My mom's apple pie {vegan}
Le plaisir de partager, de manger les chutes de pâte crue, de sentir cette bonne odeur qui sort du four… tous ces souvenirs vous les avez tous sûrement en vous. Aujourd’hui je vous livre une recette un peu spéciale pour moi, celle de la tarte aux pommes de ma maman, celle de mon enfance bien évidemment. Une tarte toute simple avec juste de la compote et des quartiers de pommes par dessus mais pour moi la meilleure des tartes (non non je n’extrapole pas du tout !!!). Alors oui il y a deux écoles question tarte aux pommes, la mienne mais aussi celle avec une crème aux œufs par dessus, it's up to you to see and make your choice , I have already chosen ! By us, on the stalls of local producers, we still find the last apples so as it is Mini Mademoiselle's favorite fruit we take full advantage of it before moving on to the strawberries (but I admit that I am not going to be asked and a strawberry recipe is coming very quickly to the blog).
And you, What is your childhood dessert? ?
- 1 kg 1/2 apples
- A pinch of vanilla powder
- 50 g cane sugar
- FOR THE DOUGH
- 200 g T80 flour
- 8 key of water
- 5 tablespoons of neutral vegetable oil
- 1 g de sel
- 2 tablespoons cane sugar
- To make the dough, Mix the dry ingredients together then add the oil. Sand the dough with your fingertips then add the water gradually. Work the dough to form a homogeneous mixture. Form a ball and let rest 15 cool minutes.
- During this time, make a compote with half the apples. Peel and cut the apples into pieces and put them in a saucepan with a tablespoon of water, vanilla and half the sugar. Cook covered and over low heat 15-20 minutes.
- Preheat the oven to 180°.
- Roll out the dough on 3-4 mm thick and press it into a pie pan. Prick with a fork and spread the compote on top.
- Peel and then cut the remaining apples into quarters then into thin slices. Then arrange the apple slices, by layering them on the compote.
- Sprinkle the apples with the remaining sugar.
- Bake 35 min.
Emilie
Rosenoisettes
3.5.16This tart is superb, she really makes you want <3
Emilie
11.5.16Merciiiii <3
Mary L / Allergic Gourmet
3.5.16Simple but pure delight …… Nice end of the day
Emilie
11.5.16Thank you Mary 😉
Strawberry syrup
3.5.16The photos are so pretty ! I imagine this pie is as beautiful as it is good ! Kisses
Emilie
11.5.16Thank you very much 😉
lequotidiendunefille
3.5.16Simply magnificent photos ♥
yum yum what !
Emilie
11.5.16Oh thank you so much, I'm touched <3
eva
3.5.16Good evening, thank you for this recipe that I am going to make tomorrow for my daughter's birthday. Ah the apple pie ! it’s one of my favorite desserts and happy childhood memories…
Emilie
11.5.16Oh super, Apple pie is always a classic that everyone likes 😉
CookieM
3.5.16I only like apple pie in this version : compote and slices on top… no frills, simply the apple.
The dessert of my childhood was the floating island sprinkled with sparkles of pink pralines from my “grandma”. Obviously, To be, these are eggs (vegan laugh). Since then, I never eat custard : tastes change over the years.
Emilie
11.5.16From the floating island to pralines, how original it is as a childhood memory, thank you for sharing this with me 😉
velvet red
4.5.16Your pie is beautiful! I adore!
Thank you Emily !
Emilie
11.5.16thank you so much my beautiful <3
Make me bite !
4.5.16Like always, as pretty as it is appetizing (you didn't get) and what's more, it's a recipe you got from your mom, there is also love in it !
Emilie
11.5.16Thank you very much Bénédicte, it's too cute 😉
Audrey
4.5.16I also ate the pie like this at home and I also find that it is by far the best!! My mother, and my grandmother, added small crosspieces on top with the scraps of dough sprinkled with powdered sugar! Memories memories!
Emilie
11.5.16So here I say yes to falling pasta on top, I love it 😉 Ah the childhood memories…
Tania Totolidis
6.5.16Ah well without knowing it I am making the pie of your childhood!
But in my case the dough becomes moist when in contact with the compote. You don't have this problem?
Je vais peut-être précuire la pâte à blanc une dizaine de minutes la prochaine fois!
Emilie
11.5.16Pour résoudre ce problème je fais cuire toutes mes tartes par la sole du four 😉
eva and family
21.7.16Good evening, Thank you for this recipe. Une nouvelle version d’un dessert que j’adore. Celle de mon enfance : que des tranches de pommes posées sur le fond de pâte qui a été saupoudré d’un peu de semoule fine pour qu’il ne ramollisse pas. Un peu de sucré vanillée saupoudré sur la fin de la cuisson. Dégustée tiède.
Otherwise, moi j’adorais tous les entremets au lait : flans, semoule, riz au lait…
louise
4.10.16hello ! je me demande si je peux mettre de la farine de mais a la place? car il me reste plus de farine blanche… j’aime beaucoup ton blog e passant !
Emilie
11.11.16Yes you can but it is gluten-free so the dough is less likely to hold together, that’s all !
Pouillard
22.10.16I am trying your apple pie but I made a pastry cream in addition I will tell you the result I admit I am bad at baking
Sylvia
16.11.16Can we make the pie crust in advance and maybe freeze it? ????
Emilie
21.11.16Yes the dough can be prepared in advance and kept refrigerated 4 days or can be frozen.
Constance
5.1.19Great idea to make the compote underneath, everyone loved it !
Merci !
Emilie
30.1.19Thank you very much for this feedback 😉
Julie M
21.5.20Bonjour! I just made the “rustic” version with whole wheat flour…..Not bad at all! Very nice recipe, thank you Emilie and also for your entire blog which inspires us so much:)
Emilie
1.6.20Oh merci beaucoup Julie pour ce petit mot adorable 🙂
Anne-marie
18.4.21tarte délicieuse , pas très grande mais comme elle est bien garnie, ok pour 6 PEOPLE
Par gourmandise, j’ai ajoutté de la cannelle sur les pommes avant d’enfourner et qqs pépites de chocolat noir…..
Emilie
7.5.21Oh un belle adaptation gourmande en effet 🙂