Apple shortcrust pie

We have pastry class on Mondays, and Maison Emil is so happy, because Maison Emil loves baking, maybe even more than cooking :)

Chef's presentation of how a "simple" pie can both taste and look nice :)

Pate brisee or shortcrust pie is kind of "clean eating' as there is no chemical stuff (like yeast or baking power) added in the dough. Flour, butter, salt, sugar (if sweet), water and egg are all the ingredients that you need. If you have a food blender, it goes really quickly. By hand it's fast too, but you need to work fast and let he dough chill in the fridge and let the flour sit a bit before you use it.

I am learning new stuff today, such as pinching to make the pie crust look pretty.

 My first pie didn't look very pretty, with uneven edge and pattern

My second pie looked a bit better, but need to practice pinching some more :)










For classical French apple pie, we make apple compote of the part that less pretty (apple and sugar cooked with a bit of water) and keep the nice part of the apples to cover the pie.

More apple pies will be baked and consumed at Maison Emil for sure :)

Happy baking,
Maison Emil Paris - MEP