Tarte aux Pommes

This is the easiest apple pie recipe you'll ever make. I call it my Tarte aux Pommes, to differentiate from the regular deep dish versions I've traditionally made. This is an easy apple pie recipe: no making pastry, pre-baking, or pre-cooking anything. I do think the apples should be peeled though, and I also think Granny Smith are the best apples to use for this pie - they're sweet and they go all soft during baking while still holding their beautiful shape.

Recipe for Tarte aux Pommes

1. Pre-heat the oven to 180C

2. Defrost a sheet of good ready-made pie crust. Roll it out a bit so it'll be thin and crispy. You can either lay the pastry flat on a baking tray or press it into a fluted pie dish as I did (I like the scalloped edge!)

3. Peel, core, and quarter 4 large Granny Smith apples (here's a trick to make coring applies easier).

4. Slice each quarter thinly and arrange them on the pastry. Start on the outside edge and place each slice so it overlaps the one before it until you've scrolled around and reached the middle. If your pasty is flat and square - which is even easier - arrange the overlapping apples in rows. If you pie or your apples are small and you need more, peel and slice some more to fill in the gaps.

5. Sprinkle 1-2 tbs brown sugar and 1 tsp cinnamon over top of the fruit. Randomly dot the fruit with a few small bits of butter and pop into the oven for about 30 minutes, or until apples are soft and crust is golden.

Catherine Roberts