norman apple pie sauge et basilic
French recipes

Tourte aux pommes normande (Norman apple pie)

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 pie sauge et basilic

Norman apple pie

season: winter, spring
Course Dessert
Cuisine French
Servings 8


Pie crust:

  • 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
  • sugar


The day before:

  • Compote:
  • 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.

The day:

  • Frangipane:
  • 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.

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