Pompe aux Pommes, one of the traditional desserts from Auvergne
The Pompe aux Pommes from Auvergne is a large apple turnover, a dessert traditionally prepared collectively by families, friends, and neighbours helping each other with the grape harvest or haymaking.
While the bread oven heated up, the women made the pompe aux pommes, filling it with apples, but also potatoes and roast meat to create a hearty and flavorful dish. Unfortunately, the use of combine harvesters affected the spirit and conviviality of the harvest seasons and, by extension, made village gatherings less frequent.
Nevertheless, the pompe aux pommes has remained a popular dessert throughout the year, and especially during holidays like Easter and Christmas. While some opt for the convenience of store-bought puff pastry, purists prefer to make the traditional homemade dough, although it requires more time and effort. However, the satisfaction of successfully making an authentic Pompe aux Pommes is incomparable and preserves the rich culinary heritage of the Auvergne region.
Preparation
Preparation time: 20 minutes
Cooking time: 45/50 minutes
Preheat oven to 180 ° C (Gas Mark 6)
Ingredients
- 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 dice them. Melt three-quarters of the butter.
- In a large bowl, combine the flour, eggs, salt, sugar, and melted butter.
- Mix all the ingredients by hand until you have a smooth dough.
- Divide the dough in half and set aside a small portion.
- Roll out one portion and place it in a baking dish.
- Spread half of the crème fraîche over the dough.
- Arrange the diced apples on the dough, forming a small dome if necessary.
- Doss the apples with the remaining small cubes of butter.
- Sprinkle with sugar (to taste).
- Roll out the second portion of dough and spread the remaining crème fraîche on the side that will be in contact with the apples.
- Place the dough over the apples and fold the edges over, making sure to seal the pastry well.
- Prick the pastry with a fork or make a small incision in the center.
- Use the small piece of dough you set aside to write your family initials (as was the tradition).
- Attach them to the pastry with a little egg yolk.
- Brush the entire pastry (including your initials) with egg yolks, then brush the top of the pastry with a little coffee to darken it.
- The Pompe aux Pommes is ready to bake!
Tip: If you notice it’s browning too quickly, cover it with aluminum foil, as it needs 45 to 50 minutes of baking time, no less.
Discover other delicious specialties from Auvergne: Tarte à la Bouillie – Bugnes – Pounti – Aligotd’Aubrac
Credits: source article and photo Jean Piludu
