For the shortcrust:
- 200g flour (1 & 2/3 cup)
- 70g butter (1/3 cup)
- pinch of salt
- 70g icing sugar (1/2 cup)
- 1 egg
For the Caramel:
- 100g sugar (1/2 cup)
For the syrup:
- 60ml Apple Juice (1/4 cup)
- Juice of 1 lemon
- 60g butter (1/4cup)
- 1 tbsp honey
- 8 Apples
Everyone’s favorite! I mean who doesn’t love Tatin Apple Pie?? I love it with a crunchy crust & super moist apples!
Tatin Apple Pie
Prep: 20min | Cooking : 20min | 6 people
- Preheat the oven to 175 ° C.
- For the crust: In a bowl mix the flour, the butter at room temperature, and the salt. Mix in between your fingers.
- Then add the icing sugar and finally the egg. Mix well to have a homogeneous crust and work it with your hand on a work surface.
- Reserve it at least 30min cool.
- After 30 min, spread it on a floured work surface and detail it to have a circle the size of your mold. Place it on a baking sheet on parchment paper, prick it with a fork and place it in the freezer 10min.
- Then cook it for 15 min at 175 ° C and keep it at room temperature.
- For the caramel: pour the sugar into a saucepan and heat over low heat until you have a caramel. Do not mix, except when it starts to melt. Once the caramel is ready, pour it into your mold.
- Wash, peel and cut your apples into the finest strips possible. Drizzle lemon juice to prevent them from turning black.
- Then arrange all your apple strips over the caramel and make sure to cover the surface of your mold.
- For the syrup: In a cup, mix the apple juice, lemon juice, melted butter, and honey. Pour this syrup over the apple strips. Be sure to put it everywhere.
- Bake at 150 ° C for about twenty minutes (without the crust we will put it after)
- After 20 minutes. Take out your pie, place your pre-baked pie crust on top and cook for another 15min.
- Let stand at room temperature then keep it in the fridge at least 1 hour before turning the pie over!
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