Thin apple pie

Tarte fine aux pommes

Thin apple pie

– homemade puff pastry
– apples cut into thin slices
– Scoop of vanilla ice cream

Homemade puff pastry
250 g flour
125 g water
5 g fine salt
185 g butter

Make the dough the day before. Pour the flour, salt and water into the bowl of a food processor and mix the ingredients. Make a ball and cut with a knife in the shape of a cross. Filter and let rest in a cool place for at least 1 hour. Roll out the dough, enclose the butter and then make 2 X (1 single turn -1 double turn) letting rest in the fridge between each turn. 


Roll out the dough thinly and cut out circles.

Prick the dough with a fork to prevent it from puffing up during baking.

Place thinly sliced apples on top.

Sprinkle with powdered sugar and possibly cinnamon.

Place a small piece of butter in the center of each pie.

Bake at 180°C for 20 to 25 minutes.

Serve the pie with a scoop of vanilla ice cream.

For decoration, I added an apple tail in sugar paste and a mint leaf.