Double crust apple pie
22 November 2022
The United States celebrates Thanksgiving in 2 days, and so after the pecan pie, here is another of the pies that we find on their table at this time of the year, the (double crust) apple pie! Two crusts, a lot of apples and that's it! For this pie, I was inspired by the one from my favorite bakery in Boston, Tatte Bakery, who offer a lot of cakes and pastries, among others a delicious Apple pie; the recipe not being public, I found some info on their instagram account and website to create mine, and here is the result 😊
Prep time : 40 minutes + rest + 50 minutes cooking
For a 23cm pie :
The dough :
335g flour
1 pinch of salt
10g sugar
225g cold butter in small pieces
40g cold water
Mix the flour, salt and sugar.
Add the cold butter in pieces, crumble the dough, then add the cold water.
Form a ball, wrap it and place it in the refrigerator for 3 hours to 1 night. Then divide the dough into two pieces and roll out each part to 2mm thickness and set aside in the fridge.
The apples :
7 granny smith apples
2 teaspoons cinnamon
1 teaspoon ground nutmeg
60g sugar
75g melted butter
2 limes
Peel the apples and cut them into thin slices.
Add spices, sugar, melted butter and lemon juice, mix well and let stand 30 minutes to 1 hour.
Cooking :
1 egg
Brown sugar & white sugar
Place the first dough in the buttered pan.
Brush the entire dough with the beaten egg. Pour the apples inside, forming a dome, then cover with the second dough. Weld the two doughs together well.
Make a 3 to 4cm diameter hole in the center, then make a few incisions in the dough. Brush with beaten egg, then sprinkle with sugar mixture.
If you have time to let the tart rest in the fridge it is better (but not essential), the dough will keep its shape better when baking.
Bake in the oven preheated to 170°C for 45 minutes to 1 hour depending on your apples, the pastry should be golden brown at the end of the baking time and the apples should be melting (if the apples are not cooked enough and the pastry is already golden brown, you can cover it with a sheet of aluminum foil to finish the baking)
Let cool, then enjoy!
Prep time : 40 minutes + rest + 50 minutes cooking
For a 23cm pie :
The dough :
335g flour
1 pinch of salt
10g sugar
225g cold butter in small pieces
40g cold water
Mix the flour, salt and sugar.
Add the cold butter in pieces, crumble the dough, then add the cold water.
Form a ball, wrap it and place it in the refrigerator for 3 hours to 1 night. Then divide the dough into two pieces and roll out each part to 2mm thickness and set aside in the fridge.
The apples :
7 granny smith apples
2 teaspoons cinnamon
1 teaspoon ground nutmeg
60g sugar
75g melted butter
2 limes
Peel the apples and cut them into thin slices.
Add spices, sugar, melted butter and lemon juice, mix well and let stand 30 minutes to 1 hour.
Cooking :
1 egg
Brown sugar & white sugar
Place the first dough in the buttered pan.
Brush the entire dough with the beaten egg. Pour the apples inside, forming a dome, then cover with the second dough. Weld the two doughs together well.
Make a 3 to 4cm diameter hole in the center, then make a few incisions in the dough. Brush with beaten egg, then sprinkle with sugar mixture.
If you have time to let the tart rest in the fridge it is better (but not essential), the dough will keep its shape better when baking.
Bake in the oven preheated to 170°C for 45 minutes to 1 hour depending on your apples, the pastry should be golden brown at the end of the baking time and the apples should be melting (if the apples are not cooked enough and the pastry is already golden brown, you can cover it with a sheet of aluminum foil to finish the baking)
Let cool, then enjoy!
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