On my way home the other day, I recognized the first shoots of wild garlic. I didn’t realize that spring was almost here! The arrival of a newborn is so life-changing that I didn’t see the time pass.
The arrival of spring made me want to make one of my favorite apple pies: the « tourte normande ». This pie has all the best of Normandy: apples, fresh cream and butter! Perfect for a Sunday lunch with the family!
Norman apple pieseason: winter, spring
- flour 340 g
- semi-salted butter 170 g
- sugar 170 g
- egg cold water 1
- almond powder 85 g
- butter 85 g
- sugar 85 g
- flour 20 g
- eggs 2
- apples 4+3 7
- sugar 3 tablespoons
- heavy cream 2 tablespoons
- egg 1
The day before:
- Peel and dice 4 apples.
- Cook them with 3 tablespoons of sugar, a little butter and a little water.
- Mash with a fork.
- Pie crust:
- Cut the butter into small cubes.
- Mix with 340g of flour and 170g of sugar.
- Add 1 egg and a little water.
- Form a ball.
- Filter and let rest in the fridge.
- Mix 85g almond powder, 85g butter, 85g sugar, 20g flour, 2 eggs. Add the cream.
- Peel and cut 3 apples into strips.
- Separate the pie crust in two. Roll out each dough into a disc. Put a disc of dough in the bottom of a pie pan. Cover with frangipane. Place the compote in a crown shape on the frangipane. Cover with apple slices. Cover with the second dough. Weld the edges. Brushing an egg wash on the pie. Add a little sugar.
- Bake at 210° for about 40 minutes.