- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 675 kcal
Quick summary
“Classic baked apple pie with a buttery shortcrust pastry base (pâte sablée) and a generous filling of fresh apple cubes marinated in aromatic cinnamon and drops of lemon. A traditional baked dessert with a crispy crust and a soft, fragrant filling.”
What you need to know
- The well-chilled butter crumbled into the flour creates a buttery crust that melts in your mouth without being elastic.
- The lemon juice in the chopped apples balances the sweetness and prevents the dark oxidation of the fruits before going to the oven.
- The ground cinnamon acts in synergy with the heat of 180°C, releasing essential oils and caramelizing the natural juice of the apples.
Ingredients
Main
- 250g wheat flour
- 125g of cold butter
- 100g of sugar
- 1 egg
- 5 large apples peeled and chopped
- 2 tablespoons of ground cinnamon
- 1 tablespoon of lemon juice
- 1 pinch of salt
Instructions
Principal
- Em uma tigela, misture a farinha, o sal e o açúcar.
- Add the butter and mix until a sandy dough forms.
- Incorporate the egg into the dough and knead quickly until a ball forms.
- Line the pan with the dough, leaving some of the edges high.
- In another bowl, mix the apples, cinnamon, and lemon juice.
- Pour the apple mixture over the previously shaped dough.
- Take to the oven and bake for approximately 35 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Chef's tips
- Work the dough quickly with your fingertips without over-kneading to avoid developing the gluten in the wheat flour.
- Let the dough rest in the fridge for 20 minutes before rolling it out in the pan to make it easier to handle without breaking.
- Cut the apples into uniform cubes so they all cook evenly and become soft in the 35 minutes in the oven.
Variations
- Add half a cup of black raisins and chopped walnuts to the apple filling for a classic strudel profile.
- Cover the top of the pie with a sweet crumble of butter, flour, and sugar before the oven to create a crunchy crumble.
- Brush the edge of the dough with beaten egg yolk and sprinkle with crystal sugar and cinnamon before baking to brown.
Substitutions
- Fuji or Gala apples can be combined with Granny Smith green apples to add striking acidity.
- Unsalted butter can be replaced with clarified butter or lard in the proportion of 100 grams.
- The refined white sugar can be swapped for brown or demerara sugar for a darker caramel in the filling.
How to store
Store the cooled pie covered with aluminum foil or in a cake dome in the refrigerator for up to 4 days. To consume, reheat slices in the oven at 160°C for 8 minutes to restore the crunch of the buttery dough.
Can it be frozen?
You can freeze the already baked and cold tart, whole or in slices wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator for 6 hours and heat in the oven to eliminate moisture from the dough.
What to serve with
Serve warm accompanied by a scoop of vanilla or cream ice cream, a spoonful of fresh whipped cream with vanilla, or a cup of black tea with cinnamon.
Frequently asked questions
Why did the apple pie base get wet or soggy?
This can occur if the pan does not bake from underneath; use a metal baking sheet positioned on the bottom rack of the oven at 180°C.
How do I unmold the pie without breaking the crumbly crust?
Prefer removable-bottom pans greased with butter and wait for the Lemon Pie to warm for 20 minutes before removing the side.
What is the best variety of apple for baking?
Fuji apple is excellent for maintaining a firm consistency in the oven, while green apple adds a very welcome contrasting acidity.
Do I need to cook the apples in the pan before putting them in the dough?
No, the cubed apples cook and soften perfectly during the 35 minutes in the oven, maintaining a pleasant structure to the bite.
