Apple pie

Name: Apple pie
SKU: tarte-pommes

Preparation 30 min

Cooking time 1 h

Servings 6 to 8

See all suggested pairings

Ingredients

Pie crust :

750 ml (2 1/2 cups) all-purpose flour (plus 45 ml [3 tbsp] to roll out the dough)
1 pinch of salt
185 ml (3/4 cup) unsalted butter, chilled and diced
30 ml (2 tbsp) sugar
80 to 125 ml (1/3 to 1/2 cup) ice water

Filling :

Juice of 1 lemon
6 apples, Granny Smith, Spartan, Empire or Golden Delicious
1 vanilla bean
60 ml (1/4 cup) all-purpose flour
175 ml (3/4 cup) sugar
5 ml (1 tsp) cinnamon
30 ml (2 tbsp) unsalted butter, diced

Preparation

Preheat the oven to 200 °C (400 °F).
In a large bowl, mix together the flour, salt, butter and sugar.
Cut the butter into the dry ingredients. Butter cubes should be approximately the size of a pea.
Add ice water, a few drops at a time.
Once the mixture detaches from the side of the bowl, stop kneading.
Cover with plastic wrap and refrigerate at least one hour.
Flour the countertop. Roll out the dough in a circle of 3 mm (1/8 in.) thick.
Place on a 23 cm (9 in.) pie plate.
Trim the excess dough away from the rim of the plate.
Prick the dough with a fork.
Place parchment paper directly on the dough. Fill with dried peas.
Bake on the bottom rack of the oven for 15 to 20 minutes.
Remove the plate from the oven, the paper and the peas.
Bake in the oven for another 5 to 10 minutes until it is golden brown.
Remove from the oven and set it aside to cool.
Meanwhile, fill half of a large bowl with cold water. Add the lemon juice.
Peel and remove the seeds from the apple.
Cut into slices (5 mm [1/4 in.] thick max).
Add them to the acidulated water to prevent oxidation (browning).
Once all the apples are prepared, drain them.
With a knife, slice the vanilla bean lengthwise and remove the seeds.
In a bowl, mix together the flour, sugar, vanilla seeds and cinnamon. Stir.
Add the drained apples to the flour mixture.
Coat all of the apples so there are no solid ingredients left at the bottom of the bowl.
Place the coated apples on the dough. Top with butter cubes.
On the floured countertop, roll out the remaining 1/3 of the dough, 3 mm (1/8 in.) thick.
With your fingertip, moisten the rim of the dough.
Place the moistened surface of the dough over the apples.
With a fork, press the top of the dough to the base, and seal.
Pierce a hole in the centre of the dough as well as at noon, 3, 6 and 9 o’clock.
Place the pie on a baking sheet (the liquid may overflow).
Place the sheet on the bottom rack of the oven and cook for 1 hour.
Set aside to cool and serve.