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!
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.
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.
Tried this recipe?Let us know how it was!
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2 Comments
Provençal apple pie looks delicious. I will definitely
try this!!
Hi Antoinette: the best part about this dessert is how easy it is to make, and of course delicious.