Panade aux Pommes Not Your Classic Apple Pie

Ginger and Nutmeg hosted a July 4th dinner party while in Provence, in honour of their US friends.  The menu included traditional and non-standard elements.  Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French.

The menu was as follows (with some photos):

  • Fresh Guacamole dip with tortilla chips
  • Tomato mozzarella salad with avocado dressing
  • Shrimp boil, with corn and potatoes

Shrimp Boil

  • Corn bread


  • Panade aux Pommes

The Panade aux Pommes is not a classic American apple pie.  The panade is a shallow pie dish filled with a mix of sweet and tart. It is beautiful and delicious. Provence in the fall, is a bounty of tree-fruit, in particular apples and pears of all sorts of varieties.  The French make wonderful deserts, fruit compotes and often fruit can be found in hearty dishes. The following recipe is from a friend  Gyhslaine Martin-Castellino who is a wonderful cook. The recipe is very easy and tasty – Enjoy!

Panade aux Pommes
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This pie is low in sugar and a great balance of tart and sweet. The instructions for the pastry are included. However, if you buy ready-made pastry at the store it will save a lot of time.
  • ¼ Cup Unsalted Butter at room temperature
  • ½ Cup Sugar
  • 1 Large Egg
  • 1 Cup All Purpose Flour
  • 1 Pinch Salt
  • ¼ Cup + a bit more Sugar
  • 7 Medium Apples, golden are recommended
  • 1 Whole Organic Orange, for the zest
  1. To make the crust
  2. Blend butter and sugar until well mixed
  3. Add the flour and salt and combine well
  4. Let the dough rest for about 30 minutes, while you are preparing the filling
  5. Roll the dough out to about ⅛ inch in thickness
  6. Cut a circle of dough to fill the bottom and the sides of a pie baking dish
  7. Cut the rest of the dough in strips for the top of the pie
  8. To make the Filling:
  9. Peel and grate the apples
  10. Add the sugar and orange zest and mix well
  11. Place the mixture in the pie dish on the pastry
  12. Then arrange the dough strips artistically on the top
  13. Bake for about 55 minutes at 350 degrees Fahrenheit, until the pie is golden brown

Panade aux Pommes Done!

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