Tatin Pie

1. Melt 50 g of salted butter in a mold and distribute it over the entire surface (bottom and edges). Line the mold with sugar, leaving the excess in the bottom on a layer of about 3 mm. Sprinkle the sugar with a pinch of cinnamon. To book. Especially not to make caramel in the mold because the annealing of this one gives it an unpleasant bitterness in the mouth.

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2. Peel the apples and cut them into 8 (personally, I prefer Granny Smiths for their baking resistance and their acidity which goes well with the sweetness of butter and sugar). In a frying pan, melt 1 good tablespoon of unsalted butter with about 1/2 mustard glass of sugar, add a pinch of cinnamon, brown and brown the apple pieces. Repeat several times if necessary if your pan is too small to hold them all. The apples will soften slightly and you can distribute them better in the pan.

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3. Arrange the apple pieces harmoniously in the mold, tightening them lightly. The end result will be more aesthetic and your pie will be less likely to sag.

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4. Cover the first row of apples with a little sugar, knobs of butter and a pinch of cinnamon. Repeat the operation until all the apples are used up. On the last layer, add about 3 tablespoons of the cooking syrup (if there is any) and the apple pectin, contained in the syrup, which helps to hold the pie.

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5. Bake in a medium oven (thermostat 7, 210 ° C) for about 20 minutes. These apples that have been started to cook in the pan do not need to be cooked any further. Take the dish out of the oven and let cool for about 30 minutes.

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6. To finish : Place the dough disc on the mold and roll the rolling pin on it to cut the dough. Cover the edges well. Return to cook for about 40 minutes to cook the dough and confine the apples, watching the coloring (put aluminum foil if the dough browns too quickly).