🍎 FRENCH APPLE PIE, THIN CRUST & GENEROUS FILLING
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As I was looking into recipes to make use of way too many apples at home, I came across this recipe on David Lebovitz’s website.
I wanted to make it as soon as possible because I’m a fan of apple pies.
If you are new to making pies, this might look intimidating. However, you can make the filling a few days ahead as well as the pastry dough. On the baking day, get them out of the fridge and assemble the pie.
Rolling out the dough is easier between two pieces of baking paper. However I chose the way the recipe called for.
The original recipe called for a glaze on top. I made that version first but it was too sweet for us to eat. So we literally scratched it off the crust before we ate the pie. I made another pie without the glaze and used less sugar in the filling. I also used a bigger cake pan to roll out a thinner crust. We loved this second version best.
Everyone who tasted this apple pie loved it. My father kept making “mmm…” sounds with every bite he took. The currants add a little sourness which balances the sweetness of the apples. The cinnamon touch adds the pie such warmness.
The pie base doesn’t go soggy for days.
I hope you try & like it as well. Bon appetit 😋
The fully detailed recipe:
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