Normandy Apple Pie

fx

Mon, 11 Apr 2016 19:22:57 GMT

Muchas gracias, muy feliz que fue un exito!

ozu que vichyssoise

Fri, 8 Apr 2016 17:52:43 GMT

Hola, quiero escribir para hacer justicia, he hecho esta receta y est� buenisima y creo que esto se debe saber.
Saludos, y muchas gracias.

fx

Mon, 4 Apr 2016 06:48:50 GMT

Max this was from "Les meilleures tartes de France : tome 2" by Daniel Chaboissier

fx

Wed, 16 Mar 2016 11:12:14 GMT

Glad you tried it Chris!

Max

Thu, 2 Apr 2015 19:43:26 GMT

Hello there, FX. I am curious - you mention this recipe came from a cookbook. Which book is it?

Katie

Mon, 15 Apr 2013 18:30:26 GMT

how long do you bake it for?

Chris

Mon, 17 Dec 2012 22:25:38 GMT

Thank you so much for this recipe. Even if i am not a fan of apple pies, i tried this due to my sweet memories from Normandy. It is tasty and "light", also full of flavor.
Thanks again and keep it up.

Dan & Robin(12yrs)

Sat, 8 Oct 2011 18:48:51 GMT

Having just returned from Mont St Michel and trasted this amazing Normandie Apple tart I was amazed to find your recipe.
Even though I"m English I live in Bassano del Grappa in N Italy.Couldn"t find any Boskoop so my daughter and I decided to use an apple thats sometimes used for cooking.Followed your recipe to the Tee and even though it came out of the oven looking identical to yours we both found the taste to be disappointing...could this be down to the type of apple(maybe we need a more tart apple) and
the size of the pie dish(26cm)that would make the difference...my daughter said she could taste more egg than apple and we certainly put enough apples in the dish.
Any advise you could give would be great,we will persevere but any help would be appreciated
thanx
Dan & Robin

Kevin

Fri, 18 Feb 2011 20:32:20 GMT

I"m keen to try to make this is cast iron skillet. Do you think it would work?

anaD

Fri, 18 Feb 2011 10:56:19 GMT

Hi FX,

The pie looks amazing and I can bet it tastes the same! How much backing powder to put...I would like to try it and I am far from being a master in sweets so I need precise instructions :))

Jen

Wed, 10 Feb 2010 21:09:04 GMT

This tasted even better the next day - a slice slightly warmed up in the microwave oven. Maybe because I had added a bit of cinnamon and nutmeg in the topping. The day before, I thought the flavour was a bit too eggy (3 eggs in the whole pie sounded like too much!). The next time I make this, I"ll reduce the flour in the lower layer by 10g and see how it turns out.

don siranni

Fri, 29 May 2009 03:15:00 GMT

Francois,How did you infuse the vanilla flavor to the sugar?Maybe just drop a piece into the sugar bowl? Or just quickly roll/rub in the sugar?

fx

Sun, 28 Sep 2008 12:49:04 GMT

Melissa, I wish you success in your first Normandy Apple Pie and thank you for choosing my recipe for your freshly-picked apples!

Melissa

Sat, 27 Sep 2008 02:32:32 GMT

I"ve been searching for a good recipe that involves apples since we just picked the apples from the tree in our backyard.
This one looks perfect; I"m going to try the recipe right now and see if my picky mother likes it. :D

fx

Tue, 2 Sep 2008 14:48:47 GMT

Catherine, at last a reader who knows her Latin! Thanks for the correction. You just can"t look up made-up latin sayings I guess.

fx

Tue, 2 Sep 2008 14:45:59 GMT

Krish, I think cinammon is a great addition to this recipe. Glad you liked it!

Krish

Sat, 30 Aug 2008 00:09:11 GMT

Just to add to my previous comments, I now have started to add 1/2 tsp of ground cinnamon. I have not yet looked back since then.

Catherine

Fri, 29 Aug 2008 15:09:38 GMT

FX, not to nitpick, but it"s "gloria," not "gloriae." "Gloriae" would either be the genitive, dative, or nominative plural, none of which work here.

The pie looks delicious though!

fx

Mon, 25 Aug 2008 08:21:16 GMT

Krish, I hope this pie will become one of your classics!

Krish

Fri, 22 Aug 2008 03:23:44 GMT

Have made it twice now. Perfect. Just one word of advice for others. Please use a big tray so that the layer thickness is 1/2 inch. That way it bakes nicely throughout. I baked at 160 centigrade.

fx

Tue, 12 Aug 2008 05:46:58 GMT

Michel, thanks for trying this apple pie and I"m glad it worked for you!

Michel Dracoulakis

Mon, 4 Aug 2008 18:38:23 GMT

It been a month or so that I found your blog. I should say I was amazed (I am still) with the pictures, but mostly with the recipes.
I am just finishing this pie and a most wonderful smell has taken my house.
From Brazil, thank you FX.

fx

Tue, 29 Jul 2008 12:41:58 GMT

Barbara, just a small teaspoon baking powder should work fine.

Barbara

Sun, 27 Jul 2008 06:34:06 GMT

This looks fabulous..would you please tell me how much "baking powder" I"m to use?
Thanks kindly...

