Proust. The rediscovered kitchen
Difficulty:[usr 2]
Preheat the oven to 200°C
Arrange the dough in a pie pan
Cut off any excess dough, all around
Pinch the edges with your fingers
Peel and cut the apples into very thin slices
Arrange them on the dough, leaving a free space of about 3 mm between the apples and the edge of the mould
The apples must be tight against each other and form a circle ending in a rosette in the center.
Melt the butter then pass it over the apples using a pastry brush. Sprinkle them with icing sugar. Bake for 30 minutes. Repeat the melted butter-icing sugar operation twice during cooking. The apples must be well colored and the dough well cooked.
Note:a scoop of vanilla ice cream served with the hot pie is much appreciated. for a classic apple pie, you can put applesauce between the dough and the fruit.
