Apple Pie :
It is the season of apples and quinces, deep flavors and spices and I could not miss such an opportunity to bake such an iconic dessert - the Apple Pie with a touch of cinnamon and a buttery pate brisee crust. It's not a pie that I grew up with, but it's definitely one that I fell in love with once I baked it because it has all the good bits of fall in it - warmth, deliciousness, texture, flavor.
This recipe yields a 20cm deep dish apple pie and it's made with a double crust of pate brisee, a rich thickening sauce that goes into the apple filling and a touch of cinnamon. Basically just a few elements, but the quality of the ingredients are the ones that matter.
Pate brisee is a French dough specifically created for rustic tarts, either sweet or savory, and its characteristic is that amazing butter marbling that bakes the dough into this flaky, puff pastry like crust. Being so rich in butter, the flavor it develops is amazing and the texture proves to be just as good.
For the filling, I recommend using apples that are crispier, such as Granny Smith, Honeycrisp, Jonathan as these will also preserves part of their texture while baking. In terms of spices, cinnamon felt like the most suited, but feel free to use a touch of ginger or cardamom and orange zest as well. It may be an apple pie, but it does not need to be flat in terms of aroma, so have fun with spices and experiment!
If you liked this video, check out the rest of my recipes here:
pastry-workshop.com/