Pompe aux Pommes, one of the traditional desserts from Auvergne
The Pompe aux Pommes from Auvergne resembles a giant apple turnover.
It used to be the dessert of choice at harvest time when families, friends and neighbours helped each others then gathered for a common meal.
Once the bread oven was ready, women baked the Pompe aux Pommes.
They then added the potatoes and the roast meat.
Combines have now shortened harvest time and village gatherings have become increasingly rare.
That said, the Pompe aux Pommes has remained a favourite dessert.
It is served throughout the year and especially for Easter and Christmas celebrations.
Many people today use already made puff pastry.
There is nothing wrong about this but it is always better to prepare a home-made traditional dough.
It will obviously requires more of your time and energy.
However, it will give you the satisfaction of baking a genuine Pompe aux Pommes.
Preparation time: 20 minutes
Cooking time: 45/50 minutes
Preheat oven to 180 ° C (Gas Mark 6)
- 500 g plain flour or 2 rolls of puff pastry
- 1 kg of Canada or Reinette apples (Pippin of Canada or King of the Pippins)
- 125 g butter
- 1 tablespoon of crème fraîche
- Sugar to taste
- 2 eggs
- 1 egg yolk
- a pinch of salt
Method for Pompe aux Pommes with homemade dough
- Peel the apples and cut them in small cubes.Melt 3/4 of the butter
- Place the flour, eggs, salt, sugar, and melted butter in a large bow
- Mix all the ingredients by hand until obtaining a soft dough
- Split the dough in two portions, and reserve a tiny portion
- Roll 1 portion and place it in a baking dish
- Spread half of the crème fraîche on the dough
- Place the apples cubes on the dough, the more the better (don’t be afraid of making a little mound)
- Sprinkle the apples with tiny cubes of remaining butter
- Sprinkle with sugar (to taste)
- Roll the 2nd portion of dough and spread the remaining crème fraîche on the side that will be in contact with the apples
- Place it on top of the apples and roll up the sides making sure that you properly seal the turnover
- Pick it all over with a fork or open a crater in the center
- Use the tiny remaining portion of dough to create the initials of your family (as was the tradition so each family could find their pompe in the oven)
- Glue them to the top of the dough with some of the egg yolk
- Brush the whole dough (including your initials) with the eggs yolks, then brush the top of the pompe with a little bit of coffee to darken it
- The Pompe aux Pommes is ready to bake!
Place some foil over if you see that it is turning golden too quickly as it needs to bake for 45/50mn, not less.