Oulala I receive so many apples and pears with each delivery of fruits and vegetables that I don't know what to do with them, of course juices! but still !
I realized that I had never prepared a so-called "classic" apple pie for the blog, well obviously I didn't want it to be totally basic so I prepared an apple/pear compote to have another taste than the apple and the little surprise ingredient: chestnut cream in the center!
I chose to put a tablespoon only because I didn't want it to be too sweet (knowing that in the preparation of the pie crust and the compote there is sugar... the purpose of the blog is not is not to become diabetic!).
The recipe is not gluten-free because the dough contains wheat flour, but you can easily make the recipe gluten-free by adjusting the pie crust ingredients.
I hope you enjoy this slightly revisited apple pie recipe 🙂.
The necessary ingredients are:
- For the crust: wheat flour, cane sugar, almond powder, baking powder, salt, sunflower oil, vegetable milk (here oat milk), vanilla powder or vanilla bean.
- For the apple sauce: apples, pears, water, cane sugar, ground cinnamon.
- For the filling: apples, cane sugar, chestnut cream.
The necessary utensils are: a bowl, a fine-mesh colander, a kitchen scale, tablespoons, teaspoons, a saucepan, a rolling pin, a vegetable peeler, a pie dish and a spatula.
210g of wheat flour
50g of cane sugar
20g almond powder
1/2 tsp of baking powder
3 tbsp of sunflower oil
5 tbsp of oat milk
1 pinch of salt
1 pinch of vanilla powder
1,5kg of apples and pears
1/2 of water (standard glass of water)
50g of cane sugar
1 tsp of ground cinnamon
2 bigs apples
1 tbsp of chestnut cream
Preparation of the pie crust:
Sift the wheat flour with the sieve into the bowl, as well as the almond powder.
Add the other dry ingredients (sugar, baking powder, salt, vanilla) then mix with the spatula.
Then pour the liquid ingredients (oil and milk), while stirring. (If the dough is too sticky, do not hesitate to add a little flour.)
Form a ball by hand. Flour your work surface, clean beforehand.
Roll out your dough and put it in your pie pan.
Prick the dough with a fork and set aside.
Preparation of the compote:
Peel the apples and pears before cutting them into small cubes.
In a saucepan, heat the water over medium heat then add the cut fruit, sugar and cinnamon.
Simmer the fruit over medium/low heat while stirring occasionally until a fruit paste forms (about 15 min).
If you do not want to have pieces of fruit, you can mix the compote (which I did).
Leave the compote to cool slightly then pour over the previously set aside pie crust.
Preparation of the filling:
Preheat the oven to 200°C (392°f).
Wash the two apples with clear water, cut with a sharp knife thin slices of apples. (I kept the skin but you can peel them if you prefer).
Place a tablespoon of chestnut cream in the center of the tart on the compote, spread lightly with the back of your spoon.
Place one after one your slices of apples, as in the photo or you have many different models on the internet if you want to innovate.
Sprinkle a little cane sugar over the apples.
Bake the pie at 200°C for about 30 minutes (depending on the oven, monitor the cooking by looking at the browning of the dough, it must be golden brown).
Leave to cool before unmolding, to enjoy with a scoop of ice cream on top for the greediest 😉.