The French apple pie, known as Tarte aux Pommes, is a beloved dessert that showcases the French mastery of pastries and the country’s love for apples. Though it bears similarities to its American cousin, the French version stands out for its delicate, buttery crust, thinly sliced apples, and a focus on simplicity and elegance. Let’s take a journey through the history, ingredients, preparation, and subtle differences that make the French apple pie a unique experience.
A Brief History of the French Apple Pie
Apples have been a staple in French cuisine for centuries, particularly in Normandy, which is known for its orchards and apple-based products such as cider and calvados. The French apple pie has evolved, combining rustic tradition with refined baking techniques. The Tarte aux Pommes became a staple dessert in French households and patisseries, symbolizing a celebration of seasonal ingredients and artisanal baking.
In contrast to the more familiar American apple pie, which is typically deep-dish and filled with chunks of apple and spices, the French version emphasizes a thin, elegant presentation. The apples are often arranged in overlapping circles atop a pastry base, creating a visually stunning dessert that’s as pleasing to the eye as it is to the palate.
Ingredient
One of the hallmarks of French cooking is its emphasis on fresh, high-quality ingredients. A French apple pie uses only a handful of basic components, allowing the natural sweetness and texture of the apples to shine. The typical ingredients include:
- Pastry Dough (Pâte Brisée or Pâte Sucrée): French apple pies usually use a shortcrust pastry dough, which is buttery, flaky, and perfectly complements the sweet, tart apples.
- Apples: Granny Smith, Golden Delicious, or Braeburn apples are often used due to their balance of tartness and sweetness, and their ability to hold their shape when baked.
- Sugar: A light sprinkling of sugar enhances the natural sweetness of the apples without overpowering them.
- Butter: Small pats of butter are often dotted over the apples before baking, adding a rich, golden finish to the pie.
- Apricot Glaze: Many traditional French apple pies are brushed with an apricot glaze, which not only adds flavor but also gives the pie a beautiful glossy sheen.
Optional ingredients include cinnamon, vanilla, or even a splash of calvados for a more complex flavor profile, though these are typically kept minimal to let the apples remain the star.
French Apple Pie Recipe
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 8
Ingredients
For the Pastry:
- 1 ¼ cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and diced
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons cold water
For the Filling:
- 4 medium-sized apples (Granny Smith, Golden Delicious, or Braeburn)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, diced
- 2 tablespoons apricot jam (for glaze)
- 1 tablespoon water (for glaze)
Instructions
1: Prepare the Pastry Dough
- In a bowl, mix the flour, sugar, and salt.
- Add the cold, diced butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, until the dough comes together.
- Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
2: Prepare the Apples
- Peel, core, and slice the apples thinly (about 1/8 inch thick). Keep the slices uniform for even baking.
- Preheat your oven to 375°F (190°C).
3: Roll Out the Dough
- Remove the dough from the refrigerator and roll it out on a floured surface to fit a 9-inch tart pan.
- Gently transfer the dough into the tart pan, pressing it evenly into the bottom and sides. Trim any excess dough from the edges.
4: Arrange the Apples
- Starting from the outside edge, arrange the apple slices in a circular, overlapping pattern.
- Once the outer circle is complete, fill in the middle with another layer of apple slices.
5: Add Butter and Sugar
- Sprinkle the 2 tablespoons of sugar evenly over the arranged apples.
- Dot the top of the apples with small pieces of butter.
6: Bake the Pie
- Place the tart in the preheated oven and bake for 40-50 minutes, or until the apples are tender and the crust is golden brown.
7: Glaze the Pie
- In a small saucepan, heat the apricot jam with 1 tablespoon of water until it becomes a smooth glaze.
- Remove the pie from the oven and brush the apricot glaze gently over the apples to give them a shiny finish.
8: Serve
- Let the pie cool for about 10 minutes before slicing. Serve warm or at room temperature with whipped cream, crème fraîche, or vanilla ice cream.
How to Prepare a French Apple Pie
Creating a French apple pie may seem simple, but it’s a process that requires attention to detail, especially in the slicing and arrangement of the apples.
- Prepare the Pastry Dough: The base of the pie is a classic French pastry dough, either pâte brisée (unsweetened) or pâte sucrée (sweetened). Roll the dough out thinly and line a tart pan with it, ensuring an even thickness across the bottom and sides.
- Slice the Apples: Peel and core your apples, then slice them thinly. In a traditional Tarte aux Pommes, the apples are often sliced into uniform, fan-like shapes that are arranged neatly in concentric circles on top of the dough.
- Arrange the Apples: Lay the apple slices in overlapping layers, starting from the outside and working your way toward the center. The precise and artistic arrangement is part of what makes this pie so elegant.
- Sprinkle Sugar and Add Butter: Once the apples are arranged, sprinkle a small amount of sugar over them and dot with butter to ensure a rich caramelization as the pie bakes.
- Bake to Perfection: The pie is baked in a preheated oven (usually at 375°F or 190°C) for about 40-50 minutes, or until the apples are tender and the crust is golden brown.
- Glaze and Serve: After baking, the apples are typically brushed with a warm apricot glaze, giving them a glossy finish. Allow the pie to cool slightly before serving.
French Apple Pie vs. American Apple Pie
While both versions of apple pie share a common theme, the differences are significant. The American apple pie is known for its thicker filling, often spiced with cinnamon, nutmeg, and allspice, and its double-crust, deep-dish presentation. In contrast, the French apple pie is more about subtlety, with thin apple slices layered artfully in a shallow tart and a focus on buttery, delicate flavors. The use of an apricot glaze and the absence of heavy spices give the French version a lighter, more refined taste.
Pairing and Serving Suggestions
French apple pie is best enjoyed slightly warm, often served with a dollop of freshly whipped cream, crème fraîche, or a scoop of vanilla ice cream. For a more traditional French experience, pair it with a glass of Normandy cider or a dessert wine like Sauternes.
Conclusion
The French apple pie is a testament to the French philosophy of cooking: using simple, fresh ingredients to create a dish that is both beautiful and delicious. Whether you’re enjoying a slice on a lazy afternoon with coffee or serving it as the grand finale of a dinner party, this elegant dessert is sure to impress with its flavor, texture, and presentation.
FAQs
- What apples are best for French apple pie?
- Granny Smith, Golden Delicious, or Braeburn apples are ideal due to their balance of tartness and sweetness, and their ability to hold shape when baked.
- Can I use store-bought pastry dough?
- Yes, you can use store-bought shortcrust pastry (pâte brisée or pâte sucrée) if you’re short on time. However, homemade dough offers a more authentic, flaky result.
- Can I add spices like cinnamon?
- While traditional French apple pie tends to keep things simple to let the apples shine, you can add a light dusting of cinnamon or vanilla to suit your taste.
- How do I get a glossy finish on the pie?
- The glossy finish is achieved by brushing the apples with an apricot glaze after baking. Warm a small amount of apricot jam with a bit of water and brush it on the apples.
- Do I need to blind bake the crust?
- Blind baking is not usually necessary for a French apple pie. However, if you prefer a crispier crust, you can blind bake the pastry for about 10-15 minutes before adding the apples.
