American Apple Pie with Cinnamon

Ingredients

• 120 g Unsalted butter (At room temperature, cut into large cubes)
• 80 g Powdered sugar
• 2 pinches Salt
• 1 Whole egg (At room temperature)
• 30 g Almond powder
• 200 g T55 flour
• 1 Vanilla bean (Seeds only, optional)
• 4 Golden apples (About 800 g, peeled, cored and diced)
• 30 g Unsalted butter (for the syrup)
• 8 g Cornstarch (Maïzena) (About 1 tablespoon)
• 120 ml Water
• 50 g White sugar
• 50 g Brown sugar
• 2 g Ground cinnamon (About 1 teaspoon)
• 20 g Powdered sugar (for finishing)

Instructions

1. Mix butter and powdered sugar

   In the mixer bowl, place the butter cut into large cubes and the powdered sugar. Mix on medium speed with the flat whisk until a creamy texture is achieved.

   Time: PT5M

2. Incorporate egg, salt and almond powder

   Add the whole egg, salt and almond powder. Mix on medium speed until fully incorporated.

   Time: PT3M

3. Add the flour

   Pour the T55 flour in one go and mix on low speed just enough for the dough to come together, without overworking it.

   Time: PT3M

4. Chill

   Form a ball with the dough, wrap it in plastic wrap and place it in the refrigerator for 2 hours to firm up.

   Time: PT2H

5. Roll out the dough and cut the disc

   On a lightly floured work surface, roll the dough to 2‑3 mm thickness. Cut a 20 cm diameter disc with a cookie cutter.

   Time: PT10M

6. Cool the disc

   Place the dough disc in the freezer for 5 minutes to firm up before lining the tart.

   Time: PT5M

7. Line the tart ring

   Unfold the disc onto the tart ring (20 cm x 4 cm) placed on parchment paper, center it and gently press the edges with your fingers.

   Time: PT10M

8. Trim excess and smooth edges

   Use the rolling pin to remove excess dough from the edges, then smooth the edges with your fingers or the back of a knife.

   Time: PT5M

9. Prepare the strips for the lattice

   Gather the dough scraps, roll them between two sheets of parchment to 2 mm thickness, then cut strips about 1.5 cm wide using a ruler.

   Time: PT10M

10. Cool the strips

    Place the cut strips in the freezer for 10 minutes to firm up.

    Time: PT10M

11. Assemble the lattice

    On parchment paper, arrange the strips in a staggered pattern. Using a rounded‑handle wooden spoon, lift every other strip, fold them and place side by side to form a checkerboard pattern.

    Time: PT10M

12. Cool the lattice

    Place the assembled lattice in the refrigerator for 15 minutes so it stays firm before placing it on the tart.

    Time: PT15M

13. Prepare the apples

    Peel, core and cut the Golden apples into about 2 cm dice.

    Time: PT10M

14. Make the cinnamon syrup

    In a small saucepan, melt 30 g butter over medium heat. Add the cornstarch and whisk. Incorporate the water, white sugar, brown sugar and cinnamon. Cook over low heat, stirring constantly until the mixture thickens slightly, without reaching the full cooking point of the cornstarch.

    Time: PT7M

15. Coat the apples with syrup

    Pour the hot syrup over the apple dice already placed in the cold tart shell, ensuring they are well coated.

    Time: PT5M

16. Place the lattice

    Gently lay the cooled lattice over the apples, center it, then remove excess dough with the rolling pin.

    Time: PT5M

17. Bake

    Bake the tart in a preheated oven at 180°C for 45 minutes, until the crust is golden and the syrup is bubbling.

    Time: PT45M

    Temperature: 180°C

18. Let cool slightly

    Remove the tart from the oven and let it rest at room temperature for 15 minutes before removing the ring.

    Time: PT15M

19. Finish with powdered sugar

    Dust the surface of the tart with powdered sugar using a small circular stencil.

    Time: PT5M

Nutrition Facts

Calories

340

Protein

3 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine
• Instead of Powdered sugar: Blended granulated sugar
• Instead of Whole egg: Organic chicken egg
• Instead of Almond powder: Ground almonds
• Instead of T55 flour: All-purpose flour
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Golden apples: Granny Smith apple, Pears
• Instead of Unsalted butter (for the syrup): Margarine
• Instead of Cornstarch (Maïzena): Potato starch
• Instead of Brown sugar: Cane sugar
• Instead of Ground cinnamon: Pastry spice blend

Equipment Needed

• Mixing bowl
• Electric mixer with flat whisk
• Rolling pin
• 20 cm x 4 cm tart ring
• Parchment paper
• Chef's knife
• Ruler
• Wooden spoon (rounded handle)
• Saucepan
• Whisk
• Silicone spatula (optional)
• Oven

Critical Steps — Do Not Skip

• Chill the dough for 2 hours
• Line the tart ring with very cold dough
• Assemble the lattice without breaking the strips
• Cook the cinnamon syrup without overcooking
• Bake until perfect golden color

Chef Tips from the Video

• Add the seeds of a vanilla bean to the sweet dough for a subtle aroma.
• Use slightly tart apples (e.g., Granny Smith) to balance the syrup's sweetness.
• Serve the tart warm with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2 to 3 days.

Freezer: Wrap the tart in plastic film then aluminum foil, freeze for up to 1 month.

Room temperature: Consume the same day, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sweet dough the day before and keep it refrigerated.
• The lattice can be assembled ahead of time and kept in the freezer for up to 24 hours.
• The cinnamon syrup keeps for 2 days in the refrigerator; gently reheat before use.