Breton Apple Pie

Name: Breton Apple Pie
Yield: Makes one 10-inch (25-cm) pie, about 12 servings
Cuisine: France
Ingredients: 8 ounces (2 sticks/225 grams) unsalted butter, softened; 1 cup sugar; 3 tablespoons unsalted butter; 4 large egg yolks; 1 teaspoon vanilla extract; 2½ pounds (1⅛ kg) Golden Delicious apples, peeled, halved, cored, and each half cut into 6 wedges; 2¾ cups all-purpose flour (spoon flour into a dry-measure cup and level off); One 10-inch (25-cm) wide and 2-inch (5-cm) deep round layer pan, buttered and the bottom lined with a disk of parchment or buttered wax paper; Egg wash: 1 large egg well beaten with a pinch of salt; ½ cup sugar; 1 tablespoon lemon juice; ½ teaspoon ground cinnamon

Preparation info

Makes one 10 inch 25 cm ) pie, about
12
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

A gâteau Breton is a wonderful French cake, very much like a dense pound cake, and a specialty of Brittany. This nontraditional version adds a cooked apple filling between the two layers of dough. The crust is easy to prepare—you just press it into the pan. For the top crust you’ll need a couple of cake cardboards or tart pan bottoms the same diameter as the pan. My dear friend Stephanie Weaver gave me this recipe close to 30 years ago and I have made it countless times, al