Technical Stages :

• Prepare a pastry dough.
• Let sit in the fridge for 30 minutes before using it. You can make it the day before to save time.
• Roll out the dough and line a pie circle. Prick the shell with a fork to prevent it from swelling when baking. Let sit in the fridge for about 30 minutes.
• Prepare the pastry cream. If you want, you can flavour it with rum.
• Bake the shell blind for 10 to 15 minutes at 180°C or 356°F. To prevent the sides form collapsing when baking, put an aluminium cylinder all around the pie.
• When finished, take out of the oven and let cool. Garnish the bottom of the shell with warm or cold pastry cream.
• Peal, core and halve the apples. Mince them into thin and even slices.
• Line them up on the pastry cream in a rose-shaped fashion, starting form the outer rim to finish in the center.
• Bake in a warm oven for about twenty minutes until the shell is fuly baked and the apple have caramelized.
• Take out of the oven and let cool.
• In a small pot, put 3 or 4 tablespoons blond icing. Add 2 or 3 tablespoons water and melt over low heat. Whisk from time to time to homogeneise.
• Gloss the surface of the pie with this icing and a brush. Watch out not to cover the rim of the pie, only the apples must be glossed.
• Keep refrigerated until serving.