French Apple Pie
Jan 14, 2007 by Heknocentric Thinker | 2 Comments| Share it:
It was another rainy cold dark Sunday in Switzerland, perfect to bake some yummy pie for the office!
This is supposed to be a French style apple pie, although I don’t know its French name. I got the recipe by browsing German recipe sites and they all call it “Apple pie a la Bretagne” There are many French apple pie recipes all over the internet, so it might very well be a true French recipe! After all it has Calvados in it. It’s a very moist and not overly sweet or heavy cake with a lot of apple flavor, and it is super simple to prepare.
- 150g (3/4 cup) butter
- 4 eggs
- About 1 Tbsp vanilla sugar
- 1 pinch salt
- 1 pinch baking powder
- 150g (roughly 1 1/2 cups) flour
- 150g (about 1 1/3 cups) sugar (white or brown)
- 500g (Roughly 1 lb) Golden Delicious apples
- powdered sugar
- 4 teaspoons Calvados (or Apple Brandy. You can leave out the Calvados if you don't have any).
Melt the butter, let it cool down a bit while you peel your apples, cut them in quarters and cut the center out. Put your sugar, eggs, vanilla sugar, butter, salt and calvados in a big bowl and mix it until it's foamy.
Next, slice your apples into thin slices, like this:
Pour the flour and the pinch of baking powder into your egg, sugar, and butter mixture and mix it up until it's smooth. Then put about 4/5th of your apples in there, and gently mix it up until all slices are covered in batter. Grease a round cake pan (medium sized) and pour everything into it, smooth it out. Remember the 1/5th of apple slices you have left over? Grab them and try to arrange them nicely on top of the batter. (As you can see, I tried to arrange them and failed!) Bake the French apple pie around 200°C (395°F) on the lowest level in your oven for about 50 minutes. Please check on the pie regularly, and at around 35-40 minutes, if you see the top getting brown, cover it up with foil and finish baking.
This is what the French apple pie looks like fresh out of the oven!
Let the French apple pie cool off for a while, and then dust the powdered sugar over the pie!
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