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  3. Crisp Apple Pie

Crisp Apple Pie


  • 150g of butter for folding pastry layers
    ¼ of an apple, peeled and cut into 1cm cubes
    unsalted butter - as needed
    30g of granulated sugar
    ½ of an apple, peeled and cut into matchsticks
    cake crumbs (shredded sponge cake, store-bought product may be used) - as needed
    melted butter - as needed
    cassonade (brown sugar made of 100% sugar cane) - as needed
  • ▼ A: Feuilletage (Pie Dough)

    125g of each soft flour and hard flour, sifted together
    125cc of water
    25g of melted butter
    5g of salt
    5cc of vinegar


  1. 1

    Combine ingredients of "A" to form a dough. Place in a plastic bag and rest in the refrigerator for 1 day. Roll out dough and wrap the 150g of butter inside the dough. Perform 6 single turns (roll the pastry out and fold into thirds). Rest the pastry once more, then roll out to thickness of 3mm. Cut a disc of 13cm diameter, and refrigerate.
  2. 2

    Melt unsalted butter in a saute pan, and add granulated sugar.
  3. 3

    Once the sugar has melted and taken on a light caramel consistency, add the 1cm apple cubes.
  4. 4

    Once the apples have cooked and softened, remove and reserve to another dish.
  5. 5

    Place a 7.5cm ring mold in the center of the dough disc from step 1.
  6. 6

    Place a layer of cake crumbs inside the ring mold to prevent moisture from penetrating the pastry.
  7. 7

    Top with cooked apples and matchstick-cut apples.
  8. 8

    Without removing the mold, lightly brush melted butter over the apples.
  9. 9

    Sprinkle cassonade over the surface.
  10. 10

    Stack two oven trays. Remove the ring mold and transfer the pastry to the stacked oven trays. Bake about 30 minutes in a 230°C oven.
  11. 11

    As the pastry bakes, the sides will rise.