We present to you a classic of French cuisine: apple pie! It delights both young and old, and can be enjoyed all year round. Follow the steps of this recipe to successfully make your apple pie using the MARCEL wood oven. All that's left is to serve the pie warm or cold, with a scoop of vanilla ice cream!
INGREDIENTS
- 2.6 cups (300g) all-purpose flour (T55)
- 0.66 cups (150g) butter
- ½ teaspoon fine salt
- 4 tablespoons sugar
- 1 cup lukewarm water
- 6 apples (Golden apples recommended)
UTENSILS
- 1 perforated pie dish
- 1 apple peeler
- 1 pastry mat
- 1 mixing bowl
- 1 rolling pin
- 1 stainless steel or cast iron dish
PREPARATION OF THE SHORTCRUST PASTRY
Place the flour in a mixing bowl. Add the salt and 2 tablespoons of sugar.
Add the butter, crumbled into small pieces.
Gradually incorporate the lukewarm water until you achieve a smooth, non-sticky dough ball.
Dust the dough ball with flour and let it rest in the fridge for 30 minutes.
PREPARATION OF THE APPLESAUCE
Peel 3 apples using the apple peeler and cut them into pieces.
Cook the apples in the Marcel oven at 482°F (250°C) using a stainless steel or cast iron dish (cover the apples halfway with water and add 2 tablespoons of sugar).
Monitor the cooking until the apple slices lose their firmness.
After cooking, use a fork to mash the apple slices to create applesauce.
PREPARATION OF THE PIE
Roll out the dough using a pastry mat and rolling pin.
Place the dough in the buttered perforated pie dish (approximately 9.5 inches/24 cm with removable bottom).
Add the applesauce to the bottom of the pie.
Using the apple peeler, peel and slice the remaining 3 apples to place on top of the applesauce.
Sprinkle with sugar.
COOKING
- Bake at 428°F (220°C) for 30 minutes.*
Cooking Tip: Use the top-down heat of the oven (bake the pie at 572°F (300°C) without replenishing the fire) or add some pieces of charcoal to your logs to maintain a cooking temperature of 428°F (220°C).
Enjoy your meal!
