April 5, 2013 6:23 pm

The Paris baker: my apple pie

A personal take on the most traditional of desserts – the great apple pie

There are apple pies and apple pies, especially in America and in England. The one that I make is inspired, however, by Italy and its pastry-lidded tortes.

It is really important to choose good-tasting apples such as Cox or Russets or any others that do not disintegrate too much when cooked, such as Bramleys. The apples need to soften but not turn to purée.

If substituting the apples, you could use peaches or nectarines, adding a few blueberries, but remember to add a handful of flour and sugar to soak up the juices.


Rose Carrarini is co-owner of Rose Bakery and author of “How to Boil an Egg” (Phaidon, £22.95).


Rose Carrarini's apple pie©Roberto Frankenberg

My apple pie

For about six portions


230g flour

115g cold unsalted butter

A pinch of salt

60g sugar

2 egg yolks

A little water

● Mix the flour, butter, salt and sugar in a bowl until it resembles breadcrumbs. Add the yolks and enough water to make a firm dough (about two tablespoons). Chill in the fridge for about one hour.

● Butter a 24cm tart tin with a moveable base.

● Cut the dough into 2/3 and 1/3 pieces. With the larger piece, roll into a circle and ease into the tart tin, leaving a little extra round the edge.

● With the remainder, roll a circle which will fit exactly on the top of the tart.

● Chill these in the fridge until quite firm.


7 apples, peeled and grated

¼ cup raisins

1 tsp cinnamon

¼ cup brown sugar

½ cup ground almonds

1 egg (for glazing)

● Mix all the above together, keeping back a handful of ground almonds.

● Take out the pastry and sprinkle the base with the handful of ground almonds. Pour in the rest of the filling, which should reach to the top of the tin, if not a little higher – it will sink back when cooked.

● Egg-glaze the rim of pastry and place the circle of pastry on top, pressing together the edges to seal.

● Egg-glaze the top and cut a small hole in the middle. Place in an oven preheated to 180C and bake for about 50 minutes or until the pastry is golden and firm to touch.

● Cool a little before eating. This is lovely served warm with some creme anglaise or crème fraîche.

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