Fancy Apple Pie

Servings : 5 people
Prep Time : 1 hour
Cook Time : 30 minutes
Total Time : 2 hours
  • 175 g butter (soft)
  • 110 g icing sugar
  • 65 g powdered almonds
  • 60 g eggs 2 eggs
  • 1 vanilla pod ( If you don’t have it, you can use lime zests instead)
  • 1 pinch of salt
  • 310 g (2 1/2) cups flour
Apple Compote
  • 4 apples (honeycrisp)
  • 30 gr Brown Sugar
  • 1 Vanilla Pod
  • Half a lemon
Apple Tatin
  • 2 Apples (honeyscrisp)
  • 200 g Sugar
  • 25 g Butter (room temp)
  • 150 g Cream
  • 20 g Apple Cider Vinegar
  • 1pinch of salt
  • water
Garnish & Syrup
  • 6 - 8 dark red Apples
  • 200 g sugar
  • The Juice of Four Lemon
  • 300 gr water
For the Dough:
  1. Combine the butter, icing sugar and almonds in the mixer or do it using a whisk. Add the eggs, egg yolk, vanilla pod and salt and mix until well mixed. Add the flour in one go and then mix as little as possible, only enough to be able to shape the dough into a ball.Refrigerate overnight (or at least 1h30).
  2. Roll out the dough so that it's 3mm thick, place in the pie tin and refrigerate again for 1-1h30. This will prevent the dough from shrinking when baking. Blind bake for 20 minutes at 180°C and the let cool on a rack.
For the Apple Compote:
  1. Peel, cut (small pieces) and cook apples on low fire with the vanilla, sugar and lemon juice.
  2. Once cooked, pour the mix into a blender and mix well
  3. Set Aside in the refrigerator
For the Apple Tatin
  1. Peel and cut apples into quarters
  2. Make a caramel in a pan/pot without water. Add the sugar gradually otherwise some will burn
  3. Gently heat the cream
  4. Once the caramel is golden brown, add the butter, heated cream and vinegar
  5. Add the apples and stir
  6. Cover the pot/pan and cook for at least 20 minute.Top with some water when the caramel becomes too thick
  7. Stop cooking once the apples are golden brown
  8. Remove them from the caramel and set aside.
  9. Once cooled down, cut them into 1cm chunks
For the Garnish (do it last)
  1. Bring the sugar, lemon juice and water to a gentle boil. Then remove it from the heat and leave it to cool.
  2. When the syrup’s temp is around 104F (You should be about to touch it without burning yourself) cut the apples in half and core them. You must do it fast.
  3. Using a mandoline, cut thin apple slices (1mm). This is key
  4. Then quickly pour the syrup on top of the apple slices and leave it for 10 minutes
  5. Remowe the apples from the syrup with a laddle.
Assemble the pie:
  1. fill the bottom of the pie with some apple tatin
  2. Then, top with apple compote and smooth the top of the pie with the flat side of the spatula
  3. Then, add some more apple compote in the very center of the pie and create a small dome using the spatula
  4. Then add the thin apple slices one by one starting from the outside all the way down to the inside until you create a rose.
  5. Once you’re done, take 4 apple slices and roll them in order to make a rose and put it in the center of the pie.
  6. This process will take you some time but I can guarantee you that the final result is stunning
Chef Robert C.
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