I love the sort of French open-faced apple tart that has a rich shortcrust shell, a smear of apple puree and then slices of apples and an apricot jam glaze, but that sort of thing is a bit involved. It takes lots of bowls, a lot of time and quite a bit of patience. And as I have mentioned before, my pastry isn't my most attractive feature.
So this recipe really is genius. It is almost like an apple toad-in-the-hole (or, more attractively, an apple clafoutis).
An eggy, vanilla-y batter is mixed with sliced apples and baked. Then a frosting of butter, sugar and egg is spread over the hot pie and returned to the oven.
It was good. I used Granny Smiths, but it was amazing how their flavour got swamped by eggyness. I think a sharper apple would be better, but the texture of Bramleys would be wrong. Not sure what the better option would be.
I used muscovado sugar in the frosting, which cooked to a magnificent caramelly glaze - very happy with that.
I think making it again I would probably add a grating of nutmeg to the first batter - it just needed a little something else.
You could serve icecream or custard with it, but I don't think it needs anymore sweetness or egg. All it needs is very cold cream, in the quantity recently referred to on Dexter as "A metric fuck-tonne".
wow, i can see why you couldn't resist making it!
ReplyDeleteEsi made something similar the other day (from the same family anyway) http://dishingupdelights.blogspot.com/2008/11/big-apple-pancakes.html and I think her addition of a squeeze of lemon was the very thing mine was missing.
ReplyDeleteThis looks great. I think the lemon is a good addition, it ads a bit of freshness and tartness to counteract the overall sweetness of the dish.
ReplyDeleteI love everything apple and this looks like pure yum! The lemon juice might be just the thing, since I think of Granny Smiths as being one of the sharper apples out there.
ReplyDeleteYum--fall always makes me crave apple desserts and this one looks fantastic!
ReplyDeleteEsi - I think the frosting added towards the end really made this dish.
ReplyDeleteLaurie - aren't apple desserts just the best?
Deb - so easy too!
Foodycat, thanks for stopping by. I see you're a Vampire fan as well. Yay! Another one of us.
ReplyDeleteIs your reference to Dexter the cable show? We're fans of that one too.
Like Laurie, I love anything apple as well. It's my official Birthday cake (pie). I have got to try this recipe. I always seem to have trouble getting the pastry just right, but I think I can manage this recipe. Thank you my friend, great post.
Teresa - I spent most of my 20s wanting to be Buffy when I grow up... Yes - is reference to Dexter season 3, ep 7. I love Deborah!
ReplyDeleteI hope you love the pie!
That looks like a perfect autumn pudding. I'm going to make this it sounds amazing!
ReplyDeleteI am smitten, too! I love this kind of a recipe. I'm a big fan of the clafouti-like desserts. I'm in charge of dessert for Thanksgiving and have yet to decide what to make! This might be calling my name.
ReplyDeleteI made something similar called a 'Big Apple Pancake' but it didn't have the frosting. The frosting looks terrific on it. I bet it was scrumptious! YUM!
ReplyDeletewow, does this look easy and doable.
ReplyDeleteHow good does this look - this is great!
ReplyDelete-DTW
www.everydaycookin.blogspot.com
I always think of Granny Smith as being the go-to pie apple, but maybe a splash of brandy is what it takes to stand up to the eggs. Might help the pie, too. ;)
ReplyDeleteSam - do try it! Just the thing for this weather.
ReplyDeleteAli - no! Do a pumpkin pie! I know I would if we celebrated Thanksgiving.
Reeni - I love your big apple pancakes. And Chai apple pancakes. And Roman pancakes. Yum!
Maybelle's mom - easy and I think child-friendly, too!
Darius - thanks!
Heather - brandy is another good idea! Maybe some calvados?
Thatm ny dear is the epitome of rustic, homesy, not Paris & good ole/ French cookin'.
ReplyDeleteThat is GORGEOUS!
ReplyDeletePeter - even rustic French food is refined! This was quite elegant.
ReplyDeleteJoie - I know! Pretty and delicious.
Ha ha ha! You said , "A metric fuck-tonne". BTW, Dexter is one of my favorite shows. That's cool that you get to see it too.
ReplyDeleteAs for the Normandy Apple Pie, I now know what I will make for my pot luck brunch at work. And I'm going to surely be the talk of the school.
I copied the original version and it looks realy good. But I love how you switched out the sugar and made a more caramelized version. I bet the nutmeg would be fantstick too.
Well, thank you for the recipe!!!! You rock.
Meryl