The twelfth recipe I made from the Sweet Tarts & Pies section (the 70th recipe overall in this book) of The Modern Baker by Nick Malgieri, was the one for Breton Apple Pie, on page 180. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
This was touted more as a cake-like dessert than a pie, so I made a third-size version, because that's just how fond of cake-like things Mark is and I didn't want to eat more than a thin slice of this myself. Big mistake, this is more pie-like made in a cake pan, so Mark just loved it and would have gladly eaten more of it. Next time.
The ingredient list for the crust: all-purpose flour, unsalted butter, sugar, vanilla, and eggs. I used a third of the dough for a 6" round pan (original recipe called for a 10" round pan) and it worked perfectly.
The ingredient list for the filling: butter, apples, sugar, lemon juice, and cinnamon. I made a third of the filling and that also worked perfectly in the 6" pan.
The little pie/cake was done baking in 45 minutes. The taste is excellent, the nice flaky crust with the cinnamon apples just melts in your mouth. Definitely a repeat.
If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting this section, with the blogroll here.