Classic apple pie

Image source

Ingredients

For the test:

• 220 g of butter + a little for lubrication;
• 300 g of flour + a little for sprinkling;
• 2 tablespoons of sugar;
• ½ teaspoon of salt;
• 1 tablespoon apple cider vinegar;
• 8-10 tablespoons of cold water.
  
  

For filling:

• 1 ½ kg of apples;
• 2 tablespoons lemon juice;
• 150 g of sugar + a little for sprinkling;
• 2 tablespoons of flour;
• 1 teaspoon of cinnamon;
• pinch of vanillin;
• ¼ teaspoon of salt;
• 30 g of butter;
• 1 egg;
• 1 tablespoon of water.
  
  

Preparation

In a blender, chop the chilled butter and a mixture of flour, sugar and salt. Add the vinegar and water and mix the dough. It should not stick to your hands. Place the dough on a flour-padded surface, form two identical balls and lightly press down. Wrap food film and refrigerate for at least 2 hours.

Lubricate the round baking dish. On the table, sprinkled with flour, roll the dough into a cake with a diameter larger than the diameter of the mold. Put the dough in a mold and press it against the bottom and walls. Put in the freezer for 10 minutes.

Clear apples, remove the core, cut in half and chop thin slices. Mix them with lemon juice, sugar, flour, cinnamon, vanillin and salt. Place the filling on the dough and spread the whole surface of the small pieces of butter.

Roll the rest of the dough into a circle around the size of the mold, cover the cake with it and firmly secure the edges of the dough. Lubricate the cake with an egg whipped with water, and make a few slits on top to let the air out. Sprinkle the cake with sugar and bake at 220 ° C for 20 minutes. Then another 40 minutes at a temperature of 190 ° C.

---

Thanks for following. Hope you like the article.