Before I start on this one, I would like to say it is important to have the right tools to bake. I mean, sometimes, you can substitute something for something else, but as I found out with this recipe, using a round 9" cake pan instead of the 12" pie pan required by the recipe was not a good idea, in terms of appearance (taste was fine). So be warned, the pictures do not do justice to the pie and a large pie pan is now on my wishlist...
For the dough, I used this recipe by Chef Simon. This is a basic pâte brisée. Amazingly enough, there is no sugar in the dough. Now, I don't know, if I had used a proper pie pan, if that would have made a difference, but here, we really wanted a bit more sweet. This is a dough meant to be used with a humid filling, sweet or savory. I forgot to brush the top of the dough with milk or eggs, so it does appear a bit pale.
As for the apples, I know they were not of the Delicious kind, but rather a type that was more for baking and sauces. They were really not attractive apples (but fine-tasting nonetheless). They were quite large and that combined with the smaller pan size explains why the placement of the apples looks a bit messy.
I did bake the pie for 5 minutes more than the 20 minutes recommended but there was still a slight crunch to the apples. It was good but I didn't know what the final product was supposed to look/feel like.
I did bake the pie for 5 minutes more than the 20 minutes recommended but there was still a slight crunch to the apples. It was good but I didn't know what the final product was supposed to look/feel like.
A friend of mine was there and she mentioned never having seen an apple pie like that, being used to the typical American pie, covered with dough. I will definitely redo this one though, working on presentation as well as improving the taste as much as I can. It was a pretty quick recipe to make, so definitely one to keep.
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