Apple Pie

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

1 point puff pastry, (Tk)
750 g apples (Boskoop, Elstar, Cox Orane)
1 large egg (s)
100 g powdered suar
1 vanilla pod (s), which the pulp (alternatively packet bourbon vanilla sugar)
some cinnamon, (optional)
125 g whipped cream
50 g flour

Instructions

Thaw the puff pastry. Rinse a 26 cm diameter pie with cold water. Roll out the puff pastry to the size of a mold, place in the mold and prick with a fork.
Quarter and core the peeled apples, cut into thick slices and spread on the dough. Pre-bake the cake at 180 ° C for 10 minutes.
In the meantime, whip up the other ingredients into a thick cream and pour over the pre-baked cake. Bake for another 20 to 25 minutes, until the surface is a nice light brown color.
It is best to enjoy lukewarm with cream or vanilla ice cream.
Tip:
If you want a finer puff pastry base, you should roll out the puff pastry into several very thin bases. Lay the bases on top of each other in the pie pan, brushing each base (except the top one) with melted butter.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.