An old-fashioned apple pie with an apple compote heart and homemade shortcrust pastry. A classic and easy-to-make recipe that will delight all gourmands.
Ustensiles
Ingrédients — 8 parts
Préparation
Prepare the shortcrust pastry: crumble the flour and the butter cut into cubes with your fingertips to obtain a sandy mixture. Incorporate the water, the egg yolk, the sugar and the salt. Gather the dough into a ball and let it rest for 30 minutes in the refrigerator.
Peel the 4 apples, cut them in half and remove the core. Cut 5 quarters into small cubes and set 3 aside. Cook the apple cubes in a saucepan over medium heat with 30g butter and 30g sugar until they melt.
Spread the dough on a floured work surface and place it in a pie dish. Prick the bottom of the pie with a fork.
Spread the cooled apple compote in the bottom of the pie.
Cut the reserved apple halves into thin slices and arrange them in a spiral on the pie.
Bake for 20 minutes in a preheated oven at 180°C.