Apple pie is a type of sweet pie made with puff pastry or shortcrust pastry, filled with sliced apples on a bed of applesauce. This pie can be eaten hot, warm, or cold. It is the official state pie of Vermont in the United States.
Ingredients for the shortcrust pastry:
500g of flour
250g of margarine
125g of sugar
Salt
Preparation :
Make a well, add the room temperature margarine, sugar, salt and a small amount of water if necessary.
Mix everything together and form into a ball, then let it rest in the refrigerator.
Ingredients for the stuffing:
4 firm apples
1 and a half cups of applesauce
50g of butter or margarine
Apricot jam or pie glaze
Preparation :
Spread the shortcrust pastry at the bottom of a dish lined with baking paper and carefully adjust the edges of the tart, then add the compote evenly.
Meanwhile, peel your apples, keeping them round, cut them in half lengthwise, remove the seeds, and then slice them thinly across the width of the apple. Keep the small pieces of apple that remain; you'll need them later!
Start arranging the apple slices from the outside of the tart, completing the circle. Then, place the small pieces of apple in the center to support the second layer, which will be laid in the opposite direction to the first. Repeat this process for all subsequent layers. Sprinkle two packets of vanilla sugar and dot with 50g of butter.
Bake the pie at 190 degrees for 40 minutes, making sure that the base of the pie is properly cooked.
Take the tart out and as soon as it has cooled down a little, make it shine either with slightly warmed jam and a brush, or with tart shine.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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