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The Yport apple pie


30 min

40 min



  • 150 g flour
  • 80 g butter
  • 1 tablespoon oil
  • 5 g baker’s yeast
  • 3 tablespoons milk
  • 1 egg
  • 3 slightly tart apples
  • 1 pinch of cinnamon
  • vanilla powder
  • 150 g caster sugar
  • 30 g butter
  • 80 g flour
  • 80 g almonds


  1. Place 150 g flour in a bowl and make a fountain.
  2. In this fountain, pour 5 g of baker’s yeast dissolved in 3 tablespoons of warm milk, then 80 g of melted butter and finally 1 egg and 1 spoonful of oil.
  3. With a spatula, quickly work the dough to have a very smooth mixture. Put to rise in a warm place for 1 hour.
  4. Butter the pie pan (15 cm in diameter). Roll out the dough by hand, paying attention to its crumbliness and delicacy.
  5. Layer the dough with the 3 apples, peeled, seeded and cut into large strips.
  6. Split 30 g of butter into small pieces in a bowl.
  7. Incorporate 80 g of flour, 80 g of chopped almonds, 150 g of caster sugar, 1 pinch of cinnamon, vanilla powder and mix everything gently with your fingers until the preparation has the appearance of a large semolina.
  8. Cover the apples with this mixture and bake in a hot oven for 35 to 40 minutes.

Serve when removed from the oven with a bowl of cream.

Get ready!


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