Bruno Albouze Countryside Apple Pie
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Countryside Apple Pie

Yields8 ServingsPrep Time40 minsCook Time30 minsTotal Time1 hr 10 minsRating

Ingredients

Shortcrust
 180 g All-purpose flour
 100 g Butter, cubed
 10 g Sugar
 1 g Salt
 3 g Vanilla paste
 20 g Egg yolks (1)
 30 g Milk
Custard
 100 g Eggs (2)
 20 g Brown sugar
 5 g Vanilla paste
 15 g Flour
 5 g Corn starch
 75 g Milk
 75 g Heavy cream
Pie Glaze
 30 g Egg whites (1)
 30 g Sugar
 30 g Butter, melted
Apple Flambé
 800 g Baking apples
 15 g Butter
 30 g Brown sugar
 5 g Vanilla paste
 80 g Golden raisins
 100 g Calvados, Armagnac, Rum or Grand Marnier (Optional)

Directions

Shortcrust
1

In a food processor, sand dry ingredients and butter butter first. Add the yolk, milk and vanilla and mix to combine. Wrap up and chill completely. Grease tart pan with softened butter. Flour work surface and work out dough to soften – the dough should remain cool and supple. Roll out shortcrust into a 3 mm thick disk. Lay over the tart pan and shape into tart shell.

Custard
2

Blend all ingredients together and chill.

Montage
3

Fill the tart shell with the room temperature apples mixture. Cover with the custard two-third up (apples should remain visible like icebergs).

Pie Glaze
4

Beat egg whites with sugar, and add melted butter. Set aside.

Baking
5

Bake at 350ºF/180ºC for 30 minutes. Remove tart from the oven, pour over tart glaze and bake for an additional 10 minutes at 425ºF/220ºC. Serve at room temp – Enjoy!

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