
zest of half lemon
little of cinnamon (optional)
Put everything into a pot and cook until soft. Mash it and leave it aside.
Ingredients (apple pieces to top)
Same ingredients as the apple puree above except that the apples are sliced into thin pieces. Don’t overcook. It should be a little soft but still has a bite to it.
2 & 1/2 C plain flour
1/4C cold water
Process everything until it comes together. It takes a few seconds only. If you don’t have a processor, use finger tips to mix. Chill the dough in the fridge for about 30 minutes. While the dough is in the fridge, you can cook the filling. Using 2 small pots to cook both the filling makes it quicker.
Roll out the pastry and line the tart tin. This part is quite tricky as the dough is quite fragile. I roll it out quite thick, then gently transfer into the tin. Then I use a small spice bottle to roll the dough out inside the pie tin and use fingers to press it upward to fill up the curved spaces. Prick the bottom with a fork. Chill again for about 20 minutes. Bake at 200 degrees Celsius for about 20 minutes until light brown.
Spread the apple puree onto the base of the pastry. Arrange the apple pieces on top. Sprinkle some sugar over it and bake at 200 degrees Celsius for about 20 minutes. The pastry and apple filing are all cooked so the baking is only to brown the top.
What is your favourite fruit pie? Please share, add and comment in the comment box below.
Quote of the day……
“What lies behind us and what lies before us are tiny matters compared to what lies within us.”
Ralph Waldo Emerson