French thin apple pie with Anne-Sophie Vidal

A cooked apple pie on a kitchen surface next to a whole red apple and a pair of scissors.

Filmed from Paris, Anne-Sophie Vidal teaches how to make a classic French thin apple pie


2 or 3 apples (depending on their size and the dough) 
1 roll puff pastry (preferably organic and all-butter) 
2 tbsp apple compote (home made or store bought) 
30g butter, melted
2 tbsp caster sugar
2 tbsp icing sugar
2 tbsp neutral glaze or apricot jelly


1. Preheat the oven to 180°C/ 375°F. Peel the apples, then cut in half and hollow them out using an apple corer. Cut each half into thin strips (2mm thick), starting from the top of the apple down. 
2. Unroll the puff pastry and place it on the side. Brush a baking sheet with melted butter and sprinkle with sugar. Put the puff pastry on top, then place on a baking tray. 
3. Quickly roll the edges of the puff pastry 1cm inward to form a border and prick the base using a fork. Finely spread the apple compote on the bottom of the pie. 
4. Distribute the apple strips evenly over the entire surface of the pastry, so they overlap slightly. Brush the apple strips and the edges of the pie with melted butter. Sprinkle with a little sugar. 
5. Bake for 30 minutes, then take the pie out of the oven and switch it to grill mode. Sprinkle your apple pie with icing sugar and place under the grill for five minutes to slightly caramelize the apples. Monitor constantly to prevent the pie from burning. 
6. Using a pastry brush, spread a little neutral glaze or apricot jelly on top of the pie when it comes out of the oven to get that glossy, pastry-chef finish.

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