simplest apple pie

Apples at their simplest can be their very finest. Sure, I love an oozy, heavily spiced and lidded apple pie, but I also think there is something matchless about apples, butter and sugar, baked until bubbly. This classic apple tart is from Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago. I can see why they’ve never gotten tired of it.


  • Dough:
    1 cup (125 grams) unbleached all-purpose flour
    1/2 teaspoon (2 grams) sugar
    1/8 teaspoon salt
    6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1/2-inch pieces
    3 1/2 tablespoons (50 ml) chilled water
  • Filling:
    2 pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
    2 tablespoons (30 grams) unsalted butter, melted
    5 tablespoons (65 grams) sugar
  • Glaze:
    1/2 cup (100 grams) sugar

Family Recipes Cookbook


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