French Apple Pie - Tarte Aux Pommes

Name: French Apple Pie - Tarte Aux Pommes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 1 cup all-purpose flour or gluten-free 1:1 baking flour; 1/2 cup butter room temperature, cut into cubes; 1/2 cup sugar; 1 large egg; pinch of salt; 1-2 apples, Braeburn or Gravenstein cut into wedges, then into thin slices; 2 large eggs; 1/2 cup sugar; 6 Tablespoons butter melted; 1 teaspoon vanilla extract

by Tammy | Chez Nous

8 slices

1 hr 5 min

This recipe is close to my heart for many reasons. First of all, it's French. And I prefer calling it Tarte Aux Pommes rather than French Apple Pie ... because c'est francais, after all! And it's what I grew up calling it so it's deep in my soul. Almost in my DNA.

The recipe for French Apple Pie was given to my mom by a French friend when we lived in France during my childhood... which means to me that it's culturally authentic, as well. French Apple Pie is a fantastic afternoon snack treat, perfect for picnics, delicious in a lunchbox, and even to curb late night munchies!

It's not required to arrange the apple slices in this manner, but it sure does look pretty!

The crust is a pate sucree ... a sweet crust. I use a gluten-free flour with great results.

I love to use apples that have variegated color on the peels. Just so beautiful.

The custard topping is simply eggs, sugar, vanilla extract, and melted butter.

French Apple Pie - Tarte Aux Pommes

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Recipe details

Yield 8 slices
Time spent: Prep time: 20 Minutes Cook time: 45 Minutes Total time: 1 hr 5 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the Crust

1 cup all-purpose flour or gluten-free 1:1 baking flour
1/2 cup butter room temperature, cut into cubes
1/2 cup sugar
1 large egg
pinch of salt

For the Apples

1-2 apples, Braeburn or Gravenstein cut into wedges, then into thin slices

For the Custard Topping

2 large eggs
1/2 cup sugar
6 Tablespoons butter melted
1 teaspoon vanilla extract

Instructions

Mix all the dry ingredients for the crust in a bowl. Add the cubes of butter and the egg and use a fork to cut it into the flour mixture. Put it into a baking dish and spread it out with your hands so that it is smooth and even. I like to use a flat quiche dish.
Layer the sliced apples all around in the shape of a flower.
Mix all the ingredients for the custard topping and pour over the apples evenly.
Bake at 350 F for 45 minutes or until set and browned.

Tips

Substitutions:
I use Bob's Red Mill 1-to-1 Gluten Free Baking Flour instead of all-purpose.
I like to use organic cane sugar when sugar is called for, but to further lower the glycemic levels, I recommend coconut palm sugar. It is a darker color and as such, will affect the appearance, but that's not a bad thing!

Comments

Carol on Nov 21, 2020

Do you blind bake your pastry first before filling ??

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- See 1 previous
- Tammy | Chez Nous on Nov 21, 2020
  
  Hi Carol. No, there's no need to blind bake.
  
  Like
- Linda S. on Nov 21, 2020
  
  If you look at the photos, I don’t think she blind baked it.
  
  Like

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