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A traditional French dessert made with plenty of apples, slowly simmered in caramel and baked. This authentic recipe uses a crispy homemade pie crust instead of frozen puff pastry.
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Simmer apples in caramel, fill into a mold, and bake once in the oven. → Combine cold butter and flour to make the pie crust, then let it rest in the refrigerator. → Cover the apples with the dough, bake again, and chill thoroughly in the refrigerator for a long time.
Simmer apples in caramel, fill into a mold, and bake once in the oven. → Combine cold butter and flour to make the pie crust, then let it rest in the refrigerator. → Cover the apples with the dough, bake again, and chill thoroughly in the refrigerator for a long time.
A traditional French dessert made with plenty of apples, slowly simmered in caramel and baked. This authentic recipe uses a crispy homemade pie crust instead of frozen puff pastry.
Peel the apples, remove the core, and cut into 8 wedges.
Place granulated sugar and water in a frying pan over medium heat, and caramelize the sugar until it turns a deep caramel color.
Turn off the heat, add the butter and let it melt, then add all the apples.
Return to heat and simmer, stirring occasionally, for about 30 minutes until the moisture from the apples evaporates.
Tightly arrange the apples in the mold, leaving no gaps, and bake in a preheated oven at 180°C for 40-45 minutes.
Caramelizing the sugar until it reaches a deep color will result in a richer flavor.
Always use cold butter and water for the pie crust to prevent the dough from becoming sticky.
When unmolding, gently warm the bottom of the mold with a little hot water or direct heat to melt the caramel, making it easier to release.
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