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Apple Pie Recipe According to Precise and Professional Techniques from the Hospitality School for the CAP Cooking Exam
Apple Pie Recipe According to Precise and Professional Techniques from the Hospitality School for the CAP Cooking Exam
Ingredients (for a 24 to 26 cm pie)
For the shortcrust pastry:
250 g all-purpose flour (T55)
125 g cold butter
5 g salt
10 to 20 g sugar (optional, depending on the type of pie)
1 egg yolk (optional)
50 to 60 ml cold water
For the basic apple compote:
3 apples (Reinettes or Canada)
20 g sugar
1/2 vanilla pod or a pinch of cinnamon (optional)
A splash of water
For the topping:
3 to 4 apples (Golden or other firm baking variety)
20 g melted butter (for brushing)
15 g sugar (for sprinkling)
For finishing:
Neutral glaze or melted apricot jam
Preparation
1. Shortcrust pastry
Sift the flour onto the work surface or into a bowl.
Add the salt (and sugar if used).
Rub in the butter cut into small cubes until the mixture has a sandy texture.
Make a well in the center and add the cold water (and egg yolk if used).
Mix 1 to 2 times to homogenize, without overworking.
Form a ball, wrap in cling film, and refrigerate for at least 30 minutes.
2. Apple compote (homemade)
Peel, core, and chop the apples.
Place in a saucepan with a little water, sugar, and optional spices.
Cook over low heat with a lid until the apples are tender.
Blend or mash with a fork to achieve a smooth or rustic texture as preferred.
Let cool.
3. Assembly
Preheat the oven to 180°C (fan-assisted).
Roll out the pastry to 3 mm thickness and line a greased tart ring (preferably perforated base).
Prick the bottom with a fork.
Spread an even layer of compote (about 5 mm thick).
Peel the apples, halve, remove seeds, and slice thinly and evenly.
Arrange the slices in a tight, aesthetically pleasing rosette.
Brush with melted butter and lightly sprinkle with sugar.
4. Baking
Bake at 180°C for about 35 to 40 minutes.
Ensure the pastry is cooked and the apples are golden.
5. Finishing
Allow to cool for 10 minutes after removing from the oven.
Brush the apples with melted apricot jam or neutral glaze for a professional shine.
Chef’s tips (hospitality school level):
-
Use a scale for each ingredient, including water.
-
Weigh the dough before lining the mold to ensure even thickness.
-
Slice apples evenly (ideally with a mandoline for the rosette).
-
Cool the compote to avoid softening the pastry.
-
Never overwork the dough after adding water (risk of elasticity/gluten).
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Apple Pie Recipe According to Precise and Professional Techniques from the Hospitality School for the CAP Cooking Exam
Ingredients (for a 24 to 26 cm pie)
For the shortcrust pastry:
250 g all-purpose flour (T55)
125 g cold butter
5 g salt
10 to 20 g sugar (optional, depending on the type of pie)
1 egg yolk (optional)
50 to 60 ml cold water
For the basic apple compote:
3 apples (Reinettes or Canada)
20 g sugar
1/2 vanilla pod or a pinch of cinnamon (optional)
A splash of water
For the topping:
3 to 4 apples (Golden or other firm baking variety)
20 g melted butter (for brushing)
15 g sugar (for sprinkling)
For finishing:
Neutral glaze or melted apricot jam
Preparation
1. Shortcrust pastry
Sift the flour onto the work surface or into a bowl.
Add the salt (and sugar if used).
Rub in the butter cut into small cubes until the mixture has a sandy texture.
Make a well in the center and add the cold water (and egg yolk if used).
Mix 1 to 2 times to homogenize, without overworking.
Form a ball, wrap in cling film, and refrigerate for at least 30 minutes.
2. Apple compote (homemade)
Peel, core, and chop the apples.
Place in a saucepan with a little water, sugar, and optional spices.
Cook over low heat with a lid until the apples are tender.
Blend or mash with a fork to achieve a smooth or rustic texture as preferred.
Let cool.
3. Assembly
Preheat the oven to 180°C (fan-assisted).
Roll out the pastry to 3 mm thickness and line a greased tart ring (preferably perforated base).
Prick the bottom with a fork.
Spread an even layer of compote (about 5 mm thick).
Peel the apples, halve, remove seeds, and slice thinly and evenly.
Arrange the slices in a tight, aesthetically pleasing rosette.
Brush with melted butter and lightly sprinkle with sugar.
4. Baking
Bake at 180°C for about 35 to 40 minutes.
Ensure the pastry is cooked and the apples are golden.
5. Finishing
Allow to cool for 10 minutes after removing from the oven.
Brush the apples with melted apricot jam or neutral glaze for a professional shine.
Chef’s tips (hospitality school level):
-
Use a scale for each ingredient, including water.
-
Weigh the dough before lining the mold to ensure even thickness.
-
Slice apples evenly (ideally with a mandoline for the rosette).
-
Cool the compote to avoid softening the pastry.
-
Never overwork the dough after adding water (risk of elasticity/gluten).