Tarte aux Pommes de l'Île d'Orléans
A double-crust apple pie spiced lightly with cinnamon and sweetened with maple sugar.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •23 cm pie dish
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 56 g
- protein
- 4 g
- calories
- 380
Instructions
- 1
Line the dish with half the pastry and chill.
- 2
Toss the apples with both sugars, flour, cinnamon and lemon juice.
- 3
Pile the filling into the shell and dot with butter.
- 4
Cover with the second sheet, seal and crimp, and cut steam vents.
- 5
Bake at 200C for 20 minutes, then 180C for 30 minutes until deeply golden and bubbling.
- 6
Cool at least 1 hour so the filling sets before slicing.
Chef's tips
Mixed apple varieties give better texture than one kind alone.
Ingredient substitutions
- maple sugar → brown sugar plus 1 tbsp maple syrup
Storage
Keeps 2 days at room temperature, 4 refrigerated.
Common mistakes to avoid
- •No vents, so the top puffs and splits
- •Cutting hot and losing the juices
Serving suggestions
Cooked Tarte aux Pommes de l'Île d'Orléans?
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