French Golden Cream Apple Pie Recipe
This simple but beautiful, rich, and delicious apple pie recipe is above and beyond the typical representative of its ilk. The French have an obsession with heavy cream, and in adapting this recipe from Bistro Cooking by Patricia Wells, it is easy to see the continuing influence. Instead of the normal glaze mixture that is found amidst the apples, it uses heavy cream that's mixed with sugar, vanilla, and egg yolks to produce a decadent and luscious filling. Complemented by the sweet and rich crust (which has a large amount of butter), contrasted to the tartness of the apples, enriched with the haunting flavor of cinnamon, and with little fruity pinpricks of raisins mixed in amidst it, it makes for a wonderful apple pie, one that has all of the goodness of its American equivalent but with enough flair to make it distinct and just that much better.
As a suggestion, vanilla ice cream is a superb addition, and whipped cream is very good too—provided the pie has cooled enough for it!
- 1 1/2 cup all purpose flour
- 1 stick (8 tablespoons) butter
- 1/8 teaspoon salt
- 2 tablespoons ice water
- 2 tablespoons white wine
- 1/2 cups + 2 tablespoons sugar
- 6 egg yolks
- 1 1/2 cups heavy cream
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- 1/3 cup raisins
- 6 Granny Smith apples
- 1 teaspoon vanilla extract
- The pie crust can be made a substantial period of time beforehand if desired. Combine together the flour, salt, butter, and 2 tablespoons of sugar in a food mill or blender, and combine until it forms loose crumbs. Then add in the ice water and white wine, and mix further until it is a smooth mixture but doesn't form a ball.
- Retire this from the food maker and refrigerate it for 1 hour, covered with plastic wrap. After one hour, either roll it out with a rolling pin, or place it directly into the 10 inch pie dish and mold it to fit. After it is in the pie dish, refrigerate it for 20 minutes. Pierce the crust with a fork to allow air bubbles to escape while cooking. Then place it into the oven, preheated at 375°F, for 20 minutes, with the pie dish covered with tightly applied foil, so that it does not burn. After 10 minutes, remove the tin foil, and bake for 10 minutes more at the same temperature. After it is removed from the oven allow it to cool. At this stage it will be ready for use or can be refrigerated for future utility.
- Separate the egg yolks and egg whites, and beat the egg yolks with a fork in a medium sized bowl. Then add in the heavy cream and the 1/2 cup of sugar, and then the vanilla. Mix until blended.
- Peel and core the apples (I core them in a triangular fashion), then slice them thinly. Layer them into the pie crust in circles, overlapping slightly, working towards the center. Apply around half the apples to this., then dust this with part of the cinnamon and some of the raisins. Then layer the other half of the apples over it. Apply the remainder of the cinnamon and raisins on top . Pour over the cream mixture over it. Sprinkle the brown sugar on top.
- Bake in a preheated oven at 375 degrees for 55 minutes. The cooking time is most important so that the cream and egg yolk mixture sets. Allow to cool appropriately on a rack, then serve warm.
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© 2018 Ryan Thomas