Laurence’s apple pie

Ingredients for 6:

– 7 to 8 Elstar from Les Calades

– 1 Puff pastry

– 20gr Organic butter

– 3 Tablespoons of caster sugar

– 2 tablespoons of flour

-Cooking time: 30 min

-Preparation time: 30 min

– Preheat the oven at 190° (Th7)

– Butter generously the bottom and the sides of the baking tray then sprinkle the sugar.

– Spread the puff pastry and jab it with a fork in order to stop the pastry rising during the cooking time.

– Scatter flour on the pastry to absorb the juice excess during the cooking time.

– Peel the Elstar from Les Calades, remove the cores and then cut them in thin slices.

– Arrange the slices on the pastry, overlapping them.

– Heat the butter to melt it and slather the apples with it.

– Sprinkle some extra sugar at the top of your pie before putting it in the oven.

– Keep an eye on the pie in order to get a gold colour on top of the pie.

-Let it cool down before savouring it!

Laurence sometimes puts apricot jam on the pastry below the apples, to maximise the Calades Elstar apples taste.

And to enjoy this even more, try a drink of the bivarietal apple juice from Les Calades.