First, I think I should give you my very loose definition of what I consider to be an apple pie. I am fairly open-minded when it comes to classifying pastry. For me, living in France has shed light on new forms of apple pie. There exist many forms of 'apple pie' in France. There is the classic tarte aux pommes, the folded chausson aux pommes with its apple pur e filling and the upside down caramelized Tarte Tatin.
Recipes tend to differ from region to region and family to family.
Tarte aux pommes is a French standard. It is usually a beautiful thing to behold. The crust is a crispy p te bris e that delicately cradles the filling and disintegrates in a buttery crunch as it hits the tongue. Most patisi re or bakery shops proudly display these geometric feats of fruity flourish in their store windows. Tarte aux pommes looks rather complicated and intimidating to make, but in reality it is the quickest and simplest of tartes to prepare.