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Normandy Apple Pie

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Juicy traditional French apple tart from Normandy.

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Here is one of the four official versions of the Tarte Normande, a legendary apple pie from Normandy in France. Every Normand family has its own recipe, but this one comes from a serious French professional pastry cookbook and is just delicious. Reader working in small kitchens or with little time will enjoy the fact that there is only one mix-it-all dough and a small, easy-to-make frosting.

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Normand Apple Pie, known as a Normande Tart in French
4 baking apples such as Boskoop, about 700gr / 1.5lbs
200ml / 0.8cup milk
65gr/ 2 oz sugar
Vanilla bean scraped with the sugar or pure vanillin crystals
100gr / 3oz flour
Baking powder
2 eggs
30ml / 1 oz oil (either grapeseed or sunflower oil for minimum impact on taste, or go the whole way with walnut oil that will flavor the whole pie)
Topping:
50gr / 1.5oz butter
50gr / 1.5oz sugar
1 egg

Weight and measure all ingredients and preheat the oven to medium-high - that's half the job done.

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Prepare a bowl and mix flour, baking powder, vanilla and sugar with the liquids - 2 eggs and the oil.

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Mix with a paddle ...

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... until you get a smooth, yellowish liquid.

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Add the milk in one dramatic gesture.

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Now that we have our dough ready to protect the apples slices from decay and oxydation, we can start peeling the apples.

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Work apple by apple. Stem, core and slice the apples in thin slices, about 12 slices per apple.

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As soon as the first apple is sliced, drown the newborn slices into the dough so that they don't brown.

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Proceed with the remaining apples.

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Sic transit gloria mali.

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Grease a pie pan with a stick of butter...

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... then sprinkle a little flour ...

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... 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.

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