This is my go to apple pie. It’s delicious and beautiful and a real crowd pleaser.

Recipe adapted from Le Cordon Bleu

For the sweet short pastry crust

200 gr all-purpose flour

100 gr butter

A pinch of salt

20 gr granulated sugar

1 tablespoon of water

1 egg

1 teaspoon of vanilla extract

Apple filling

4 apples

50 gr of butter

50 gr of sugar

1 vanilla pod

1 tablespoon of ground cinnamon

2 tablespoons of calvados

For the top of the pie

4 apples

A few cubes of butter

A small amount of light brown sugar


Butter the sides of a 20-22 cm ring and set on a baking sheet. If you don’t have a ring just use a pie mold with relatively short height. Preheat oven to 175 degrees Celsius.

In a food processor combine the flour, sugar salt and butter and pulse until the dough becomes a pea like texture. Add the egg, vanilla and water and pulse just until combined. Do not over mix the dough.

Let dough relax in the fridge for half an hour while you make the filling.

Peel the apples and cut them into small squares. In a large skillet heat the butter and sugar together until they are melted. Add the apples and mix until the apples are coated with the butter and sugar mixture. Add the cinnamon and pods from 1 vanilla bean. Mix well and keep cooking until all the juices from the apples are evaporated but the apples still keep their shape. Remove from the heat and add the calvados. Set aside to cool. You can move the mixture to the fridge to facilitate the cooling process.

Take the dough out of the fridge and roll it to a circle slightly bigger than your ring or mold. Transfer the dough carefully to the ring (which you have buttered the sides of) and press down the edges so that the dough is in a 90 degree angle to the baking sheet. Remove the extra dough from the edges. I pinched the sides of the dough so I have a small decoration.


Set the dough aside at room temperature while you prepare the top part of the pie.

Peel the 4 apples carefully so that you do not damage their shape. Remove the core of the apples and cut each apple in half. Each half should be sliced very thinly.

Comprise the pie: add the cooked apples to the rolled out dough. Top with overlapping circles of apple slices. The apple slices should cover all the surface of the pie. Add a few small cubes of butter and light brown sugar on top of the pie. Bake for 35-40 minutes.