Normandy Apple PieHome >> Recipes
Normand Apple Pie, known as a Normande Tart in French
Weight and measure all ingredients and preheat the oven to medium-high - that's half the job done.
Prepare a bowl and mix flour, baking powder, vanilla and sugar with the liquids - 2 eggs and the oil.
Mix with a paddle ...
... until you get a smooth, yellowish liquid.
Add the milk in one dramatic gesture.
Now that we have our dough ready to protect the apples slices from decay and oxydation, we can start peeling the apples.
Work apple by apple. Stem, core and slice the apples in thin slices, about 12 slices per apple.
As soon as the first apple is sliced, drown the newborn slices into the dough so that they don't brown.
Proceed with the remaining apples.
Sic transit gloria mali.
Grease a pie pan with a stick of butter...
... then sprinkle a little flour ...
... and toss until the whole pan is covered. Good job, FX! If you think I'm good with the stick, you should see me with the carrot.