Apple Pie*

2 Nov

The other day I made pie (pate feulletee) from the scratch and baked Chausonnes aux pommes (apple pie)!

In Japan we usually make pie during cool autumn to winter season, or in an air-conditioned room; otherwise the butter will melt and you cannot make pie. Just like tarte, pie is also a sensitive and much more difficult pastry to make.

There is another easier and faster way to make pie which is called Feuilletage rapide. Since this method cuts out part of the complicated process, you won’t feel the layers of pie as much as the other one (pate feulletee), but it still tastes good!

I filled them up with baked apples.

Nothing tastes better than the just baked pies!!!


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