Ingredients for 4 persons
- 1 shortcrust pastry
- 6 Granny Smith apples (or other tart apples)
- 100g of sugar
- 1 teaspoon of cinnamon
- 1 tablespoon of lemon juice
- 50g butter
- 50g flour
- 50g brown sugar
Crispy apple pie
This delicious, crispy apple pie features a crisp crust underneath, thin layers of cinnamon-scented apples in the middle, and a golden crumble on top that feels elegant without requiring the complexity of a braided. Letting homemade dough rest before rolling out is crucial because it ensures even hydration. Letting it rest again after placing it in the pie pan allows the glutens to relax, preventing the crust from shrinking during baking. Keeping the dough chilled at each stage makes it easier to handle and virtually guarantees crispy layers.
For this recipe, just like for our deep double crust apple pie, we prefer to use apple slices in the filling, rather than pieces or quarters. (If you prefer apple cubes, opt for our Dutch apple pie.) The slices melt into each other as they cook, leaving less room for air pockets, which could cause empty spaces. A mandolin can be useful. The recipe calls for Granny Smith apples, but any tart apple will work (see our guide on the best apples for making a pie).
We kept the crumble nut-free, but if you want an even crispier apple pie, add a handful of chopped walnuts or pecans (no need to toast them first, they will take on enough color during the baking process). baking the pie). If you notice that the top of the pie is browning too quickly, cover the pie pan lightly with foil to finish baking.
Advice :
- Let the dough rest before rolling it out and after placing it in the tart pan.
- Use a mandolin to cut the apple slices evenly.
- You can add a handful of chopped nuts for extra crunch.
- If the pie browns too quickly, cover it lightly with aluminum foil.
