Pie Aux Pommes

Apple pie is a comforting American classic, and the holidays are the perfect platform for serving this delicious treat. There are many versions of this dish, but this recipe I think is the perfect marriage between the classic French Tarte Aux Pommes and the American Apple Pie.

Pâté Sucrée (Sugar Dough)

You can buy pie crust at the supermarket, but a freshly made one will always be flakier and make your dish ten times better. I learned this recipe at culinary school and have used it many times since then. This pâté sucrée is perfect for pies, tarts and many other desserts where you need a sweet dough. You will need a pie pan to do this.

Ingredients:

1 1/2 cups AP flour
7 tablespoons of very cold butter, cut into small squares
1/4 cup of granulated sugar
1 egg mixed with 1 tablespoon of ice water
A pinch of salt

Preparation:

1. Preheat oven at 400 degrees.

2. Grease your pie pan and place in the refrigerator.

3. Sift all the dry ingredients and put directly onto the working surface.

4. Mix in the small cubes of butter with your hands, working quickly to prevent the butter from melting.

5. When the mixture has a sandy consistency, add the egg and water mixture, and knead until all is properly combined. Do not overwork otherwise your dough will become rubbery.

6. Wrap in Saran Wrap and refrigerate for at least 20 minutes.

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Apple Compote

I prefer to use Granny Smith apples because they are very tart and I love that in combination with the sweetness of the dough. If you do not care for a very tart taste, I recommend using Golden Delicious apples.

Ingredients:

8 Granny Smith apples, peeled, cored and cut into chunks
Juice and zest of 1 lemon
1 cup of Muscovado dark sugar
1/4 teaspoon of ground clove
1/2 teaspoon of ground nutmeg
1 1/2 teaspoon of ground cinnamon
1/8 teaspoon of salt
1/4 cup of water
1 tablespoon of AP flour + 2 tablespoons of water mixed together

Preparation:

1. Place all ingredients (except the AP flour and the 2 tablespoons of water) into a 3 quart saucepan, mix and cook over medium-low heat until the pieces of apple are soft but with a 'bite,' about 25 minutes. I prefer a chunky consistency, but if you prefer it to be a little on the mushier side you can cook it for longer.

2. Five minutes before the apples are done, mix the AP flour with the 2 tablespoons of water and add it to the compote. This will help the mixture thicken and not fall apart when you cut into the pie.

Pie Assembly:

1. Roll out your dough and line the pan with it. Remove any excess dough with a knife and fold it in.

2. With a fork, carefully poke the bottom of the dough without going all the way through and place it in the refrigerator for about 10 minutes.

3. When the compote has cooled, pour it into the lined pie dish and into your 400 degree oven for about 20 minutes if using store bought dough, about 40 if using homemade, or until the dough is golden and fully cooked.

Serve with freshly made whipped cream, and friends.