Apple Pie

A classic warm pie with caramel apples, the smell of your kitchen will surely bring some nostalgia.

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Ingredients

• Dough:

  2 1/2 cups flour

  4 tsp sugar

  1/4 tsp  salt

  200 g cold butter, diced

  1 egg

  2 tbsp water

• Filling:

  2 tbsp lemon juice

  1.3 kg green apples (around 10)

  2/3 cup sugar

  25 g butter

  1/4 tsp cinnamon    

  1 egg, beaten

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Method

Dough

• Pulse the dry ingerdients in a food processor, then add the butter, water, and egg.

• Wrap the dough in plastic wrap and refrigerate, at least 1 hour.

• Cut the dough in half. Roll each half of dough into a disc. Line the bottom of a pie dish with one disc of dough. Refrigerate for at least 10 min.

Filling

• Peel, core, and cut the apples.

• Toss the apple with the lemon juice and sugar.

• In a pan, melt the butter, then add the apples and cook, about 2 minutes.

• Cover, reduce the heat, and cook until the apples soften, about 7 minutes.

• Strain the apples to catch all the juice.

• Return the juice to the pan, and simmer until thickened about 10 minutes.

• In a medium bowl, combine the apples with the reduced juice and cinnamon.

Assembly

• Put the apple filling in the prepared dish. Brush the top edges of the dough with egg.

• Place the second disc of dough on top. Brush the surface of the dough with egg and then sprinkle with sugar.

• Pierce the top of the dough.

• Refrigerate for at least 15 minutes.

• Bake the pie about 50 minutes in a preheated oven at 190°C.

• Serve with ice cream.