French Corner: Apple pie from Normandy
Welcome to the "French Corner", the Consulate’s new monthly rendez-vous dedicated to the promotion of France’s culture and patrimony, in video! Every month we will showcase a French region and introduce you to its highlights and secrets, we will appeal to your palate and culinary talents with our local recipe and finally we will spotlight France’s scientific and educational competitiveness with the presentation of local universities!
This month, discover an apple pie from Normandy, by Etienne Jaulin, chef at the Residence of France in Boston.
Ingredients?: shell and filling
??????? 6 Granny Smith apples
??????? 1 Bourbon vanilla pod
??????? ? cup sugar
??????? ? cup butter
??????? 100% real butter puff pastry
??????? 1 tablespoon vanilla sugar (mix a vanilla pod with sugar, you can also use the scraped-out pods).
??????? 4 fl. oz. whipping cream
1)Peel and core the apples
2) Start making the caramel?: heat the sugar in a saucepan over high heat (watch the mix closely)
3) Cut each apple into eight slices
4) Cut open the vanilla pod, scrape the vanilla seeds and disperse them on the apples.
NB?: you can use the scraped pods to make vanilla sugar)
5) Once the sugar starts melting into a thick brown, amber colored liquid, add the apples.
6) Stir the butter into the caramel and allow it to cook over medium/low heat for about 10 minutes
7) Preheat the oven to 400 F
8) In the meantime, roll out the pastry dough on a sheet of wax paper and use an upturned plate or a large cooking ring as your guide to draw the circle where you will lay the apple slices
9) Let the apples cook until they are tender and start taking on a caramel color, then turn the heat off (Do not cook the apples completely)
10) Arrange the apples in an overlapping spiral pattern
11) Fold?the?dough?under itself onto the flat rim of the?pie?plate and crimp the edges of the pastry to make it look pretty
12) Place in the oven and bake for 25 minutes
13) Serve warm with homemade whipped cream or a scoop of vanilla or caramel ice cream.
Place the whipping cream and vanilla sugar into a mixing bowl. Whisk until the cream thickens or reaches stiff peaks. Store in the fridge for up to 10 hours.