The French apple pie is a real treat something truly delicious. For fans of apple pies this is a recipe not to be missed one of those desserts that, once tasted you can’t live without. We can’t help but prepare apples now that we’re approaching the magical season of apples. And this, my friends is a fantastic cake.
A crumbly pastry that acts as a casket for apples. The apricot jam rounds out the deliciousness of this super cake the French apple pie.
For the cake:
- 3 apples
- 250 g flour 00
- 125 g butter
- 1 yolk
- 60 g sugar
- grated zest of 1 lemon
- 3 tablespoons cold water
- 5 tablespoons apricot jam
- 50 g butter
- 40 ml of water
- 4-5 tablespoons brown sugar
- Sift the flour into a mixing bowl then add the cold butter in small chunks and work quickly. Add the lightly beaten egg yolk, then the sugar and lemon zest, and finally the water.
- Make a ball out of cling film and wrap it in it. Place it in the refrigerator for 30-40 minutes to cool.
- Remove the dough from the refrigerator and roll it out with a rolling pin between two sheets of baking paper that have been lightly floured.
- Place the dough in the 24 cm diameter greased/floured mold, leaving the baking paper underneath.
- Wash the apples without peeling them, remove the core, and slice them thinly with a mandolin, or grate them. The important thing to note is that they are extremely thin. Arrange the apple slices on top of the pastry, sprinkle with brown sugar, and dot with the chopped butter.
- Preheat the oven to 180°F and bake the cake for about 40 minutes.
- Remove the apple pie from the oven and set it aside to cool completely. Heat the apricot jam and water mixture in a saucepan until it melts.
- Brush the gelatin over the surface of the cake and set it aside to rest before serving.
Amount Per Serving Calories 803Total Fat 38gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 12gCholesterol 140mgSodium 301mgCarbohydrates 113gFiber 6gSugar 54gProtein 8g