Recipes: Apple Breton 09.14.17

Bringing Home the Blues

Apple Breton

“This has become a favorite go-to dessert because it freezes beautifully,” Jim Lubetkin wrote. “Simply defrost and serve at room temperature, either plain or with vanilla ice cream or vanilla-flavored whipped cream.” The recipe is from Nick Malgieri’s “The Modern Baker.” 

Makes one 10-inch pie.

Apple filling:

3 Tbsp. unsalted butter

21/2 lbs. Golden Delicious apples, peeled, cored, and sliced into wedges

1/2 cup sugar

1 Tbsp. lemon juice

1/2 tsp. ground cinnamon



8 oz. (2 sticks) unsalted butter, softened

1 cup sugar

1 tsp. vanilla extract

4 large egg yolks

21/2 cups all-purpose flour

1 large egg, well beaten with a pinch of salt (for the egg wash)


Place a rack at the lowest level of the oven and preheat to 350. Using a round 10-inch-wide, 2-inch-deep cake pan, butter the bottom and sides. Line the bottom with a disk of parchment or buttered wax paper.

For the apple filling, melt the butter over medium heat in a large pot with a tight-fitting cover. Add the apples and sprinkle with the sugar, lemon juice, and cinnamon. Cook the apples covered, stirring occasionally, until they are swimming in liquid, about 10 minutes. Uncover and let the liquid evaporate, about 10 minutes more, stirring occasionally to make sure the apples don’t scorch. Most of the apples will disintegrate, making the filling like chunky applesauce. Set aside to cool.

For the dough, combine the butter, sugar, and vanilla in the bowl of an electric mixer and beat with a paddle on medium speed until very light, about five minutes. Add the egg yolks one at a time, beating until smooth after each addition. Remove from the mixer and use a large rubber spatula to incorporate the flour.

Place half the dough in the bottom of the prepared pan. Using your fingers, press evenly over the bottom of the pan and about one inch up the sides. Spread the cooled filling over the dough. Flour the remaining dough and roll or press it into a 10-inch circle. It’s best to do this on a 10-inch, floured cardboard round or tart pan bottom. 

Place in the refrigerator for 10 minutes, then carefully transfer the dough on top of the filling.

Brush the top of the pie with the egg wash, and trace a lattice pattern with the tines of a fork.

Bake until the dough is baked through and well-colored (a deep tan), about 50 to 55 minutes. Cool in the pan, on a rack, for 10 minutes, then unmold and turn right side up again. Cool completely on the rack.