Croustade aux Pommes. Boulangerie Sabathier, Vers
After a long and dreary wait, the pie-drought is over!
It was mere chance that led us to Boulangerie Sabathier's door, little knowing the pastry treat that lay ahead.
Essentially an apple pie, yet so, so much more.
Pastry:
The bottom layer appeared undercooked, but was in fact just soaked in apple juice from the filling.
The filling itself was perfect. Apple slices retaining their shape, and neither too sweet nor too tart.
The final flourish lay in the top layer. Wonderfully crisp and with a layer of sugar that initially we thought was overdoing things.
How wrong we were.
This piemaker must surely have learned her craft in England, possibly Wigan, spiritual home of pies.
Yes, it was that good.
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