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Recipe · Auvergne
Pompe aux pommes auvergnate
Auvergne apple pie in puff pastry
⏱ 90 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)puff pastry
6Reinette apples
80 g (3 oz)sugar
30 g (1 oz)butter
1 tspcinnamon
1 tbspplum brandyoptional
1egg yolk
- 500 g (18 oz) puff pastry
- 6 Reinette apples
- 80 g (3 oz) sugar
- 30 g (1 oz) butter
- 1 tsp cinnamon
- 1 tbsp plum brandy optional
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the apples and cut them into small dice.
- Cook them gently with the butter, sugar and cinnamon for 15 minutes until soft.
- Add the brandy off the heat and let cool.
- Roll out the puff pastry and cut out 2 rounds, 26 cm (10 in) across.
- Spread the apples over the first round, leaving a 2 cm (¾ in) border.
- Cover with the second round and seal the edges with a fork.
- Brush with egg yolk.
- Score a rosette pattern with the tip of a knife.
- Bake for 35 minutes at 200 °C (400 °F) until deep golden.
- Serve warm or cold.
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