French apple pie with cinnamon, just the way I love it

Version française

An apple pie that’s worth the try… and the time

As I explained in my article about our volunterring in Tavan in Sapa’s district in the north of Vietnam, I’ve made my very own apple pie in exchange of a vitenamese cooking lesson… Well, I’ve been the only one to do my part of the deal but I had so much pleasure cooking a european kind of recipe after 6 month of travel that it just made me very eager to finish this adventure and start the next one. (I still enjoy a lot being on the road but I start to think about coming home… yes, I know…).

Apple pie_tarte à la pomme_french way with apple purée_version française avec compote et miel

Ingredients (for a pie of about 20 cm) – Unfortunately I didn’t have anything to measure what I was doing but it should be something like :

  • 1,2 kg apples
  • 1 tsp honey
  • 2 x 1 tsp sugar + 50g of sugar for the dough
  • 1 tsp of cinnamon powder
  • 150 g flour
  • 1 tbs butter for the purée + 75 g butter for the dough
  • 40 ml water
  • 1 pinch salt


Preparation : 

  • Make the apple and cinnamon purée:
    • Peel 800 g of apples, take the seeds out and cut into pieces.
    • In a pan with a low heat, put the pieces of apples with butter and cover.
    • Let it heat until the apples start to melt and take the texture of a purée (mashed potatoes). Add some water if needed during the cooking process if the apples start to stick to the pan or worse start burning.
    • As soon as you have the right texture, add the cinnamon, a tsp of sugar, a tsp of honey, mix, let it caramelized a little bit (the apples will slowly take the color of the honey – light brown) and stop the heat.
  • Make the dough :
    • Mix together – Flour, salt, sugar and butter – with a fork until you get a crumbled dough
    • Add the water and slowly mix the dough
    • Put the dough in the oven at 180°C until you get a clear brown color
  • Finalize the pie :
    • Peel the reste of the apples, take the seeds out and slice them.
    • Put the apple purée on the dough without the juice (you don’t want the dough to be wet anymore).
    • Add the slices of apple on top of the apple purée and put it back in the oven until the dough becomes brown.
    • Take the tart out of the oven and dust a tablespoon of sugar on top of it. Put it back in the oven for another 5 minutes in order to make the sugar melt.
    • Serve with a jasmin tea, an apple and cinnamon tea (for extra apple and cinnamon taste) a bit of whiped cream or a scoop of vanilla ice cream…