Recipe created by Mr. Philippe Gaertner, Chef of the restaurant "Aux Armes de France" in Ammerschwihr.
Preparation time: 30 minutes
Cooking time: 40 minutes
INGREDIENTS FOR THE SHORT PASTRY
Rest time: 2h
Preparation time: 15 min
250g of flour
125g of butter
5 g of salt
8 cL of water
1 egg yolk
PREPARATION OF THE SHORT PASTRY
Make a fountain in the flour. Add salt, egg yolk, butter and water. Mix well.
Handle until the water and egg yolk are incorporated with the butter.
Then work this mass to form a homogeneous paste, ball-shaped.
Let this pastry rest in a cool place, covered with a cloth, for 2 hours. She is ready for use.
INGREDIENTS FOR THE APPLE PIE
1 kg of apples
150g of powdered sugar
1 glass of milk
1 dL of cream
PREPARATION OF THE APPLE PIE
Peel the apples and cut into four or eight if they are large. Seed them.
Lower the pastry and pour in a buttered pie dish. Prick the bottom with a fork to prevent the dough from rising by forming bumps.
Garnish the pastry with apple quarters and sprinkle with a little sugar.
Put in a hot oven (200 °) for 25 to 30 minutes.
In a small bowl, beat the eggs with the remaining sugar, then add the milk and cream. Pour the mixture over the pie and return to a hot oven to finish cooking for 10 to 15 minutes.
After cooking, sprinkle lightly with cinnamon. Serve the tart still warm.