We are most probably not going to be mistaken if we say that apple pies bring back the taste of childhood: apples, almonds, raisins, vanilla and cinnamon all combine in an incredible way, in order to awake the memories of rainy days in grandma’s kitchen, where sacred culinary magic used to be performed. Just the aroma of a freshly baked apple pie, coming from the oven, could make dessert enthusiasts clap with joy. Its delicate filling and crunchy crust will pamper your palate and make your senses tingle with satisfaction!

Double-Crust Apple Pie


For the crust:
375 gr flour
1 teaspoon baking powder
180 gr granulated sugar
1 pack vanilla sugar
Pinch of salt
1 egg and 1 egg white
180 gr cold butter
Flour for rolling out the dough

For the filling:
1 ¼ kg apples
30 gr raisins
30 gr almonds
Pinch of cinnamon

For garnishing:
100 gr icing sugar
2 tablespoons lemon juice


Sieve the flour and baking powder into a deep bowl. Make a hole in the middle and pour the sugar, vanilla sugar, salt, egg and egg white. Cut the cold butter in cubes and add it to the bowl. Mix all the ingredients until forming smooth dough. Wrap it in plastic and let chill for at least an hour. Peel the apples, cut them in quarters, remove the seeds and stems, and cut to smaller pieces. Mix them with the raisins, almonds and cinnamon. Preheat oven to 2000C. Knead dough once again and roll out two thirds of it. Line a round baking dish with parchment paper and, place the rolled-out dough inside and leave about a 3-centimetre edge outside the pan. Pour the apple mixture into the crust. Roll out the rest of the dough and cover the pie with it. Seal top and bottom crust edges together, using a fork. Bake pie in preheated oven for about 40 minutes. In the meantime, mix together the lemon juice and icing sugar to a thick glaze. Sprinkle over the warm pie. Serve immediately.

Apple Galette with Blueberries


For the crust:
200 gr spelt flour
2 tablespoons cornmeal
1 lemon, zested
2 tablespoons granulated sugar
1 teaspoon dry active yeast
160 gr ricotta
1 egg
Pinch of salt

For the filling:
750 gr apples
150 gr blueberries
20 gr icing sugar for dusting


Mix the two types of flours, lemon zest, sugar and yeast. Add the ricotta, egg, salt and mix well until forming smooth dough. Cover it and let it rise at a warm place for about an hour. Preheat oven to 2000C. Line a baking dish with parchment paper and spread the rolled-out crust in it, pressing down lightly and leaving a generous edge out of the pan. Cut the apples in slices and arrange evenly over the crust, top with the blueberries and fold over the edge, hanging out of the pan. Bake the galette for about 25 minutes or until golden brown. Let cool on a metal rack and dust with icing sugar while still hot.

Text: Fashion Inside

Photos: Press

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