Hobbies, Recipes

Apple pie and Pâte Brisée recipe

I’ve been meaning to make this forever (not really, just like, a couple of weeks) but I had no idea how to make the dough for the base. My mom told me to do a Pâte Brisée (pastry dough) and I wasn’t too confident but it ended up being delicious. So here’s the recipe:

For the dough:

  • 250 grams of self-rising flour (or all-purpose flour, but then you’ll need to take out two teaspoons, and then add a teaspoon of baking soda and a teaspoon of cornstarch)
  • 125 grams (or one stick) of butter or margarine (very cold, put it in the refrigerator for a couple of hours before using it)
  • 1 large egg (cold, put it in the refrigerator with the butter or margarine)
  • 2 tablespoons of sugar (white, regular sugar)
  • 1 pinch of salt (I used salted butter so I skipped this step)
  • 2 tablespoons of (very cold) water

For the filling:

  • 6 – 8 apples, I used Galas
  • Juice of one lemon
  • 3 tablespoons of white sugar
  • 3 tablespoons of brown sugar
  • 1 tablespoon of cinnamon
  • 1/4 tablespoon of nutmeg
  • 1 tablespoon of butter


Preparing the dough is simple but a bit tricky because you can’t use your hands or you’ll warm it and life will be ruined. You’ll need one of those thingies to mix butter into sugar, or a regular fork (the thingie is much more fun, though).

  1. Put the flour, sugar, salt, baking soda, and cornstarch in a bowl, and mix it
  2. Cut the butter into small pieces and add it to the flour bowl
  3. Use a fork or the thingie (the thingie!) to cut the butter into the flour until the mix looks like dry oats or fat sand
  4. Add the egg and mix, it’ll look like Playdoh that stayed out of the can for too long
  5. Add a tablespoon of water at a time, and keep mixing, but do it fast, you don’t want the dough to get warm
  6. At this point, the dough looks sort of like wet sand, and it’s very, well, sandy
  7. Sprinkle some flour onto your work surface and dump the dough there, work with your hands to integrate it a bit better, but do it quickly because, again, we don’t want it to get warm
  8. When it’s compact, wrap it in plastic wrap and put it in the refrigerator or the freezer for 30 minutes
  9. Play some music while you peel and chop the apples into dices the size of your index phalange
  10. Squeeze lemon juice on your apples and mix well, to avoid oxidation
  11. Sprinkle the 3 spoonfuls of each sugar, the cinnamon, and the nutmeg on top of the diced apples and mix well. Reserve for now
  12. Preheat your oven to 250°C and lightly grease your pie tin
  13. Take your dough and extend it with your rolling pin, about three millimeters is enough
  14. Use your rolling pin to wrap the dough and put it in the pie tin, covering the sides and making sure there are no air pockets
  15. Cut the excess dough, pinch some holes in it, and put it in the oven for 10. You can put wax paper and use some weights like lentils, rice, or marbles, but I said “f*uck it!” and didn’t do any of that. Because I’m like that
  16. While that happens, put the remaining dough back in the fridge for a bit
  17. Take out the semi-cooked dough of the oven, take the remaining dough out of the fridge, and quickly extend it on your work surface with your rolling pin
  18. Put the apple mixture in the semi-cooked dough, cut the tablespoon of butter in small pieces, and sprinkle it on the apple mixture
  19. Do the thing with the rolling pin again and put it on top of the apples. Cut the excess dough, pinch some holes with a fork
  20. Put the pie back in the oven and raise the temperature to 350°C. Let it cook for 35-40 minutes
  21. Wash the pie with a lightly beaten egg, butter, or milk, I used an egg, and just for fun I put a teaspoon of sugar in
  22. Put it back in the oven for 5 minutes until golden brown
  23. Take the pie out of the oven and let it rest for 15 minutes
  24. Stuff your pie hole with pie

No, I will definitely not ruin my apple pie with your filthy vanilla ice cream, you heretic beast!

Now, I’m not going to lie and say this is the best recipe in the whole wide world because I’m sure there are better and more efficient ways to make an apple pie, but I had fun making this, and the result was delicious even if the pictures don’t reflect it (because I’m good at cooking but I suck at taking pictures). I will probably try this again skipping the precooking the base part and see how that goes, but I’ll probably use a different filling (berries sound like an interesting choice). I’ll do a new post when that happens 🙂


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