A simple, delicious, thin French apple pie recipe! I use fig jam to replace sugar and also because the pie doesn’t become too dry while cooking. As I love almond and pistachio, I couldn’t resist to add them to the recipe!
Thin French apple pie with fig jam, almond and pistachio
- 180 g flour you can try different types
- 50 g almond powder
- 85 g butter softened (if you didn't take it out of the fridge, you can still put in a few minutes on top on your heating system or a few seconds in the microwave)
- 1/2 tsp salt
- 5 to 6 cl tepid water
- 5 medium size apples choose a variety suitable for cooking
- 1 handful slivered almonds
- 1 handful unsalted peeled pistachios
- 125 g fig jam
- 2 tbsp cane sugar
- Start by preparing the shortcrust pastry. Mix the flour, almond powder and salt in a bowl.
- Dice the softened butter. Then add the butter to the mixture and mix and knead with your fingertips for a few minutes to obtain a crumble-like texture.
- Add the water little by little (adjust the amount according to the texture of the dough) so that the pieces of dough can be tied together to form a smooth, non-sticky ball.
- Leave to rest for 15 minutes.
- Wash and thinly slice the apples. Crush the pistachios in a mortar so as to obtain a coarse powder.
- Spread the dough thinly (2 mm) on a floured surface or on baking paper to prevent it from sticking to the worktop.
- Put the dough in a tart tin (covered with baking paper) and cut out the excess of dough if necessary.
- Brush the dough with a thin layer of fig jam, trying to spread it evenly.
- Arrange the apple slices tightly. You can create nice patterns.
- Sprinkle with cane sugar, flaked almonds and pistachio powder.
- Cook in the oven for about 30 minutes at 180°C. Watch the baking after 25 minutes to check that the dough is not overcooked, and depending on your oven, bake for up to 35 minutes in total or more if necessary.
- Let it cool before serving.For the greediest, serve with a scoop of ice cream or whipped cream 🙂