Autumn is here, and with it, one of the most comforting and beloved desserts: apple pie. A classic that never fails on seasonal menus, pastry display cases or hotel buffets. But how do you always achieve the perfect texture, flavor and presentation, without getting complicated in the kitchen? Today we tell you how to turn apple pie into a winning bet in your business.
Apple pie: tradition and technique.
Apple pie is much more than a classic dessert, it is a recipe that combines emotion, technique and profitability. It works on menus, in pastry shop windows, at banquets and even in individual sale formats. But it is also a delicate preparation, where each ingredient plays a key role.
The base must be balanced, the cooking controlled, and the apple… simply perfect: neither watery, nor oxidized, nor crumbled when cut.
This is where many professionals face the dilemma: How do you maintain consistent quality with a fresh product that varies with each batch?
The apple that always looks good, the one from Frotz Fruits.
In professional pastry making, it is not enough for a recipe to be well prepared; each ingredient must respond with precision. And when it comes to apple pies, the fruit is the main protagonist. The challenge? To maintain its shape, color and flavor after baking, service after service.
Thanks to IQF ultra-quick freezing technology, Golden apple strips for pies retain all their properties intact:
✔️ They do not oxidize or change color
✔️ They maintain a firm texture without crumbling
✔️ They provide a clean, natural aroma when baked.
Moreover, as they arrive ready to use, they eliminate peeling, cutting and preparation times, improving efficiency in the bakery or kitchen.
Because in the end, what a professional is looking for is just that, ingredients that respond well, with no margin for error.
Our recipe suggestion: Apple pie with berries: a classic with a different twist
Few combinations work as well as apple and berries. The mild sweetness of the Golden is balanced by the natural tartness of the raspberries, blackberries and blueberries. This recipe is perfect for a la carte desserts or even as an individual pastry to go format.
Here we share with you a professional, practical and visually attractive version, designed for an agile service without losing the soul of the traditional recipe.
Ingredients (for 8-10 servings)
- 200 g wheat flour (type 00 or pastry)
- 180 g sugar
- 2 medium eggs
- 140 g soft butter
- 1 teaspoon of baking powder
- 1 pinch of salt
- Frotz lemon zest
- FROTZ Golden Apple Slices
- FROTZ® berry coulis
- Powdered sugar for decoration
Preparation
- Prepare the sablée base.
- In a bowl, incorporate the flour, sugar, yeast, salt, eggs, butter and lemon zest. Mix until you obtain a homogeneous and firm dough.
- Roll out the dough with a rolling pin and a little flour on a baking paper.
- Transfer it to a circular tart pan, greased with butter and a little flour so that it does not stick and incorporate the sableé dough. Position the dough well fitting all the edges between the base and the side of the mold. Cool the dough inside the mold for a while, while heating the oven to about 165ºC.
- Precook the dough without filling for about 8 minutes at 165ºC.
- After this time, take it out of the oven and add a light layer of jam and on top the apple in Frotz discs.
- Return it to the oven and cook at 165ºC – 170ºC for approximately 20 minutes more or until you see a golden color on the apple.
Presentation
Let cool, cut into square portions and sprinkle with powdered sugar just before serving.
Apple pie is a classic that never goes out of style, but that doesn’t mean it can’t be reinvented. With our ingredients, you can offer desserts that respect tradition but transform the experience.
At Frotz Fruits we work every day so that pastry chefs, cooks and catering professionals can count on reliable, creative and top quality products.
Do you work in hospitality or professional baking?
At FROTZ FRUITS we offer you technical data sheets, personalized advice and access to a complete catalog of IQF fruits, frozen purees and coulis. All in formats adapted to the rhythm of your kitchen.
Contact us to request data sheets or ask for professional advice.