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Nonna Papera Apple Pie 🥧

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Pasta Brisèe
320 g Plain flour
200 g Cold butter
100 ml Cold water
1/2 tea spoon Sugar
1/2 tea spoon Salt
6 Apple Granny Smith
100 g Sugar
2 table spoon Plain flour
50 g Melted butter
1/2 lemon Lemon juice
5 teaspoons Powder cinnamon
1 teaspoon Powder ginger
1/2 teaspoon Salt
1 Yolk
1 spoon Water
3 /4 table spoons Sugar

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Nonna Papera Apple Pie 🥧

  • Medium


  • Pasta Brisèe

  • Apples

  • Brushing



I’ve been thinking about this Apple Pie all winter … finally here it is! And it’s super good, even more!



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Pasta Brisèe:
Combine flour, sugar, salt and butter in a planetary mixer. When you get a sandy consistency you can add cold water. Work for a few minutes until you get a homogeneous mixture. Put the Pasta Brisee to rest with the cling film in the fridge for 1 hour.
Wash apples, peel and cut them into small cubes. Pour them into a bowl and season them with flour, lemon juice, sugar, cinnamon, ginger, salt and finally the melted butter. Let them marinate for at least 30 minutes.

Now let's assemble our Apple Pie!
Divide pastry brisee in half. Roll out the first half with a rolling pin and place it in a 24 cm round tin, previously greased and floured. Make holes with your fork. Pour marinated apples into the pastry base, forming a pyramid and leaving an inch of space on the sides of the tin. Roll out the other half of the dough and arrange it on the apples. With your fingers, seal well the pastry , cut the surplus. Once sealed it well, pinch your pastry making "waves" around your pie. Put your pie to rest in the fridge for half an hour. Before baking, brush with egg yolk and water, then sprinkle with plenty of sugar. Now, with a sharp knife, you can make 5 small cracks at the center of your Apple pie (like a star)
Bake it in a preheated oven to 175 degrees for 55 minutes. If the pie is not golden enough, let it cook for another 5 minutes on the grill.
Before serving, let it cool for at least 3 hours.


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