Ingrédients pour Apple Pie The French Way
- 1 double crust pie pastry
- 7/12 cup sugar
- 2 tablespoons flour
- 1 1/2 cups milk
- 3 egg yolks
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 5 tart cooking apples
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
- 1/2 cup apricot preserves
- 1 egg yolk
- 1/2 teaspoon salt
- 1 tablespoon water
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Comment préparer Apple Pie The French Way
- Prepare the pie crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Wrap and chill for at least 30 minutes.
- Roll out 2/3 of the pastry to form a 12-inch circle and line a 9-inch pie plate.
- Refrigerate the pie shell with remaining pastry.
- Make the custard: In a small saucepan, whisk together 1/3 cup sugar and 2 tablespoons flour.
- Gradually whisk in the milk.
- Bring to a boil over medium heat, whisking constantly.
- Reduce heat to low and simmer, whisking frequently, until slightly thickened (about 1 minute).
- In a bowl, whisk the egg yolks slightly.
- Temper the yolks by gradually whisking in some of the hot custard mixture.
- Pour the tempered yolks back into the saucepan and cook, stirring constantly, until the custard is thickened.
- Remove from heat. Stir in 1 tablespoon butter and vanilla extract. Pour into a bowl to cool.
- Prepare the apples: Core, peel, and thinly slice the apples. Toss with lemon juice.
- In a skillet, melt 2 tablespoons butter over medium heat. Add 1/4 cup sugar and nutmeg. Add the apples and sauté, stirring occasionally, until almost tender (about 5 minutes).
- Remove from heat.
- Melt apricot preserves in a small saucepan and set aside.
- Preheat oven to 425°F (220°C).
- Assemble the pie: Pour the cooled custard into the pie shell, spreading evenly.
- Arrange the apple slices on top, mounding slightly in the center. Add only a little of the apple juices.
- Spread with the melted apricot preserves.
- Roll out the remaining pastry to make a 10-inch circle. Cut into 12 strips, 1/2 inch wide.
- Moisten the edge of the pastry shell with water.
- Weave the pastry strips over the filling to create a lattice top. Trim and crimp the edges.
- Whisk together egg yolk and 1 tablespoon water; brush over the pastry.
- Bake for 40 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
125g
Fat
53g
Carbs
23g
