Panade aux Pommes Not Your Classic Apple Pie from Provence
Ginger and Nutmeg · Provencal Recipes · TasteGinger and Nutmeg hosted a July 4th dinner party while in Provence in honour of their US friends. The menu included traditional and non-standard elements. Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French cuisine. The recipe below for Panade ux Pommes is not a traditional apple pie but a delicious Provencal version. Explore the original post.
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.
Equipment
Ingredients
- 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
Instructions
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
- Bake for about 55 minutes at 350°F until the pie is golden brown
Notes
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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