Apple pie is the American version of our apple pie, a dessert particularly popular on the occasion of Thanksgiving. Across the Atlantic, it is readily enjoyed with cream or vanilla ice cream. A very American pastry, therefore, with its raisins and its cinnamon scent, but which would have been born in England. At the time, according to some historians, the two layers of dough (below and above the apples) were not eaten, they were used for conservation. Here is our recipe for making it at home. Treat yourself, without hesitating to eat the dough!

Difficulty: easy

Time: 2 hours

Cost / pers. : 0.50 euro

The ingredients for 8 apple pies

For the dough:

• 280 g of flour

• 1 C. to s. cinnamon

• 140 g of margarine

• 45 g of soft salted butter + a few hazelnuts for the mussels

• 80 to 100 g of brown sugar for the finish

For garnish :

• 3 red apples (about 400 g)

• 100 g of raisins

• 2 tbsp. to s. rum

• 1/2 lemon

• 50 g of brown sugar

• 3 tbsp. to s. hazelnuts

• 1 C. to c. cinnamon

The steps of the recipe

1.The dough

Assemble the flour, cinnamon, margarine and butter. Form a homogeneous ball of dough, wrap it and set aside in the fridge for 30 minutes.

2.The garnish

Cut the apples in 4, remove the core then chop the flesh with the skin. Take the zest and juice of half a lemon, pour over the apples then add the cinnamon, rum, raisins and sugar. Leave to macerate for 10 minutes or more. Crush the hazelnuts.

3.The patrol workshop

Sprinkle the work surface with brown sugar (the one you did not use in the dough!) Then roll out the dough fairly thinly.

Butter the small pie molds (with slightly high edges) then darken them with discs of dough. Gather the remaining dough, reform a ball then roll it out again. Add a little sugar if necessary so that the dough does not stick to the work surface. Cut discs to form lids.

Drain the apples, fill the mold cavities, add the crushed hazelnuts then cover them with the pastry lids. Solder the edges by pinching the bottom and top pasta together.

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Preheat the oven to 180 ° C.

Bake for 40 minutes.


Unmould the pies on a rack, let them cool a bit before serving with heavy cream if you wish!