Stefano's apple pie

Stefano's apple pie

Suggested material offered in store



225g butter

275g flour

70ml cold water

1 pinch salt


2 tbsp butter

2 tbsp flour

125ml cane sugar

125ml maple syrup

5 Cortland apples


For the dough, cut butter in 1cm cubes. Mix butter, flour and salt. Add water and form a dough ball. Let rest for 1 hour in the fridge.

In the meantime prepare the filling. Melt butter and add flour. When the two are well blended, add the maple syrup and cane sugar. Heat for 1 minute and let rest.

Peel and core apples then cut in 1/2 cm slices.

Divise the dough. Roll out dough to a 2mm thickness and lay in a 9 inch pie mold. Place apple slices with syrup mixture on the dough.

Cover the pie with a second sheet of dough and make 2 holes so that the vapor may escape. Brush the dough with egg wash (1 whisked egg yolk in 50ml milk).

Bake pie for 30 to 40 minutes in a 350F oven, or just until crust is golden.


8 servings.

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