The Best Tatin Apple Pie - the receipe by @Bakingoverseas

Published

2nd May 2020

Comments

Everyone’s favorite! I mean who doesn’t love Tatin Apple Pie?? I love it with a crunchy crust & super moist apples!

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!