Best 3 Breton Apple Pie Recipes

BRETON APPLE PIE

Steps:

• For the filling: Melt the butter over medium heat in a large pan that has a tight-fitting cover, such as an enameled cast-iron Dutch oven. Add the apples and sprinkle them with the sugar, lemon juice and cinnamon. Cook, covered, for about 10 minutes, checking them and stirring occasionally, until they are swimming in liquid. Uncover and cook for about 10 minutes, so the liquid evaporates; stir occasionally to keep the apples from sticking or scorching. (Most of the apples will disintegrate while the filling is cooking, making it like a chunky applesauce.) Remove from the heat and let cool while you make the dough. For the dough: Set an oven rack on the lowest level of the oven; preheat to 350 degrees. Use a little butter to grease a 10-inch round cake pan. Cut a round of parchment or wax paper to fit in the bottom, then butter the paper. Have ready two 10-inch cardboard rounds or tart bottoms. Combine the butter, sugar and vanilla extract in the bowl of a mixer. Beat at medium speed for 5 minutes, until the mixture is very light and aerated. Add the egg yolks one at a time, beating until smooth after each addition. Stir in flour by hand. Place half of the dough in the bottom of the prepared pan. Use your fingertips to press the dough evenly over the bottom of the pan and about 1 inch up the sides. Spread the cooled filling over the dough. Flour the remaining dough lightly on both sides and press it into a 10-inch disk (use a cardboard or tart pan bottom as a guide). Run a long-bladed knife or spatula under the dough to keep it from sticking. Invert the dough onto a separate floured cardboard and slide it onto the filling. Brush the top of the pie with the egg wash. Use the tines of a fork to trace a lattice pattern on the top. Bake for 50 to 55 minutes, until the dough is nicely colored and baked through. Transfer the pan to a wire rack to cool for 10 minutes, then invert, unmold and turn over

CAPE BRETON 'PORK' PIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Tart shells: Sift together flour and 2 tablespoons confectioners' sugar in a bowl. Cut in 1 cup butter; knead until well blended. Form dough into 3/4 inch balls. Press evenly into 1 1/2 inch tart cups on the bottom and up the sides to form a shell.
• Bake in preheated oven until pale gold, about 16 minutes. Let shells cool in the pan. Gently loosen and remove them from pan using a knife.
• Filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil; boil gently for about 10 minutes, stirring constantly. Mash dates with a fork as they cook. Remove from heat and stir in vanilla. Allow mixture to cool before spooning into tart shells.
• Icing: Cream 1/4 cup butter in a small bowl with an electric mixer. Gradually add 1 cup of the sugar while continuing to mix. Add the milk, remaining 1 1/4 cups sugar, and maple extract. Beat at high speed until smooth. Icing should be thick enough to pipe. Spoon mixture into pastry bag with a small round or star-shaped tip. Pipe a swirl of icing on each tart.

FAR BRETON AUX POMMES (APPLE PIE)

Steps:

• Peel and slice the apples. Put the apple - slices in a casserole dish, add the butter and 70gr sugar and bake for 15 minutes at 350°F.
• Meanwhile, beat the eggs, with the rest of the sugar. Add the milk and the flour to make a soft dough.
• Allow the apples to cool.
• When apples are cooled, put the batter on top of the apples and bake for 60 minutes at 350°F.