Open pie with apples in caramel
8 servings
90 minutes
Open caramel apple pie is an exquisite dessert of French cuisine, embodying a harmony of flavors and textures. The roots of this recipe trace back to the traditions of tart-making popular in France for ages. The crispy shortcrust base perfectly complements the tender slices of apples soaked in velvety caramel. The combination of white and brown sugar gives the caramel a rich, slightly spicy flavor that unfolds during baking. This pie pairs wonderfully with a cup of aromatic coffee or strong tea and makes a splendid ending to a festive dinner. Its simplicity makes it accessible even for novice cooks, while the amazing aroma of baked apples fills the home with coziness and warmth.
1
Peel the apples and remove the cores, then slice them thinly.
- Green apples: 8 pieces
2
Preheat the oven to 220 degrees.
3
Melt the butter in a saucepan and add flour, mixing until a smooth paste forms, then add water, both sugars, and bring to a boil. Reduce the heat and let it simmer on very low heat.
- Butter: 120 g
- Wheat flour: 3 tablespoons
- Water: 0.3 glass
- Sugar: 0.5 glass
- Brown sugar: 0.5 glass
4
Roll out the dough to the diameter of the pan and place it, pressing lightly. Arrange the apples in a circle on top, slightly overlapping, and drizzle with sauce.
- Shortcrust pastry: 500 g
- Green apples: 8 pieces
5
Bake for about 15 minutes, then reduce the temperature to 175 degrees and bake for another 35-45 minutes until the dough is ready and the apples are soft.