This winter in Paris, my husband went out every morning, walked to Circus bakery and returned home with an apple pie, a really good one. The rustic pie — a cross between an American open-face pie and a French galette — is made with a sturdy, rather wet dough. Chill the dough overnight and it will be a dream to work with. The filling is a generous mound of unpeeled, thinly sliced, lightly sweetened apples, flavored with an abundance of lemon juice and zest and, so surprisingly, not a speck of spice. At Circus, the palm-size pies are pentagonal. The dough is lifted up around the apples, pinched and pressed into shape. To learn to make the pastry at home, I watched Circus’s bakers at work. I loved how each had a particular way of forming the pies. But, most of all, I loved that no matter how they shaped them, in the end, they all looked beautiful. My pie looks beautiful and yours will, too. Featured in: French As Apple Pie.
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Serving Size: 1 recipe (120g) | ||
Recipe Makes: 1 | ||
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Calories: 379 | ||
Calories from Fat: 297 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 86.3mg | 27 % | |
Sodium 2368.6mg | 82 % | |
Potassium 108.5mg | 3 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 16.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
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