Homemade apple pie: pastry, compote and easy tips

100% homemade apple pie: pastry, compote and chef's secrets

Nothing smells better than an apple pie fresh from the oven. The golden crust, the melting compote, the caramelized apples… Here, we'll guide you step by step to make the perfect homemade apple pie, with tips, variations, and all the secrets to transform even a rainy Sunday into an unforgettable, delicious moment.

Why make it 100% homemade?

Making the pastry yourself, cooking your own compote, arranging the apples in a rosette pattern—it takes a little time, yes. But the result? A tart with flavor and texture that impresses everyone. Plus, you control the sugar and the quality of the ingredients. It's pure pleasure and a truly homemade experience that your readers or customers will love.

Essential utensils

• Mandoline for even and thin slices.
• Rolling pin to spread the dough evenly.
• Pie tin , preferably with a removable bottom.
• Silicone spatula for handling compote and dough without any hassle.
• Salad bowl and kitchen scales for greater precision.
• Parchment paper , food brush , paring knife .

Ingredients for an 8-slice pie

100% homemade shortcrust pastry

• 250g of T55 flour
• 125g of very cold butter
• 80g of icing sugar
• 1 pinch of salt
• 1 egg yolk
• 2 tablespoons of cold water

Homemade compote

• 700g of peeled and cubed apples
• 50–80 g of brown sugar (adjust according to the taste of the apples)
• 1 tablespoon of lemon juice
• 1/2 tsp cinnamon (optional)
• 30g of butter (optional)

For the pie and the finishing touch

• 3–4 large apples for decoration (Pink Lady, Gala, Golden)
• 1 beaten egg for glazing or plant-based milk
• 1 tbsp of warmed apricot jam for the glaze (optional)

Preparing the shortcrust pastry

1. Mix flour, icing sugar and salt in a bowl.
2. Add the cold, diced butter and rub it in with your fingertips or a food processor until it resembles coarse breadcrumbs. Leave some visible pieces for a crispy texture.
3. Add the egg yolk and cold water, form a ball without kneading too much.
4. Film and refrigerate for 30 minutes (or longer for better stability).
5. Roll out the dough to 3–4 mm thick and line your tart tin. Prick the base with a fork.

Preparing homemade compote

1. Peel the apples and cut them into even pieces (mandoline or knife).
2. In a saucepan, mix apples, sugar, lemon juice, cinnamon and vanilla.
3. Cook over medium heat for 15–20 minutes, covered to tenderize, uncovered towards the end to thicken.
4. Roughly crush for a rustic texture or blend for a few seconds for a smooth effect. Add the butter at the end of cooking for extra creaminess.
5. Allow to cool completely before filling the pastry.

Assembling and baking the pie

1. Preheat the oven to 180°C (fan oven).
2. Pour the compote onto the pre-cooked base (or raw if using thin shortcrust pastry).
3. Slice the remaining apples very thinly with a mandoline and arrange them in a rosette pattern on the compote.
4. Brush with egg or plant-based milk. Optionally sprinkle with sugar or cinnamon.
5. Bake for 35–40 minutes, until the pastry is golden brown and the apples are lightly caramelized.
6. Optional: brush with apricot jam for shine after baking.

Chef's tips and secrets for a perfect pie

• Iced butter = crispier pastry.
• Compote left the day before = concentrated flavors.
• Sprinkle a little almond powder on the bottom = anti-soaking.
• Thin and even slices = uniform caramelization.
• Resting the dough for 30 minutes in the fridge = less shrinkage.
• Adding a touch of lemon juice to the apples preserves the color.
• For a gourmet effect, add some slivered almonds or crushed hazelnuts before baking.
• Spicy variation: ginger, cardamom or nutmeg in the compote.
• For a professional look: arrange the slats in a spiral from the center outwards.

Advanced tips and chef's secrets to go further

• Pre-baking the pastry: to prevent it from becoming soggy from the compote, blind bake it for 10 minutes with baking weights or dried beans.
• Quick compote: if you're in a hurry, add a spoonful of water and cover the pan to cook faster, then uncover at the end to reduce the liquid.
• To thicken the compote: use a little almond flour, cornflour or sifted flour to obtain a perfect texture.
• Ultra-crispy pastry: add a teaspoon of icing sugar to the flour or a little melted butter to the edges before baking.
• Perfect shine: after cooking, brush the apples with heated apricot jam or neutral jelly.
• Caramelizing the sugar: lightly sprinkle the apples with brown sugar before cooking for a light caramelized crispness.
• Apple variety: mix several varieties for a sweet/tart balance. Example: 2 Golden Delicious + 2 Reinette apples + 1 Pink Lady apple.
• Even baking: place the pie on the central rack and turn it halfway through baking to prevent the edges from browning faster than the center.
• Smell of pie: add a split vanilla pod to the compote while it's cooking for a delicious aroma that will fill the house.
• Anti-breakage tip: for mini tarts, line the pastry with a metal ring and put in the freezer for 5 minutes before baking, it keeps the perfect shape.

Variants and alternatives

Vegan version

Replace the butter with vegetable margarine and the egg wash with oat or soy milk. The texture is slightly different but just as delicious.

