The French Apple Pie
Pre heat your oven 350-400
Your oven should be hot when you are ready to place your tart baking dish
Ingredients for the Dough:

1 and ½ sticks of butter leave the butter out of fridge on counter for an hour or until butter is soft
2 and ½ cups of flour
¼ cup of water

In a large bowl mix flour and butter with your fingers breaking lumps of butter in the flour
Pour water in the middle of the bowl and with both hands work the dough into a ball
Sprinkle extra flour over your ball of dough to prevent it to stick

On a dry clean counter top sprinkle some flour (sprinkle flour over your rolling pin also to prevent it to stick to your dough)
Roll your dough flat the size of your pie/tart baking dish
Grease your pie/tart baking dish
Carefully fold your flat dough to lift it and set it in your pie/tart baking dish and unfold it

Once the dough is laying in baking pan, it is time to peal the apples. You will need 4-5 big apples or 7-10 small ones (basically the more apples you have, the thicker your pie will be and the better it will taste, but of course the longer the pealing & cutting process of the apples is too!).
The apples pealed & cut in quarters, cut them in rather thin (flat) slices, that you will lay in circle, following the shape of your round baking pan until you have a layer of apple slices covering it. Repeat, adding as many layers of apple slices as you got apples to slice. In between each layers, you can sprinkle a little bit of sugar.

Put your pie in the oven, bake for 35 to 45 min.

Now one last thing, while your pie is in the oven starting to bake, it is time for you to prepare the cream!

Ingredients for the cream:
1 egg
1 cup of milk
1 cup of sugar

After you placed your pie in the oven, mix the egg, milk & sugar until sugar completely dissolves.

15 min after you put your pie in the oven, and pretty much by the time you are done with the cream mixture, check your pie to see if the dough has started to harden (its color changes slightly becoming lighter).
If so pour the mixture, you just finished on to your pie, make sure you are not over floating the apple & the dough. Close back the oven, bake your pie an other 20 to 30 min or until the top of it gets golden brown.

Warm coming right from the oven or cold with/without whip cream or ice cream, the French apple pie is as delicious as the American apple pie but quite different in its taste & aspect.
I personally recommend both in alternation & no moderation!
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