Apple pie with quince jelly

Apple pie with quince jelly

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Delicious and light, an apple pie with original taste thanks to the thin layer of quince jelly that covers it. To feast with family!


  • 1 broken dough
  • 6 apples
  • 1 sachet of vanilla sugar
  • 100 g of sugar
  • 70 g of butter
  • 1 egg
  • 300 g of quince jelly Bonne Maman


Place the broken dough in the pie pan and pre-bake * (20 min at 180 ° C).

Wash and cut apples in small quarters (without peeling them). Arrange them in the pie shell.

In a saucepan, melt the butter. Add vanilla sugar and sugar.

Mix well and, off the heat, add the egg without cooking. Pour the mixture on the pie and cook for 30 minutes at 200 ° C.

In a saucepan, heat 300g of quince jelly and brush the pie with a brush.

* Place a sheet of parchment paper on the dough, then spread on the bottom of beans or lentils. This method makes it possible to obtain a regular dough.

Photo: Happy Mother / Matthieu Langrand & Chloë Sommelet