Cocktails
THE GAUTIER
By Isabelle
Preparation : 25 min.
Cooking : 40 to 55 min.
Portions : 1 pie
It's not just pizza that can have a thin crust. Caroline, Alain Bergeron's colleague (Quality Alain), offers a lighter version of apple pie which is just as delicious.
455 ml (250 g) flour
145 ml (125 g) softened butter
1 egg
30 ml (2 tbsp) milk or liquid cream
2 large Honeycrisp H77 apples
30 ml (2 tbsp.) H77 maple syrup
Incorporate the softened butter into the flour until you obtain a sandy texture.
Add the egg and milk, then knead until the dough is smooth and soft.
Let stand at room temperature for 30 minutes.
Roll out the dough (fairly thin) on a lightly floured work surface.
Cut the apples into thin, equal slices and arrange them in a rosette on the dough.
Place in the oven at 190 or 200°C (370 or 390°F) and cook for 10 minutes.
Remove the dough from the oven and carefully pour the maple syrup over the apples and brush them with a brush.
Bake again for 30 to 45 minutes until the apples are caramelized and browned.