DessertPies & TartsProvencal RecipesTaste

Apple Pie Recipe with a Provencal Twist

A panade can be a sweet or savoury dish that has a crusty exterior and soft almost custard-like interior. Panade is also used to describe a thickener a combination of liquid (milk, stock) and starch (breadcrumbs, flour, panko). In this case, the sweet crust is complemented by almost molten apples. Just try to resist a Panade aux Pommes!
Apple Pie Panade aux Pommes @PerfProvence

Panade aux Pommes (Apple Tart)

This apple pie is low in sugar and a great balance of tart and sweet. The instructions for the pastry are included. However, if you buy ready-made pastry at the store it will save a lot of time.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French, Provencal
Servings 8 People


  • 1/4 Cup Unsalted Butter at room temperature
  • 1/2 Cup Sugar
  • 1 Large Egg
  • 1 Cup All Purpose Flour
  • pinch Salt
  • 1/4 Cup + Sugar
  • 7 Medium Apples golden variety are recommended
  • 1 Whole Organic Orange for the zest


To Make the crust

  • Blend butter and sugar until well mixed
  • Add the flour and salt and combine well
  • Let the dough rest for about 30 minutes, while you are preparing the filling
  • Roll the dough out to about ⅛ inch in thickness
  • Cut a circle of dough to fill the bottom and the sides of a pie baking dish
  • Cut the rest of the dough in strips for the top of the pie

To make the filling:

  • Peel and grate the apples
  • Add the sugar and orange zest and mix well
  • Place the mixture in the pie dish on the pastry
  • Then arrange the dough strips artistically on the top
    Panade aux Pommes #Recipes #Apples @PerfProvence
  • Bake for about 55 minutes at 350 F until the pie is golden brown


This apple pie is low in sugar and a great balance of tart and sweet. The instructions for the pastry are included. However, if you buy ready-made pastry at the store it will save a lot of time.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).


  1. blank
    February 4, 2017 at 9:13 am — Reply

    Provençal apple pie looks delicious. I will definitely
    try this!!

    • blank
      February 5, 2017 at 10:08 am — Reply

      Hi Antoinette: the best part about this dessert is how easy it is to make, and of course delicious.

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