Apple Pie

A golden crust that cracks under the blade, revealing tender apples scented with cinnamon. The fruit juices are thick and syrupy, while the smell of baked butter fills the room.

• Prep time: 45 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 711
• Protein: 7 g
• Carbs: 94 g
• Fat: 32 g

Ingredients

• 233.3 g Wheat flour ( sifted )
• 150 g Minimum butter sweet ( cold, diced )
• 4 piece Malus domestica Borkhausen Granny Smith ( peeled and sliced )
• 100 g Brown sugar ( for the filling )
• 0.7 tsp Cinnamon powder
• 0.7 pinch Nutmeg
• 1.3 tbsp Corn starch
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 piece Egg ( beaten for the glaze )
• 0.7 pinch Fleur de sel

Instructions

1. Prepare the dough

   Rub the flour with the cold diced butter and a pinch of salt until sandy. Add a little cold water to bind everything without overworking the dough so it stays flaky. Divide into two balls.

2. Chill the dough

   Wrap the dough balls and let them firm up for an hour in the refrigerator. The fat must set to ensure the crust doesn't collapse during baking.

3. Prepare the apples

   Peel and slice the Granny Smith apples. Mix them with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch which will thicken the juices.

4. Line and fill

   Roll out the first dough disc and line the tin. Pour the apples in a mound. Cover with the second disc and seal the edges by pressing firmly to trap the steam.

5. Glaze and bake

   Brush the crust with beaten egg. Cut a small vent in the center. Bake at 200°C until the crust is golden brown and the juices bubble through the vent.

Chef's tips

• Use very cold butter for a crust that doesn't slump.
• The vent in the center is crucial to let the apple steam escape.
• Let the pie rest for at least 2 hours after baking so the juices can set.

Storage

Keeps for 3 days at room temperature under a dome or 5 days in the fridge.