To caramelize the top of an apple pie, sprinkle the entire surface of the pie with the pat of butter and brown sugar. You can also sprinkle the tart with sugar at the end of cooking and put it under the grill for 2 minutes.
To make an apple pie shine, top it with jam or apricot jelly. Sugar syrup or syrup stuck to the gelatin can also make an apple pie shine.
To make pie crust, refrigerate ingredients before using. Add the water gradually to prevent the dough from hardening too quickly. Add a small amount of lemon juice to the dough to make it melt in the mouth. Avoid kneading the dough too much so that it is not too firm.
To make a pie shell with cookies, any cupcakes and butter cookies can be used. Depending on the desired texture and taste, it is possible to mix several types of cookies. The butter and crushed cookie offers vary depending on the type of cookie used. Crush them in a blender, with a rolling pin or with a pestle.
To shape a pie topping, use jam, melt and spread on the pie once it has cooled. The pie can also be topped with a translucent, slightly sticky sugar syrup.
To easily make a dough, mix all your ingredients in a bowl before adding the butter, rubbing with your hands to obtain a homogeneous dough. It is also possible to mix all the ingredients, including the melted butter, in an airtight box with a solid lid and to shake vigorously to obtain a ball of dough.
To make a gluten-free pie dough, it is advisable to assemble different gluten-free flours: buckwheat flour, lupine flour, tigernuts flour, rice flour, millet flour ...
To make a tart with frozen fruit, brush the dough with egg white. Sprinkle it with almond or hazelnut powder. Avoid adding sugar to frozen fruit. For fruit halves (apricots, peaches, etc.), place them with the cut side up.
To make an apple pie, choose varieties that hold up well in baking. The Golden du Limousin, the Pink Lady, the Reine des reinettes, the Ariane, the Elstar, the reinette des Capucins, de Lorraine or de Brive or the Braeburn are ideal.