Hi everyone! Today I’ll show you how to make these beautiful apple pies. These pies are very famous and are from Cédric Grolet, the world pastry Champion of 2018. These apple pies are made of a crunchy pie crust, filled with an almond cream and topped with some apple compote and slices of fresh apples in the shape of a flower. I also made another design so you can choose wich one you prefer. I kept the recipe of Philippe Conicini for the pie crust.
Here are the ingredients for 8 pies of 10cm diameter:
The pie crust:
- 200g of flour
- 100g of icing sugar
- 100g of butter
- 24g of powdered almond
- 40g of eggs (= a bit less than one egg)
- 1 pinch of salt
- the zest of one lemon (or orange)
The almond cream:
- 90g of butter
- 90g of icing sugar (or honey)
- 90g of eggs (1 egg and a bit of the second)
- 90g of powdered almonds
- 1 apple cubed
- 800g of apples (= ~6 apples medium size)
- 100g of lemon juice (it’s equal to 2 lemons)
- 8 red apples
Let’s begin with the compote:
1. Peel the apples and cut them into small cubes. Place in a saucepan and add the lemon juice.
2. Cook over medium heat for 20-25 min until the apples are soft enough to be mashed. Stir occasionally to make sure the bottom doesn’t stick to the saucepan.
3. Once the compote is cooked, roughly mash the apples, there must still be pieces left. Let it cool.
Now for the pie crust:
1. In a bowl whisk the softened butter with the icing sugar. Take your butter out of the fridge minimum 1h30 before beginning, it will be easier.
2. Add the eggs, the almond powder and the lemon zest (or orange).
3. On your work surface put the sifted flour and create a well. Add the mixture in the center.
4. With a spatula, bring back the flour to the center and intersect the dough using vertically movements. At first it looks like a crumble but then the dough will come together until forming a nice ball. It takes several minutes. With this method the gluten inside the flour will not be “activated” so your pie crust will be crunchy and not elastic.
5. Finally, mash strongly the dough three or four times on your work surface.
6. Form a ball and refrigerate minimum 30 minutes (you can also make it the day before).
7. Divide the dough into 80g pieces and roll out each one to a 3mm thickness between two parchment papers.
8. Put your dough over your tart ring. Bring the edges inside the ring. With your forefinger press the dough against the wall and create an angle. Cut the surplus.
9. Take the scraps and repeat the operations.
10. Prick generously the bottom with a fork and refrigerate 30 minutes or freeze 20 minutes.
For the almond cream:
1. Mix the softened butter with the sugar (or honey). Add the eggs.
2. Finish with the powdered almond and mix well.
3. Fill the bottom of the pie crust with this almond cream (I put ~40g of cream, it’s about 1 1/2 tbsp). Put some cubed apples on top of it.
4. Cook in a 180° preheated oven (normal mode) for 15-20min, the pie crust and the almond cream must have a nice golden color.
5. Let them cool and then gently remove the tart ring.
It’s time to assemble the pies:
1. Cut the two largest sides of the apple. On each side, cut the end. To make the slices you have two options:
If you have a mandolin use it to make slices as thinly as possible so you can easily bend them. If you don’t have a mandolin, use a knife and try your best to make thin slices. Since it wouldn’t be as thin as with a mandolin, you can boil the slices 2-3min in water to soften them.
2. On the pie, place 2 tbsp of apple compte and spread it creating a slight dome at the centre.
3. Place one row of apple slices on the outside of the pie. Place the second row of apple beginning between two apple slices of the first row. The second row must overlap the first one.
4. Continue until reaching the top. To fill the hole, create a rose by lining apple slices up and rolling them, then place it on top of the apple pie.
5. Now, brush the pie with a bit of melted butter and place it 1-2 minute in the hot oven.
Alternative solution: For the ones who struggle with the flower shape, here is another original way to present your pies
It’s just apple slices lined up and rolled to create roses and then placed on top of the compote. You can change the number of slices used (from 2 to 4) to create bigger or smaller roses.
Your beautiful apple pies are ready to be served! Enjoy!
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