Sugar-free version

Use naturally sweet apples and homemade applesauce with no added sugar. You can flavor it with cinnamon, vanilla, or lemon zest to balance the sweetness.

Rustic tart

No tart tin? No problem. Roll out the dough, fill it with compote, fold the edges over slightly, and bake. Guaranteed "country tart" effect.

Mini tarts

For brunch or afternoon tea, cut out smaller circles of dough and use individual molds. Bake for 18–25 minutes depending on size. Decoration: apples in a rosette or spiral pattern.

Spices and herbs

You can add ginger, cardamom, nutmeg or even a hint of cloves to the compote. This gives it a "gourmet" and warming dimension.

Presentation and service tips

• For a professional effect, arrange the apple slices in a spiral or rosette pattern, from the center outwards.
• Add some slivered almonds or crushed hazelnuts on top just before the end of cooking.
• Served warm with a scoop of vanilla ice cream, a cloud of homemade whipped cream or a drizzle of salted caramel, it becomes irresistible.
• For a brunch or festive dessert, cut out mini tarts and arrange them on a tray with mint leaves for visual appeal.

Storage and practical tips

• The tart can be kept for 24–48 hours at room temperature under a cloche or cling film.
• In the refrigerator, 3–4 days maximum.
• To restore its crispness, reheat it in the oven at 120°C for 10 minutes before tasting.
• The compote alone can be kept for 5 days in the refrigerator, or frozen for 1 month.
• You can prepare the dough and the compote the day before: this concentrates the flavors and makes assembly easier on the day.

Other recipes to discover:

• Pancake Batter: 5 Fail-Proof Recipes to Try | Chef's Utensil
• Easy Sweet and Savory Waffle Recipes | Chef's Utensil
• Making homemade flan: 5 foolproof recipes | Chef's utensil
• How to make the perfect homemade coffee at home | Chef's utensil

Useful links:

• Discover the different varieties of apples and their benefits
  

• Nutritional values ​​of apples
  

• Tips for successful homemade pastries
  

• Homemade Compote Techniques
  

• Presentation and decoration of pies
  

Complete FAQ – Everything you need to know about homemade apple pie

1. Which variety of apples should I choose?

Golden Delicious for sweetness, Reinette apples for tartness, Pink Lady apples for fruitiness. Mix them together for the perfect balance.

2. Can I prepare the dough the day before?

Yes, it will be firmer and easier to spread after chilling for 12 to 24 hours.

3. How can I prevent the dough from becoming soggy?

Pre-bake it blind for 10 minutes and/or sprinkle a little almond flour or fine semolina on the bottom.

4. Do you need to peel the apples?

For a melt-in-your-mouth texture, yes. Otherwise, the skin adds crunch and fiber.

5. Can puff pastry be used?

Yes, for a lighter result. The cooking time can be slightly faster.

6. How do you caramelize the top?

Sprinkle with brown sugar or place under the grill for 2 minutes at the end of cooking.

7. Is it possible to make a vegan version?

Yes, replace butter and egg with vegetable margarine and plant-based milk.

8. How long does the pie keep?

2 days at room temperature, 3–4 days in the refrigerator, well wrapped.

9. Can the pie be frozen?

Yes, carefully wrapped. Reheat in the oven for 10 minutes before serving.

10. How to prevent apples from browning?

Sprinkle them lightly with lemon juice as soon as they are cut.

11. How to obtain even slices?

The mandoline guarantees thin and uniform slices in the blink of an eye.

12. Can other fruits be added?

Pears, plums, or rhubarb go very well with apples.

13. What should I do if the compote is too runny?

Cook uncovered for a few minutes to reduce excess juice or add a little almond flour.

14. Should butter be added to the compote?

Optional, for added creaminess and flavor. It can be replaced with vegetable margarine for a vegan version.

15. How to make a rustic tart?

Roll out the dough, fill with compote, fold over the edges and bake. Rustic and charming result.

16. How to make the pastry more golden?

Brush with beaten egg or plant-based milk before cooking.

17. Can spices be added?

Cinnamon, ginger, cardamom or nutmeg wonderfully enhance the flavor.

18. How to achieve a successful visual representation of apples?

Arrange them in a rosette pattern from the center outwards, slightly overlapping each slice.

19. How to prevent the dough from shrinking?

Do not knead too much, let the dough rest in the fridge for 30 minutes, and prick the base before baking.

20. What temperature and cooking time are needed for a perfect pie?

Preheat oven to 180°C, 35–40 min, until the pastry is completely golden brown and the apples are caramelized.

A delicious conclusion

Making a homemade apple pie is a true pleasure: each step, from the pastry to the compote, reveals the natural aromas of the apples and the scent of homemade goodness. Whether for a family afternoon snack, brunch, or a festive dessert, this recipe combines simplicity and deliciousness. Vegan, sugar-free, or rustic variations allow everyone to enjoy this traditional treat.

With these tips, variations, and secrets, you now have all the keys to creating a homemade apple pie that will melt everyone's heart. So, grab your rolling pins and mandolines, and make every bite a truly delicious moment!