Reinvented apple pie & ratafia champenois Julien Chopin

A simple and tasty recipe

Ingredients

220g of flour

110g of butter

A half glass of water

A pinch of salt

5 apples (pieces)

1 whole egg

A pinch of mix 4 spices 1 glass of water

Preparation

STEP 1 :  short-stuff pastry making-process

In the robot’s bowl, with the flat whisk, poor the flour, butter, half of a glass of water and a pinch of salt.

Mix well, in order to obtain a smooth dough.

Shape a ball, and wrap the dough with cling film, and keep it for 30 minutes in the fridge.

STEP 2 : caramelised apples

Peel and dice the apples.

Cook the apples in a frying pan with 1 glass of water, sugar and a pinch of the mix 4 spices, depending of your taste.

Apples must stewing.

When apples are stewed, remove from the heat, and sear it.

STEP 3 : Assembly and baking

Take back the dough from the fridge, and lay it with your rolling pin4

Cut a  first disc a bit larger than the diameter of the pastry dish you will use to bake your short puff pastry.

Put the first disc inside the pastry dish and roll up the edge.

Pinch the pastry with a fork

Then, fill the short-puff pastry with the stewed apples.

With the leftover pastry, re-shape a ball, and lay it with the rolling-pin.

Use a railway-rolling pin in order to make the pattern. If you don’t have one, you can use a cookie cutter, otherwise, you can put another disc of short puff pastry on the stewed apples.

With a pastry brush, apply an egg wash (egg yolk + a bit of water or milk) on the whole pastry.

Bake in the oven for 35 to 45 minutes at 200°

At the end, make syrup with 50g of sugar and 50g of water. Boil it, and apply with the pastry brush on the pie. It will gives to your pie a brighter and greedier look!

The ratafia champenois pairing