Dessert Tart Deep Dish Pie

https://cuisinedaubery.com/recipe/deep-dish-apple-pie/

Deep Dish Apple Hazelnut Pie

A recipe by Madame D'aubéry
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A real comfort, the deep dish Apple Pie brings happiness with melting apples in a hazelnut cream, a French deep dish pie that you need to taste !

FX (François-xavier)

About this recipe

Here's another recipe by Madame D'aubéry !

With this French deep dish recipe, piled up apples slowly bake and become super soft, with a hazelnut batter... this apple pie is simply delicious and generous !

Deep Dish Apple Hazelnut Pie

Apples cook slowly and happily, surrounded in a creamy hazelnut batter, making the apples moist and soft, for a splendid result

Deep Dish Apple Hazelnut Pie

A miraculous dessert in Fall or Winter, and that everyone loves, anytime of the day...

Deep Dish Apple Hazelnut Pie

Deep Dish Apple Hazelnut Pie

Chef: Madame D'aubéry Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Tart, Deep Dish Pie, 
Ingredients

  • For a 6.29" (or 6 19/64" or 16 cm) in diameter apple pie (2" (or 5 cm) thick)

  • Pie crust
  •   1 lbs 2 oz Pie Crust (500 grams). For the recipe, see HERE
  • Apples
  •   3 Apples
  •   2 Tablespoons Butter (30 grams)
  •   ¼ Cup Sugar (60 grams)
  •   2 tablespoons of Calvados Apple Liquor. or apple syrup
  • Batter
  •   3 Tablespoons Butter (40 grams)
  •   ½ Cup Hazelnut Flour (50 grams)
  •   3 Tablespoons Icing Sugar (40 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   1 Tablespoon Corn Starch (10 grams)
  •   ⅓ Cup Cream (80 grams)
  •   2 Tablespoons Milk (30 grams)

  • For a 7.08" (or 7 3/32" or 18 cm) in diameter apple pie (2" (or 5 cm) thick)

  • Pie crust
  •   1 lbs 6 oz Pie Crust (632.8 grams). For the recipe, see HERE
  • Apples
  •   3.7 Apples
  •   3 Tablespoons Butter (37.9 grams)
  •   ⅓ Cup Sugar (75.9 grams)
  •   2.5 tablespoons of Calvados Apple Liquor. or apple syrup
  • Batter
  •   4 Tablespoons Butter (50.6 grams)
  •   ⅔ Cup Hazelnut Flour (63.2 grams)
  •   ¼ Cup Icing Sugar (50.6 grams)
  •   2.5 Eggs. ⅓ Cup or 125 grams
  •   2 Tablespoons Corn Starch (12.6 grams)
  •   ½ Cup Cream (101.2 grams)
  •   3 Tablespoons Milk (37.9 grams)

  • For a 7.87" (or 7 7/8" or 20 cm) in diameter apple pie (2" (or 5 cm) thick)

  • Pie crust
  •   1 ¾lbs Pie Crust (781.2 grams). For the recipe, see HERE
  • Apples
  •   4.6 Apples
  •   3 Tablespoons Butter (46.8 grams)
  •   ½ Cup Sugar (93.7 grams)
  •   3.1 tablespoons of Calvados Apple Liquor. or apple syrup
  • Batter
  •   ¼ Cup Butter (62.5 grams)
  •   ¾ Cup Hazelnut Flour (78.1 grams)
  •   ⅓ Cup Icing Sugar (62.5 grams)
  •   3.1 Eggs. ½ Cup or 155 grams
  •   2 Tablespoons Corn Starch (15.6 grams)
  •   ½ Cup Cream (125 grams)
  •   3 Tablespoons Milk (46.8 grams)
    • You will need...
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    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=wC17IxZyA_4

    A few notes...

    A few notes to succeed this recipe:

    ● You will notice that you will need less pie crust that I indicated. With the leftover dough, that you can keep in the fridge, you can always reuse it for other tarts

    ● The recipe is pretty simple. Just make sure to press down the angles to get a nice looking tart

    ● Make sure to pick the right variety of apples. Pink Lady or Granny Smith for instance, or any apple that gets soft while baking

    ● I advise you to grind hazelnuts instead of buying hazelnut flour for better flavor

    Result

    That's it!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
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