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TATIN APPLE PIE

TATIN APPLE PIE

When my son is at home for school holidays, we often share meals with my parents. This tradition allows us to gather around some gourmet meals and to look on the bright side of life!
We had one of these meals yesterday and cooking work has been shared between Mum and me:
My mother has sealed with the main course,
and I’ve dealer with dessert:
A Tatin apple pie.
It’s not so easy to success in this traditional French Tatin apple pie and it’s the reason why I’ve decided to share this dessert recipe with you today and I’ve detailed the Tatin apple pie recipe step by step to allow you to succeed in it.
There are so many unorthodox Tatin apple pie recipes…
French people use to eat this apple pie warm and serve it whether with heavy cream or vanilla ice-cream.
We always savor it with vanilla or toffee ice-cream at home. As we are very greedy, we also sprinkle some crushed cinnamon biscuits on top…
The contrast between cold ice-cream and warm apple pie added to the contrast between the crunchy of cinnamon biscuits and melty apples plus ice-cream bring you to heaven.
This Tatin apple pie recipe is the original French recipe:
Apples cooked in buttered caramel, cinnamon and puff pastry.
You can also use other fruits such as pears, apricots or plums, you can also mix apples with pears but that’s unorthodox Tatin pie!
This recipe is so genius, delightful and traditional that I always use the traditional way and not unorthodox ones.
Regarding the kind of apples to use, Golden apples are perfect. That’s according to my Tatin apple pie experiments!

Latin apple pie is ready in 90 minutes.

Ingredients 6 servings

  • 8 Golden apples
  • 100 gr Caster sugar
  • 60 gr Butter
  • Cinnamon powder
  • 1 Puff pastry sheet

Instructions

  1. Wash apples, peel them. Cut in 2. Remove stem, seeds and core and divide each half into 3.
  2. Put butter into a heatproof/oven pie dish and melt over low heat.
  3. As soon as butter is melted, add sugar and mix well.
  4. Place apples on the back side first. Fill in the gaps with part of remaining apple slices on other side (back up).
  5. Cut the remaining apple slices according to the shape you need to fill in small gaps. At this point, sugar is gently melting. Increase heat a bit and cook for about 30 minutes, until sugar browns lightly.
  6. Preheat oven to 170°c. Wait for the pie dish to cool down a bit until you can handle it without burning (10 minutes for my pie dish).
    Sprinkle cinnamon powder.
  7. You can place your puff pastry sheet now over apples.
  8. Tuck the pastry in around edges.
  9. Bake for about 30 minutes, until pastry is crispy and browned. Let it cool down for about 45 minutes.
  10. Then, it’s time to invert the pie. Run a knife all around, place a serving dish over and turn it out on to the serving dish.
    Enjoy :)
    Wash apples, peel them. Cut in 2. Remove stem, seeds and core and divide each half into 3.

  1. Wash apples, peel them. Cut in 2. Remove stem, seeds and core and divide each half into 3.
  2. Put butter into a heatproof/oven pie dish and melt over low heat.

  3. Put butter into a heatproof/oven pie dish and melt over low heat.
  4. As soon as butter is melted, add sugar and mix well.

  5. As soon as butter is melted, add sugar and mix well.
  6. Place apples on the back side first. Fill in the gaps with part of remaining apple slices on other side (back up).

  7. Place apples on the back side first. Fill in the gaps with part of remaining apple slices on other side (back up).
  8. Cut the remaining apple slices according to the shape you need to fill in small gaps. At this point, sugar is gently melting. Increase heat a bit and cook for about 30 minutes, until sugar browns lightly. Preheat oven to 170°c. Wait for the pie dish to cool down a bit until you can handle it without burning (10 minutes for my pie dish). 
Sprinkle cinnamon powder.

  9. Cut the remaining apple slices according to the shape you need to fill in small gaps. At this point, sugar is gently melting. Increase heat a bit and cook for about 30 minutes, until sugar browns lightly.
  10. Preheat oven to 170°c. Wait for the pie dish to cool down a bit until you can handle it without burning (10 minutes for my pie dish).
    Sprinkle cinnamon powder.
  11. You can place your puff pastry sheet now over apples.

  12. You can place your puff pastry sheet now over apples.
  13. Tuck the pastry in around edges.

  14. Tuck the pastry in around edges.
  15. You can now bake the pie (about 30 minutes).

  16. Bake for about 30 minutes, until pastry is crispy and browned. Let it cool down for about 45 minutes.
  17. Then, it's time to invert the pie. Run a knife all around, place a serving dish over and turn it out on to the serving dish. Enjoy :)

  18. Then, it’s time to invert the pie. Run a knife all around, place a serving dish over and turn it out on to the serving dish.
    Enjoy :)
  19. tatin-apple-pie-end

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