For 8 people
For 8 people
Preheat the oven to 180°C Wound heat. Peel the apples, empty them and cut them in four.
In a large saucepan, pour the water with the sugar and the butter cut into small pieces as well as the vanilla pod grains.
Bring to a boil, then lower the heat and add the pieces of apples. Let the apples pocket for 15 minutes. Watch, when the tip of a knife easily enters an apple district, you can remove from the heat and let them cool.
In a saucepan or directly in a pan that can go in the oven, melt the 80 grams of sugar over medium heat with the 30 grams of salted butter until an amber caramel is obtained. Remove from heat, and pour directly into your mold or leave in your stove if it goes in the oven.
Place the apple quarters in your mold, tightening them well. Cut your disc of puff pastry with 22 centimeters, prick it with the fork then place it on the apples, pressing the dough on the edges of the mold. You can make a hole in the environments to help the heat to escape what will also avoid your dough to swell too much.
Bake for 30 minutes. At the exit of the oven, unmold without waiting using a pastry grid or a plate larger than your mold.
Coat your still warm pie with neutral topping then serve without waiting.
Login
