Alsatian Apple Pie
There's many ways to make an apple pie. Last week, the Tarte Tatin I showed you is one kind. This week, and since I had a lot of apples left, I made this one.
It's much more simple, and maybe not as delicate on the tongue but it's still a very nice family dessert you can make during the week. It makes everyone happy or at least it did here. Sometimes the simplest recipes are the most adequate.
I already mentioned Alsace in the article about cumin and its use in the Alsatian cheese, "munster."
It's a region in the East of France with great treasures in gastronomy. Alsace is not famous for its apples but its apple pie is a beauty.
It is made of:
- A dough, I made mine with pâte brisée. (see recipe)
- Apples, thinly sliced then disposed on the dough in a nice manner.
- And the most important element, what differentiates this pie from the others, the crème prise, that is to say the mixture made of liquid cream, eggs and eggs yolk, milk and sugar, and vanilla . You pour this kind of batter on the apples, and bake it all in the oven.
Cast sugar is often sprinkled on the cooled pie. Since I don't like pastries that are overly sweet, I didn't add sugar in my "crème prise" mixture, and I think it was for the best since the pie ended up being almost too sweet for me. In the end it all depends on the taste of the eaters. I used old granny smiths apples for this pie.
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