Original French apple pie – the icing trick makes it incredibly good!

The apple cake is easy to make and so good! IMAGO / Winfried Rothermel

The French love them apple pie as a dessert, it also goes well with us for afternoon coffee. With the cake made from puff pastry and thinly sliced ​​apples, you will simply convince everyone. The trick with the glaze makes them so special. Attempt!

Read also: Ami Cheesecake: New York Cheesecake tastes best ice cold – here is the original recipe for creamy enjoyment! >>

French apple pie with icing – here’s the recipe

Also read: Grandma’s best apple pie: There is a lot of tradition and love in this recipe! >>

You need it

For the dough:

1.5 dl flour, 2 tbsp sugar, 0.5 tsp salt, 0.5 dl unsalted butter (cold, cut into pieces), 1 egg yolk, ice cold water

For the pastry cream:

3 large egg yolks, 3 tablespoons sugar, 1 tablespoon flour, 1 tablespoon cornstarch, 1 dl whole milk, 1 vanilla bean (torn lengthwise) or 1 teaspoon vanilla extract

For the apple store:

4 apples (solid and sour), 0.5 dl sugar, 0.5 tsp cinnamon, 1.5 tbsp lemon juice, 1 tbsp unsalted butter

For the glaze:

1/4 cup apricot jam, 1 tablespoon lemon juice (or water)

This is how it is done

Mix flour, sugar and salt in a large bowl. Add the cold butter and work it into the flour mixture with your fingers until the butter is in pea-sized pieces.

Now add the egg yolks as well and continue working the dough until it looks like fine flour. Then stir with a fork in ice water one tablespoon at a time until the dough becomes more compact and forms into a ball.

Now shape the dough into a smooth slice, wrap in plastic wrap and place in the fridge for at least two hours, preferably overnight.

The cake is good as a dessert but also for afternoon coffee. IMAGO / Shotshop

Prepare the cream:

Whisk together egg yolks and sugar in a bowl. Then stir in the flour and cornstarch until smooth and set aside.

Now heat the milk with the vanilla bean in a saucepan almost to boiling point. Remove the vanilla bean and slowly and gradually add the milk to the egg mixture. Stir constantly!

Then pour the mixture back into the saucepan and bring to the boil, stirring constantly, until it thickens. Then continue to stir and cook for another half minute. Then remove from the heat. If you use vanilla extract, stir now.

Then place a piece of plastic wrap on top of the cake cream and refrigerate in the fridge or over an ice bath. Stir every now and then.

Put together and bake the cake:

Preheat the oven to 200 degrees.

Peel and core the apples. Then cut them into thin slices, place them in a bowl and mix gently with the sugar and cinnamon. If the apples start to turn brown, add a tablespoon of lemon juice.

Now roll out the dough in a circle, about 4 to 5 millimeters thick. Then place in a cake tin or well-greased springform pan. Cut off excess dough.

Now stir the cooled pastry well again with a whisk until it has a smooth consistency. Spread the cream on the floor. Then place the apple slices in a pattern on the cream and brush the apples with small butter buds.

Wrap the edges of the cake with aluminum foil to protect the crust from burning.

Put the cake in the preheated oven – there it stands for about 40 minutes. Then remove the foil and bake the cake for another 10 minutes until the apples and the crust have a nice color. Then let the cake cool slowly on a wire rack.

While the cake is still hot, heat the apricot jam with the lemon juice and bring the mixture to a boil. Then strain off the liquid. Then apply the apricot glaze to the apples with a kitchen brush.

Put the cake back in the fridge until it has cooled completely. Remove well in advance before serving and serve at room temperature.

Have a nice meal!

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