When she shot it, it wasn’t as bad as she thought it would be. In fact, customers loved it – and a new dish was born.
There are many variations today using other fruits, and more and more using caramelized summer vegetables like peppers, eggplants and zucchini.
Make your life easier and do like the French – buy your ready-to-roll pastry in a circle (in the refrigerated cabinets, rolled up like a mat).
1 roll of pastry (pastry)
1 kilo of apples (preferably Reinettes)
300g of sugar
juice of 1 lemon
1 tablespoon of ground cinnamon
200g unsalted butter
2 tablespoons of water
Preheat the oven to 180 degrees. Peel and cut the apples into large pieces.
Over medium heat, caramelize the butter, sugar, lemon juice and water. When the mixture is golden, add the apples and stir to cover with the caramel. Do not overcook the apples or they will turn into a mash.
Pour the apples and caramel into a pie or quiche dish, spread them out and let cool for at least 15 minutes.
Then, place the dough on the apples and tuck it around the edges. Prick the dough all over with a fork. Bake for 20 minutes until the dough just begins to color.
Take the pie out of the oven and let it cool for at least 20-25 minutes before turning it out onto a serving platter. Ideal with a generous portion of heavy cream.
More regional recipes
Explore our Food and Drink section for more recipes and watch this space tomorrow when we head to the Grand Est for an Alsatian specialty.