Apple pie with Éphémère Apple





Apple pie

• 250 ml Éphémère Apple

• 1 store-bought pie crust

• 15 ml butter

• 125 ml boiling water

• 60 ml corn starch

• 60 ml cold water

• 6 peeled apples

A participation of

Pascal Bisson



• In a saucepan, bring the water, Éphémère Apple beer and butter to a boil. Boil for 2 minutes.

• In a small bowl, dissolve the corn starch in cold water. Add to the boiling mixture to thicken.

• Place the apple pieces at the bottom of the pie crust and pour the mixture over them.

• Bake at 350°F for 30 to 45 minutes.


NOTE: You can use 6 to 8 apples, depending on their size.


According to your preference, you can add whipped cream, a dollop of English cream or maple syrup to the pie slices.

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