As a tribute to the late Master this week, here is the crispy apple pie from Chef Joël Robuchon…
Prep Time: 30 minutes
Baking Time: 35 to 40 minutes at 350° F (180° C)
Rest Time: 1 hour
Difficulty: easy
For: a mold of 8.6 inches (22cm) of diameter
For the dough
For the filling
1. Prepare the dough: mix all the ingredients in the tank of the robot until a homogeneous dough is obtained. Form a ball and let stand 1 hour in the refrigerator.
2. Peel the apples, cut them into cubes.
3. Spread the dough and place in a mold.
4. Prick with a fork.
5. In a bowl, sift flour, brown sugar and almond powder and mix.
6. Add the soft butter and mix to obtain the consistency of coarse crumbs and set aside for 20 minutes.
7. Heat the butter in a large skillet. Add apple cubes, sprinkle with cinnamon and cook for 10 minutes, until apple cubes are golden brown.
8. Remove from the fire.
9. Preheat the oven to 350° F (180° C).
10. Arrange the apples cubes on the pie dough.
11. Cover with the mixture of almond-flour-butter-brown sugar.
12. Bake for 35 to 40 minutes.
13. Remove from oven and sprinkle with icing sugar. Serve warm.
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