For the dough:

  • 420 g flour
  • 100 g butter
  • 30 g PDO huile d’olive de la Vallée des Baux-de-Provence
  • 80 g sugar
  • 2 tbsp grated orange peel
  • 1 pinch of salt
  • 2 eggs
  • 10 cl cold water

For the filling:

  • 1 kg King of the Pippins or Reine de Reinettes apples
  • 60 g sugar
  • 100 g raisins
  • 2 tbsp PDO huile d’olive de la Vallée des Baux-de-Provence
  • 2 tbsp icing sugar
  • 2 tbsp rum
  • 1 tsp cinnamon
  • 30 g hazelnuts
  • 3 tbsp hazelnut powder
  • 1 egg yolk

For 6 servings

Preparation time: 20 minutes
Cooking time: 40 minutes

Prepare the dough: Put the flour and butter (cut into little pieces) in a bowl.

Mix with your fingers then add the eggs, olive oil, sugar, salt and grated orange peel. Add a little water forming a ball, leave it to rest in a cool place.

Meanwhile, prepare the filling. Soak the raisins in 1 tablespoon of rum.

Peel the apples, cut them into thin slices and place them in a bowl. Stir in sugar, coarsely crushed hazelnuts and cinnamon. Mix everything together.

Cut the dough into 2/3 and 1/3. Roll out.

Oil a pie tin. Place the larger dough sheet in it and sprinkle the bottom with the hazelnut powder.

Arrange the mixture of apples and raisins on the dough, sprinkle with 1 tablespoon of rum and 1.5 tablespoons of olive oil.

Cover with the second dough sheet. Seal the edges.

Mix the egg yolk with half a tablespoon of olive oil and brush the top of the pie with the mixture. Make a hole in the top. Bake in the oven at 180 °C (th.6) for 30 to 40 minutes.

Our tip: Serve cold with a scoop of vanilla ice cream.

Olive oil: We advise you to use an intense-flavoured PDO huile d’olive de la Vallée des Baux-de-Provence for its aromas of freshly-cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaves.

You can also use one the following PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corse – Oliu di Corsica or Provence.