An apple pie, slightly flavored with cinnamon.
Autumn is the apple season. Why not making an apple pie for tea?! In this recipe, I preferred cooking the apple filling before baking it with the pie. Ideally, serve warm with some vanilla ice cream.
- Sift the flour and salt then add the cold butter, cut into dices.
- Mix together with your finger tips until sand-like texture. To make this step easier, put the flour and butter in the mixer.
- Add Sugar and mix well.
- Add cold water in small quantities to form the dough.
- Never knead this kind of doughs.
- Flatten the dough and cover with cling film.
- Put in the fridge for at least 30 minutes.
- In a large pan, melt the butter.
- Add the apples, lemon juice, brown sugar and cinnamon.
- Cook over medium heat, and stir gently until sugar dissolves.
- Add cornstarch and mix until well combined.
- Reduce the heat, cover and cook for about 20 minutes, until apples are really soft and the juice is thick.
- Leave to cool for 10 minutes.
- Roll out the cold dough and cover the bottom of your tin.
- Using some flour to dust the work surface will make it easier.
- Put the filling.
- Cover your pie with the remaining dough, making a decoration of your choice.
- Brush the surface or your pie with an egg yolk mixed with some milk.
- Sparckle some sugar on top of it.
- Bake in a preheated oven at 175°C for 45 to 50 minutes.
- Calories: 437
- Carbohydrates: 65.2g
- Cholesterol: 48mg
- Fat: 19g
- Fiber: 5.2g
- Protein: 4.6g
- Saturated fat: 11.7g
- Serving size: 1 slice
- Sodium: 134mg
- Sugar: 29.9g