Apple pie after Cédric Grolet

Apple pie after Cédric Grolet

The apple pie recipe that I propose to you today is inspired by that of Cédric Grolet. I really fell in love with this pie. Already, the crush was visual. I found this pie so sublime. Certainly even too beautiful, because I dared not redo it. I was afraid that it would take an incredibly long time to do, and I was afraid that the result would not be up to par.

Finally, studying the recipe closely, I realized that it was much more affordable than it looked. And yes, I even found that it was rather simple and quick to make.
The crush was also taste. I loved this pie! Everything comes together wonderfully and it’s perfectly balanced. This granny Smith apple compote is a marvel. Only it is powerful in flavors. But, with the pastry and the sweet almond cream and with the apples on top, it’s just a treat.
Besides, I intend to reuse this compote for other recipes.
Above all, don’t imagine that you will spend hours laying the apple slices on top. In the end, it doesn’t take any longer than for a classic apple pie.
To make this pie, I was largely inspired by the recipe given by the chef. But, I brought my many adaptations, in particular on the level of certain quantities. If you’re looking for the exact recipe, this isn’t it.
I think this pie is a perfect holiday dessert. Believe me, after a rich meal you will thank me, as this pie is so pleasant to taste. It is incredibly fresh and light.
Personally, it’s quite the dessert that I would appreciate, because it changes logs and mousses.

Apple pie:

Granny Smith compote:

250g Granny Smith apples
30g lemon juice
1/2 organic lemon zest
Cut the peeled apples into small cubes. I used my alligator.
Put them in a mixing bowl with the lemon juice and the finely grated zest.
Cover and place in a pan of hot water to cook in a bain-marie.
Cook for about 20 minutes over medium heat. Stir occasionally.
Stop cooking when the apples are translucent. They should stay in pieces.
Let cool and refrigerate. I had prepared it the day before.

Shortbread:


185g flour
25g ground almonds
50g icing sugar
1 pinch of salt
1 pinch of baking powder
110g butter
1 egg

Mix the flour, ground almonds, sugar, salt, baking powder and soft butter into pieces.
Add the egg and mix until you have a homogeneous paste, without insisting. The dough can be made in a food processor.

Lightly flour the work surface and roll out the dough.
Fill an 18 cm circle.

Refrigerate for at least 1 hour. I made it the night before and left it in the fridge overnight.



Preheat the oven to 160°C.

Cover the dough with a baking sheet and seeds all the way to the top and bake the dough for about 25 minutes.
Apple pie after Cédric Grolet

Almond cream:

50g soft butter
50g sugar
50 g ground almonds
50g egg (1)
1 tsp amber rum
Whisk butter and sugar.
Add the ground almonds, then the beaten egg.
Add the rum. To mix together.
Take the dough out of the oven and remove the paper and the seeds.
Raise the oven temperature to 180°C.
Spread the cream on the base of the tart.
Cook for about 10 minutes.
Leave to cool, then cover with granny compote, forming a dome.
Apple pie after Cédric GroletApple pie after Cédric Grolet

Apple slices:

150g water
75g sugar
1 lemon juice
3 royal gala apples
25g melted butter
Prepare a lemon syrup to soak the apples and prevent them from oxidizing.
Heat the water and the sugar.
Add lemon juice and let cool.
Preheat the oven to 170°C.
Cut the apples into the thinnest slices possible. I didn’t take the thinnest cut as my apples tended to break.
Dip them in the syrup as you go, then put them on a clean tea towel to drain them well.
Arrange them in a rosette on the compote.
Do this until the top.
Brush apples with melted butter.
Bake for approximately 6 minutes.
Leave to cool before enjoying.
You will notice that the pie cuts very well, and the compote holds together perfectly.
Apple pie after Cédric Grolet

To finish: in cooking and baking, it is essential to have a minimum of equipment. The 18cm circle is needed for this pie.

It is very good for 6 people.

Among my must-haves is my old alligator that cuts perfect little cubes in no time. Okay, here, with a little patience, you can also do it with a knife.

There’s also my Microplane grater, which is perfect for grating zest. I’ve been using it all the time, for everything, for years.
The mandolin is also essential for cutting the apple slices as thinly as possible. My new mandolin is also from Microplane. She is perfect ! I love it, like all the products of this brand.
Starting tomorrow, I will propose a contest on my Instagram account to try to win the mandolin and the zester. Do not hesitate to come and participate.
(Products offered)

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