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Marcel Proust's apple pie


Ingredients:
  • puff pastry (ready to use and round shape)
    200 g
  • apples (boskoop or pippin, for example)
    500 g
  • butter
    50g
  • icing sugar
    50g


Preparation:


    Proust. The rediscovered kitchen

    Difficulty:[usr 2]

    Preheat the oven to 200°C

    Arrange the dough in a pie pan

    Cut off any excess dough, all around

    Pinch the edges with your fingers

    Peel and cut the apples into very thin slices

    Arrange them on the dough, leaving a free space of about 3 mm between the apples and the edge of the mould

    The apples must be tight against each other and form a circle ending in a rosette in the center.

    Melt the butter then pass it over the apples using a pastry brush. Sprinkle them with icing sugar. Bake for 30 minutes. Repeat the melted butter-icing sugar operation twice during cooking. The apples must be well colored and the dough well cooked.

    Note:a scoop of vanilla ice cream served with the hot pie is much appreciated. for a classic apple pie, you can put applesauce between the dough and the fruit.

    Marcel Proust s apple pie