Breton pie with apples

Beat room-temperature butter with sugar until light and creamy.

Add the egg and continue to beat until thickened. Add the egg yolks and beat for another 2-3 minutes until you have a creamy mixture.

Add the flour and mix until smooth.

Add the currants and cranberries and mix.

Grease the pan with butter and flour it, or line it with parchment paper.

Spread the dough in the prepared pan, smooth it out, and refrigerate for 2 hours.

Peel and cut the apples into large wedges. Drizzle with lemon juice.

Place the apple wedges on the dough, pressing them in slightly. Bake the pie at 180°C (350°F) for 45 minutes.

Recipe and photos were made for Striped Apron magazine, Fall 2021