English Apple Pie


Facebook Twitter ShareAddThis
English Apple Pie
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

For the lovers of English desserts, a gourmet apple pie recipe to cook the queen of fruit sweets, by Anne Martinetti And Francois Riviere

Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 6
  • Recipe cuisine English/Scottish

First make the pie crust, (or else you may use an already-made crust): pour the flour and powdered sugar into a bowl.
Pour in 120 grams of melted butter and then add one egg yolk (keep the white).
Add a pinch of salt and mix until obtaining a smooth mixture.
Let it rest as you prepare the apples.
Pre-heat the oven to 180°C.
Peel the apples, cut them into quarters and then thin slices.
In a pan, melt the remaining butter and then sauté the apple slices.
When they begin to soften, add a generous pinch of cinnamon and then add the raisins, which you have softened in warm water for 10 minutes and then drained.
Continue cooking the apples over a low flame until they are soft, adding the vanilla extract and wetting them with apple juice and then, if necessary, water.
Let them cool.
Separate the pie crust dough into two equal portions.
Use one to line the pie pan, which has been lined with waxed paper and make sure the borders are covered.
Break the remaining egg, separating the yolk from the white.
Add the white to the first egg white and then beat together until fluffy.
Place the warm apples into the pie pan on top of the crust.
Then place the remaining dough on top of the apples, closing the edges well.
Pierce the top with a fork and cut a slit in the centre.
Brush the top with the egg yolk lightly beaten in the milk.
Bake in the oven for 45 minutes, until the pie is golden.

You can serve with liquid cream or English clotted cream, or else with a dollop of vanilla ice cream.

This recipe is taken from the book "Crèmes & châtiments : Recettes délicieuses et criminelles d'Agatha Christie" by Anne Martinetti and Francois Riviere, published by Editions Du Masque

Register or login to Leave a Comment.