Oh La La… French Apple Pie: A Creamy Delight
Cook Time: 40 minutes
Prep Time: 45 minutes
Total Time: 1 hour 25 minutes
Description
Experience the exquisite flavors of this Oh La La… French Apple Pie, which beautifully combines creamy vanilla custard, tart apples, and a touch of apricot preserves. The delicate interplay of flavors is complemented by a luscious texture that is simply irresistible. To elevate the visual appeal, consider twisting the lattice strips as you place them atop the pie; this technique imparts a delightful 3D ribbon-like effect, making this pie not just a dessert but a showstopper at any gathering. The effort invested in crafting this special pie is truly worth it.
Recipe Category
Pie
Keywords
Dessert, Apple, Fruit, Low Protein, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| White sugar | 1/3 cup |
| Flour | 2 tablespoons |
| Milk | 1 cup |
| Butter | 3 tablespoons |
| Vanilla extract | 1 teaspoon |
| Tart apples | 2, cored, peeled, and sliced |
| Lemon juice | 1 tablespoon |
| Butter (for sautéing) | 2 tablespoons |
| White sugar (for sautéing) | 2 tablespoons |
| Nutmeg | 1/8 teaspoon |
| Water | 3/4 cup |
| Egg yolks | 3 |
| Apricot preserves | 1 cup |
| Egg yolk (for brushing) | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 431.7 |
| Total Fat | 18.3 g |
| Saturated Fat | 7.6 g |
| Cholesterol | 120.6 mg |
| Sodium | 266.8 mg |
| Total Carbohydrates | 65.6 g |
| Dietary Fiber | 3.2 g |
| Sugars | 35.8 g |
| Protein | 4.5 g |
Recipe Servings
8
Instructions
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Prepare the Pie Crust: Begin by lining a 9-inch pie pan with your chosen pie crust, ensuring an even layer across the base and sides. Once in place, cover the crust and refrigerate while you prepare the filling.
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Make the Vanilla Custard: In a small saucepan, combine 1/3 cup of white sugar and 2 tablespoons of flour. Mix these dry ingredients well to ensure an even distribution. Gradually stir in 1 cup of milk and place the saucepan over medium heat. Bring the mixture to a gentle boil while stirring continuously. Once it begins to bubble, reduce the heat and let it simmer for about 1 to 2 minutes, or until it thickens to a custard-like consistency.
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Incorporate Egg Yolks: In a separate bowl, beat together 3 egg yolks until they are light and frothy. Carefully add about 1/4 cup of the hot sugar mixture into the egg yolks, whisking continuously to temper them. This step is crucial to prevent the eggs from scrambling.
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Combine Mixtures: Pour the tempered egg yolk mixture back into the saucepan with the remaining sugar-flour mixture, stirring thoroughly to combine. Add 1 tablespoon of butter and 1 teaspoon of vanilla extract, mixing until the butter has melted and everything is well integrated. Transfer the custard to a bowl and allow it to cool slightly.
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Prepare the Apples: While the custard is cooling, core, peel, and slice the tart apples. To prevent browning, sprinkle the apple slices with 1 tablespoon of lemon juice.
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Sauté the Apples: In a large frying pan, heat 2 tablespoons of butter along with 2 tablespoons of white sugar and 1/8 teaspoon of nutmeg. Once melted, add the apple slices and sauté them for approximately 5 minutes, or until they are nearly tender. Remove the pan from heat and set aside.
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Melt the Apricot Preserves: In a small saucepan, gently heat 1 cup of apricot preserves until they melt down into a smooth consistency.
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Assemble the Pie: Preheat your oven to 425°F (220°C). Take the chilled pie crust from the refrigerator and pour the cooled vanilla custard into the shell, spreading it evenly across the base. Carefully arrange the sautéed apple slices on top of the custard, ensuring an even distribution. Drizzle the melted apricot preserves over the apple slices, allowing it to seep into the gaps.
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Create the Lattice Top: Roll out the remaining pie dough to form a 10-inch round. Using a sharp knife or pastry cutter, cut the dough into 12 strips, each about 1/2 inch wide. Moisten the rim of the pie shell with a little cold water to help adhere the strips. Lay six of the strips across the pie filling in one direction, pressing the ends of each strip against the rim of the pie shell and trimming any excess.
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Finish the Lattice: Arrange the remaining strips at right angles to the first set, forming a classic lattice pattern. Once arranged, trim and crimp the edges decoratively to ensure a secure seal.
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Add Egg Wash: In a small bowl, mix 1 egg yolk with 1 tablespoon of water. Using a pastry brush, apply this egg wash over the lattice strips, which will give the crust a lovely golden sheen as it bakes. Avoid brushing the egg wash directly on the edge of the pie.
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Bake the Pie: Place the assembled pie in the preheated oven and bake for approximately 40 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie during baking; if the edges start to brown too quickly, you can shield them with strips of aluminum foil.
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Cool and Serve: Once baked, remove the pie from the oven and allow it to cool for at least 10 minutes before slicing. This resting period will help the filling set slightly, making it easier to serve.
Enjoying Your Creation
This Oh La La… French Apple Pie is perfect for special occasions, family gatherings, or simply as a delightful end to your meal. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Bon appétit!
