A new take on apple pie

Languedoc olive oil PDO
Subtle flavour
Apple pie revisitée
Photo credit: Céline de Cérou
Make your own twist on individual apple pies! Discover this recipe featuring a yeast-raised pastry filled with cinnamon-flavoured apples, all made with Languedoc olive oil PDO. Enjoy!
A PDO
Preparation
20 min
A PDO
Resting time
2h
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Vegetarian

Ingredients

A PDO
For 8 pièces
For the dough
  • 250 g of flour
  • 40 g sugar
  • 1 pincée of salt
  • 2 c. à café of dried baker’s yeast
  • 100 ml lukewarm milk
  • 1 egg
  • 25 g Languedoc olive oil PDO
  • 1 c. à café vanilla extract
For the filling
  • 3 apples
  • 1 c. à soupe cinnamon
  • 3 c. à soupe sugar
  • 1,5 c. à soupe Languedoc olive oil PDO
For gilding
  • 1 egg
  • 1 c. à café Languedoc olive oil PDO

Astuce

Choose PDO Languedoc olive oil (subtle flavour) for its dominant notes of almond and tomato.Also choose: PDO olive oil from Nice, PDO olive oil from Nyons and French olive oils made from the Cailletier, Grossane, Lucques, Tanche...

Instructions

Prepare the dough:
  • In a bowl, mix the yeast with 2 tablespoons of milk. Leave to rest for 15 minutes.
  • Sift the flour into a bowl.

  • Add the rest of the milk, the sugar, the salt, the egg and the vanilla extract, then knead. Gradually add the Languedoc olive oil PDO, and knead until the dough is smooth.

  • Cover and leave to rest for 1 hour to 1 hour 15 minutes.

  • Peel the apples and cut them into small pieces. Mix the cinnamon and sugar together. Mix the apples, the Languedoc olive oil PDO and the cinnamon sugar together. Set aside.

  • Divide the dough into 8 portions and shape into balls. Flatten each one, place a large spoonful of apple filling on top and wrap the filling in the dough. Leave to rest for 30 minutes.

  • Preheat the oven to 180°C. Prepare the egg wash by mixing the egg and olive oil. Draw decorative patterns on the balls, then brush them with the egg wash.

  • Bake for 20 minutes at 180°C.

  • Dust the revamped apple pies with icing sugar before serving.

Astuce

Choose PDO Languedoc olive oil (subtle flavour) for its dominant notes of almond and tomato.Also choose: PDO olive oil from Nice, PDO olive oil from Nyons and French olive oils made from the Cailletier, Grossane, Lucques, Tanche...
We recommend...

For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.

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