French Apple Pie

The standard round shaped apple pie is nice, but I like this allumette shaped one too.
I believe, Allumette means matchstick in French. Use a sharp kitchen knife when you are cutting the puff pastry.
If you use a kitchen knife which doesn t cut well, the layer will not be nice. Recipe by La Land

Ingredients

  1. Puff pastry:
  2. 60 grams Strong bread flour
  3. 60 grams Cake flour
  4. 100 grams Unsalted butter
  5. 1 grams Salt
  6. 60 to 75ml Water
  7. For the filling:
  8. 2 small Apple
  9. 1/2 tbsp Lemon juice
  10. 1 from 4 to 6 tablespoons Sugar
  11. 1/2 tsp Cinnamon powder
  12. 1/4 tsp Nutmeg ( optional )
  13. 3 tbsp Finely crushed biscuits

Method

  1. Make the puff pastry in advance referring to Preheat the oven to 230°C Rapid Mille-feuille: Feuilletage Rapide
  2. Change Filling: Remove the skin and core of the apples Cut one apple into 8 pieces and then cut into small slices
  3. Change Cut the other apple into 8 pieces as well Then slice into 2 to 3 mm quarter rounds
  4. Change Put all ingredients except for the nutmeg in a pan and heat up Make sure not to burn the ingredients and simmer until the liquids boils down Then take the pan off the heat and let it cool down
  5. Change Shape: Cut the puff pastry into two to make the bottom part and the cover of the pie Cut the bottom piece of puff pastry to be a little bit bigger than the other half
  6. When rolling out the puff pastry dust the working board with flour while rolling out but make sure not to dust too much
  7. Change Roll out the bottom part puff pastry first Place the puff pastry on the working board with the cut ends facing up Roll it out until it is 3 mm thickness and about 10×25 cm long
  8. After rolling out the puff pastry place it on a baking sheet Poke holes to the whole surface using a fork
  9. Next roll out the puff pastry for the cover Place the puff pastry on the working board with the cut ends facing up Roll it out until it is 2 mm thickness and 12×25 cm long
  10. Change Dust the surface of the puff pastry with flour after rolling out Fold into half vertically and make cuts in 1 cm increments
  11. Change Cover the filling Sprinkle biscuits on the middle part of the bottom puff pastry Put the apple filling on the puff pastry in a mound Spread beaten egg on the ends of the puff pastry
  12. Change Unfold the puff pastry for the cover from step 10 and cover the apple filling Shape the apple filling using something like a rolling pin
  13. Change Final Shaping: Leave about 2 cm length on all sides of the pie and cut the rest of the edges off nicely
  14. Change Roll out the remaining puff pastry you cut off into the same length with the pie Cut off the edges to shape it nicely and let it be the same size with the sides of the pie Then spread egg on the sides of the pie and place the puff pastry on
  15. Change Brush egg on the whole surface of the pie Try not to brush the egg on the cuts so that it will have nice layers
  16. Change Put it in the oven and bake in 230°C for 10 minutes Reduce the oven temperature to 200°C and bake for another 10 to 15 minutes Bake until the pie gets a nice golden brown color Then it is ready
  17. The biscuits are to absorb the moisture coming out of the apple so you can use either cookies crackers or panko

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