Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, french apple pie. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

French Apple Pie is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. French Apple Pie is something which I’ve loved my entire life.

Prep Classic Homemade Apple Pie For A Mouthwateringly Delicious Dessert. Try Now Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Mix apple slices and raisins and place in pie shell.

To get started with this particular recipe, we have to first prepare a few components. You can have french apple pie using 13 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make French Apple Pie:

1. Make ready Puff pastry:
2. Make ready 60 grams Strong bread flour
3. Take 60 grams Cake flour
4. Make ready 100 grams Unsalted butter
5. Get 1 grams Salt
6. Take 60 to 75ml Water
7. Get For the filling:
8. Prepare 2 small Apple
9. Prepare 1/2 tbsp Lemon juice
10. Make ready 1 from 4 to 6 tablespoons Sugar
11. Make ready 1/2 tsp Cinnamon powder
12. Take 1/4 tsp Nutmeg ( optional )
13. Get 3 tbsp Finely crushed biscuits

Press mixture evenly over apple mixture. There's also pizza chiena, baked in a cake pan, as well as this lovely French Apple Pie, a neat puck of pastry filled with cooked apples and raisins. There's really nothing very French about this pie, except for the fact that it's buttery pastry filled with fresh apples (a popular combination in France), and makes a fine dessert. The difference is a matter of how you top the apple pie.

Steps to make French Apple Pie:

1. Make the puff pastry in advance referring to. Preheat the oven to 230°C. - - https://cookpad.com/us/recipes/144311-rapid-mille-feuille-feuilletage-rapide
2. Filling: Remove the skin and core of the apples. Cut one apple into 8 pieces and then cut into small slices.
3. Cut the other apple into 8 pieces as well. Then slice into 2 to 3 mm quarter rounds.
4. Put all ingredients except for the nutmeg in a pan and heat up. Make sure not to burn the ingredients, and simmer until the liquids boils down. Then take the pan off the heat and let it cool down.
5. Shape: Cut the puff pastry into two to make the bottom part and the cover of the pie. Cut the bottom piece of puff pastry to be a little bit bigger than the other half.
6. When rolling out the puff pastry, dust the working board with flour while rolling out, but make sure not to dust too much.
7. Roll out the bottom part puff pastry first. Place the puff pastry on the working board with the cut ends facing up. Roll it out until it is 3 mm thickness and about 10×25 cm long.
8. After rolling out the puff pastry, place it on a baking sheet. Poke holes to the whole surface using a fork.
9. Next, roll out the puff pastry for the cover. Place the puff pastry on the working board with the cut ends facing up . Roll it out until it is 2 mm thickness and 12×25 cm long.
10. Dust the surface of the puff pastry with flour after rolling out. Fold into half vertically and make cuts in 1 cm increments.
11. [ Cover the filling ] Sprinkle biscuits on the middle part of the bottom puff pastry. Put the apple filling on the puff pastry in a mound. Spread beaten egg on the ends of the puff pastry.
12. Unfold the puff pastry for the cover from step 10 and cover the apple filling. Shape the apple filling using something like a rolling pin.
13. Final Shaping: Leave about 2 cm length on all sides of the pie, and cut the rest of the edges off nicely.
14. Roll out the remaining puff pastry you cut off into the same length with the pie. Cut off the edges to shape it nicely and let it be the same size with the sides of the pie. Then, spread egg on the sides of the pie and place the puff pastry on.
15. Brush egg on the whole surface of the pie. Try not to brush the egg on the cuts, so that it will have nice layers.
16. Put it in the oven and bake in 230°C for 10 minutes. Reduce the oven temperature to 200°C and bake for another 10 to 15 minutes. Bake until the pie gets a nice golden brown color. Then it is ready.
17. The biscuits are to absorb the moisture coming out of the apple, so you can use either cookies, crackers or panko.

The classic apple pie is typically topped with a second crust resulting in a golden brown, flaky topping. On the other hand, the basic French apple pie is topped with a crumbly streusel topping made up of brown sugar, cinnamon, butter and a few other add-ins. The oft-repeated story claims that Stephanie Tatin - who did the majority of the hotel's cooking - was supposed to make a traditional apple pie, but she let the apples cook in the butter too long. Pulse a couple of times to combine the two. " This free-form French apple tart is something the French might throw together au pif, or by feel. Like an apple pie without the pan, it consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

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