Tarte aux Pommes (French Apple Pie)
French apple pie is as easy to make as it is to prepare, especially if you use ready-made applesauce.
Serves: 6Hands-on: 50 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 2 cups all-purpose flour
- 1⁄2 cup butter, diced, and at room temperature
- 1 large egg
- 1⁄8 cup water
- 1⁄2 tsp. salt
- 1 cup applesauce
- 2 lbs. apples, peeled, cored, and thinly sliced
- 2 Tbsp. butter, divided
- 1 tsp. cinnamon
- 1 clove
- 1⁄2 cup water
- 2 Tbsp. brown sugar
- Preheat your oven to 350°F.
- Sift the flour into a large bowl. Create a well at the center of the mixture, like a volcano crater. Add the diced butter to the center of the crater. Use your hands to mix the butter and the flour together, pressing the butter into the flour with the palm of your hands.
- Create a hole at the center of the mixture again. In a small bowl, beat the egg and the water together. Pour into the center of the crater, add the salt, and mix all elements with a pastry spatula. Once it starts to really combine, squeeze it together with your hands until you can create a large ball. Cover it with plastic wrap and put in the refrigerator for 1 hour.
- Roll out the dough to a 13-inch round, and put it on a sheet of parchment paper. Take a 12-inch tart pan and put the dough and the parchment paper on it. Fold overhanging dough under, and crimp the edge of the crust. Cut away any extra parchment paper. Then, with a fork, make small holes all over the pie dough. Put in the refrigerator.
- Put a piece of aluminum foil over the pie dough, then place some dry macaroni or pie weights on it to prevent the crust from bubbling up as it bakes. Bake 10 minutes.
- Take the pie crust out of the oven, spread the applesauce at the bottom, and arrange the apple slices in an overlapping spiral pattern. Sprinkle 2 tablespoons sugar on top of the fruit. Dice 1 tablespoon butter finely and sprinkle it over the apples well. Bake for 30 minutes.
- Serve warm, lukewarm, or cold!