Thanksgiving is but a week away, and America’s favorite pie is likely going to frequent many a dessert table–and for good reason! Crisp apples are plentiful all over the country this time of year, and baking them into a yummy, flaky crust is one of the most delectable ways to consume them.
Because I’m typically on Team Pumpkin on Thanksgiving (although no one ever said you can only choose one dessert), I haven’t always made apple pie for the big meal. Usually I’m too full to even think about dessert, so I’ll opt for a tiny sliver of pumpkin pie, and then eat the leftovers for the next week.
With this recipe, I’m proposing the lighter, French-style alternative to classic apple pie. Tarte aux pommes puts a larger focus on the apples, with a thinner crust, a small amount of filling, but lots of freshly sliced apples on top that maintain their form and crispness.
the cursed crust
I’ll be the first to admit, my baked goods never turn out perfect. It typically works out, because I’m not a perfectionist in the kitchen, I have little patience for measuring amounts exactly, and I’m still pretty new to the baking world.
I would, however, love to master the art of making a perfect crust. I’ve made enough of them, and the basis of it seems simple enough that I should be better at this by now. For some reason, though, my crust is always too crumbly, too thick, or too soft. I think it probably has to do with the temperature of my kitchen, you’re not supposed to get it too doughy, and my impatience when rolling it out.
I think the major thing to keep in mind if you decide to tackle the pie crust challenge, is to make sure your butter is very, very cold before working it into the flour. Seriously, keep it in the freezer, and move it to the counter about 20 minutes before using. It’s going to feel tough, and difficult to work with, but at this stage, your batter should be really crumbly, and those butter chunks are what help get the flaky consistency of the crust.
Now, for this recipe, I used a beaten egg for the liquid. Although, it turned out okay, I’m not sure I recommend this as the best way to form your dough. I’ve seen other recipes that use ice water, instead, and I think that may work better. But feel free to try both at different times, and let me know your opinion in the comments!
⟶ the recipe
tarte aux pommes (french apple pie)
ingredients
For the crust
¾ cup of cold, unsalted butter (1 ½ sticks), cut into cubes
1 ½ cups of AP flour
1 tablespoon of sugar
¼ teaspoon of salt
1 egg, beaten
For the filling
5-6 medium apples, peeled and cored
3 tablespoons of sugar, divided
1 tablespoon cognac or brandy
½ teaspoon almond extract
1 tablespoon of butter, melted
2 tablespoons apricot preserves
Prep time
1 hour
Cook time
20 minutes
Total time
1 hour 30 minutes
Makes 1 9-inch tart
instructions
Start by mixing together the butter, flour, sugar and salt in a large bowl, until fully combined. The dough may be slightly crumbly at this point, but that’s okay. Add the egg, and stir the batter until it’s a doughy consistency. Shape the dough into a ball, cover, and refrigerate for 30 minutes.
Preheat oven to 475 degrees Fahrenheit. On a lightly floured surface, roll the dough into a circular shape, about ¼ inch thick. Gently place the dough into a 9-inch fluted tart dish, pressing the dough into the ridges. Place a piece of parchment paper over the crust, and fill the dish with dried rice or lentils to weigh it down (this will keep the dough from bubbling up while it prebakes). Bake crust for 15 minutes, remove parchment paper and dried rice, and bake for another 10 minutes.
Meanwhile, set aside 2-3 apples, and roughly chop the others. Place apple chunks in a medium sauce pan over medium heat, and add 2 tablespoons of sugar, cognac or brandy, almond extract, and 2 tablespoons of water. Stir the apple mixture, reduce heat to low, cover, and cook for about 20 minutes until the apples have become a pureed consistency.
Once the pie crust finishes baking, set it aside to cool. Slice the remaining apples into thin, even slices. Fill the crust with the apple puree, and arrange the apple slices in a circular pattern on top of the puree. Brush the apples with the melted butter, and evenly sprinkle the remaining tablespoon of sugar on top. Raise the oven temperature to 400 degrees, and bake the pie for about 30 minutes, until the crust and apples are a golden color.
Heat the apricot preserves with about a tablespoon of water, and brush the marmalade on top of the tart immediately after removing it from the oven. Set tart aside to cool, and serve warm with a scoop of vanilla ice cream or whipped cream.
⟶ recipe notes
- You can use any type of apples, but I recommend something crisp and not too sweet, like Honeycrisp or Cortland. These apples are better at keeping shape while baking rather than falling apart.
- You can always use a store-bought crust for this recipe if you don’t have time to make your own. However, this is a pretty easy recipe that only needs to chill for 30 minutes. Just ensure you use really cold butter and don’t allow the dough to get too warm while mixing it
- When mixing the dough together, I find that it’s always easiest to use my hands, especially when working with cold chunks of butter. Just work the butter and flour together, and it will soften into a nice doughy consistency (just make sure not to knead it for too long)
⟶ modifications
- The traditional fruit to use in this recipe is apples, but you can substitute other types of fruit depending on the season or your preference. Peaches, pears, and plums would also work great
⟶ make it ahead
- If you opt to make the dough ahead of time, you can chill it in the fridge for up to 2 days before rolling it out
- You can also make the apple puree ahead of time, and chill in the fridge. If you make extra, you’ll have a nice little applesauce to snack on later
