For 6 people:
Preparation:20 minutes
Cooking:30 minutes (th.7-8 – 250°C)
Short crust pastry:
200g flour
100g extra fine butter
1/2 teaspoon fine salt
1 tablespoon of sugar
about 1/2 glass of cold water
Trim:
1 kg Reine des Reinettes apples
75g caster sugar
40g fresh butter
Prepare shortcrust pastry:cut the firm butter into small pieces
hazelnuts and crumble it lightly with the end of the
fingers in flour.
Make a fountain, place the salt and sugar in the center, and pour
just the amount of water needed to
absorb the flour and form a soft but not sticky ball of dough.
Proceed very quickly and avoid
absolutely knead the dough which must remain coarse in appearance and
lumpy. Roll into a ball and let rest for 20 to 30 minutes.
Meanwhile, prepare the apples:quarter them, remove
cores and pips, then peel thinly
the quarters, then cut them into slices 3 to 4 mm thick.
The dough having rested, "mill" it by spreading it with the
palm of the hand to give it more cohesion, fold it in 4 like
a towel and spread it out forming
a disc slightly larger than the mold and about 4 mm thick.
Darken the mold (no need to butter it, the dough itself
doesn't fit ). Pinch the edges with your fingertips
to form a ridge.
Store apples regularly, flat, taking care of
do not puncture the dough when making them
overlap each other. Put a first row outside,
then a second, reversing the direction to form a design.
You can put a lot of apples, the pie will be better.
Sprinkle liberally with powdered sugar, sprinkle a few
pieces of butter. If there are leftover dough scraps, you can
cut them into strips and form a grid on the
top of the pie, but it's not essential.
Place in the middle of a very hot oven. It takes about 30-35 minutes to get a golden pie
perfectly
cooked above and below.
Remove from the oven, immediately unmold and leave
cool on a grid.
Serve this pie preferably warm, or at least
within a few hours of manufacture.
Source:Les Bons Desserts