Gourmet

Thu, 24 Jul 2008 01:17:49 GMT

Nice recipe. My husband loves Apple pie made by me :). This one sounds yummy too. Will definitely try it this weekend.

fx

Sun, 6 Jul 2008 14:42:18 GMT

CKfusionist, I just corrected the article, thanks for your attention and I"m glad it worked for you!

fx

Sun, 6 Jul 2008 14:06:48 GMT

Dave I sure like campfire cooking US style but am more familiar with the Southwest recipes. Have you looked into my Peasoup and Uzbek Plov articles? I"d feel more confident wiht those on a campfire, the Normand Apple Pie is quite a bit of work!

CKfusionist

Sat, 5 Jul 2008 07:13:47 GMT

Tried it out , super good . I would never imagine any apple pie coming close to this in terms of flavor and the aroma. Oh by the way , you missed out on putting in the vanilla in the recipe and the baking powder in the ingredient section but great recipe otherwise , Thumbs UP !!!

Dave Marks

Tue, 1 Jul 2008 11:48:43 GMT

I am writing from the wilds of Montana, USA. I don"t know if you are familiar with the Dutch-oven cooking that we do in the West, but this looks like an ideal recipe to adapt to camp cookery.

Thanks for all your ideas.

Dave

fx

Sun, 29 Jun 2008 13:35:33 GMT

Paulina, thanks for trying this so fast, I hope it tasted as good as it looked!

fx

Sun, 29 Jun 2008 13:35:05 GMT

Dana, thanks for visiting, you can definitely bring a little piece of Normandy into your kitchen with one of them fine US apples, it will taste just the same (I hope you can get good butter too!).

fx

Sun, 29 Jun 2008 13:33:40 GMT

Hello Branka, thanks for visiting! I use a PK flour mill from Austria, a good model all in wood with a coarseness setting. Don"t buy a cheap one with not setting, that"s no good and you"ll need to buy another one soon after that. I checked your daughter"s website, very interesting, I am glad she chose a career she loved rather than endless bore in an office!

Paulina C. L. Tognato

Sat, 28 Jun 2008 13:30:50 GMT

Fran�ois, I finish my Normandy apple pie exactly now. It"s Marvellous! It"s shinning for the topping and I"ll eat with fromage blanc and tea. I used 1 teaspoonfull of baking power, because isn"t specify in your recipe and green apples, cause I like your citric taste.
Thanks and congratullations!!!!

Dana McCauley

Sat, 28 Jun 2008 12:45:36 GMT

Yummm! That pie looks fantastic. My trip to Normandy was years ago but the fresh pressed cider and apple desserts are still vivid memories.

Branka Klinec

Sat, 28 Jun 2008 12:45:24 GMT

Hello!

I"m writing from Canada and l must say your website rules!! Amazing recipes and techniques. Have a question on the flour mill you use. When l linked to the site the Wolfgang Tribest came up. Checked it out but does not seem to have any variable grinding setting such as coarse to fine. Which one do you have and how do you like it?

My daughter got me hooked on your cooking website. She was working in investment banking for about 8 years, and l finally talked her into teaching cooking classes. She"s been doing it for almost 2 years in London England and loves it. Her website is www.eatdrinktalk.co.uk/.

fx

Sat, 28 Jun 2008 09:53:39 GMT

Valmi, I could not resist, another reader told me she shared my love of pictures of scrapings and peels, and that"s what came to my mind. For the less classically inclined, here is the key: "Sic transit gloriae mali." = "So passes the glory of apples", a play on the motto "Sic transit gloriae mundi" or "So finishes the glory of this world" seen on paintings depicting wilted symbols of power, science, arts and glory. The idea is that the glorious fruit is now nothing but tarnished peels, but its spirit lives on in the pie.

fx

Sat, 28 Jun 2008 09:49:50 GMT

LC thanks for visiting, I"m glad you like the photos! These were a bit demanding since the lens was manual focus and I have only two hands right now. Composition is a bit dynamic, I wish I could manage to do more carefully composed pictures. On your website I see that you are also of the tenebrist persuasion, loved your Queen Anne"s Lace!

fx

Sat, 28 Jun 2008 09:47:35 GMT

Luci, ah but this was only part of the week and there was another recipe that will soon be published, and I"m making another one tonight!

aptronym

Sat, 28 Jun 2008 09:11:54 GMT

Perfect comfort food :)

I have just sent the URL for this page to a friend of mine for whom I bought a tarte tatin pan from Dehillerin as birthday present last year. He may wish to try this as well, and I will offer to be his guinea pig again....

Valmi

Fri, 27 Jun 2008 21:04:29 GMT

I hesitated reaching for the Latin dictionary for what seemed like but a mistake. Mea maxima culpa. FXcuisine never disappoints its readers, even when it"s being silly.

evans

Fri, 27 Jun 2008 09:36:53 GMT

looks fantastic! :)

LC Neill

Fri, 27 Jun 2008 09:36:52 GMT

This looks incredible! I found your website just last night and bookmarked it so I could come back today and look at the marvelous recipes you have out here. I"m sure the butter makes it taste rich and delicious! ps I"m an artist who happens to love food too. I really appreciate your wonderful compositions and camera work.

Luci

Fri, 27 Jun 2008 09:08:28 GMT

Wow, Francois, you"ve had a busy week! What an easy and beautiful recipe - hope you"ll be able to take a little time off now :)