Apple Pie
Ingredients
- 233.3 gWheat flour (sifted)
- 150 gUnsalted butter (cold, diced)
- 4 pcMalus domestica Borkhausen Granny Smith (peeled and sliced)
- 100 gBrown sugar (for the filling)
- 0.7 tspCinnamon powder
- 0.7 pinchNutmeg
- 1.3 tbspCorn starch
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 pcEgg (beaten for the glaze)
- 0.7 pinchFleur de sel
Method
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.
- 1
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
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
Peel and slice the Granny Smith apples. Mix them with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch which will thicken the juices.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days at room temperature under a dome or 5 days in the fridge.
