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Breton Apple Pie















Trans-fat Free, Very low in sodium, Low Sodium


1 cup butter, unsalted
1 cup sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
4 large egg yolks
2 ¾ cups unbleached all-purpose flour
1 x apple pie filling
1 x egg noodles
wash, of 1 egg beaten
1 dash salt


Butter 10- or 9-inch springform pan.

Line bottom with parchment or wax paper cut to fit.

Cream butter until light. Slowly add sugar, beating until mixture lightens.

Beat in rum and vanilla. Add egg yolks, 1 at time, beating until mixture is very smooth and light.

Beat in flour until absorbed, without overmixing.

Place ½ dough in pan and press with fingertips evenly over bottom of pan and out 1 inch up sides.

Spread Apple Filling over dough.

Flour remaining dough and press into 10- or 9-inch disk on cardboard or tart pan bottom.

Slide dough over filling and press into place, making sure sides are straight and even.

Brush top with egg wash. Trace lattice pattern on top with fork tines.

Bake at 350℉ (180℃) 40 to 45 minutes, until deep golden and slightly risen.

Cool briefly in pan, then unmold onto rack to cool. Makes about 8 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 98247% of calories from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 31g 155%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 16mg 1%
Total Carbohydrate 39g 39%
Dietary Fiber 2g 9%
Sugars g
Protein 24g
Vitamin A 33% Vitamin C 0%
Calcium 5% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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