Apple Pie

An Apple Pie like Grandma’s

Now and again a bit of snacking is definitely allowed. But if it’s something sweet – then it should be something really delicious. Today Carina and Carolina show you their absolute favourite baking recipe.

You need

24cm baking tin
180g cold butter
300g flour
1 pinch of salt
30g sugar
80ml ice-cold water

And for the filling:
1 kg apples
The juice and peel of 1/2 a lemon
100g granulated sugar
1 tsp cinnamon
a little grated nutmeg
2 tbsp cornflour
1 egg
a pinch of salt
icing sugar for decoration

This is how:

Peel the apples, cut into quarters, remove the core and cut the quarters into slices. Grate lemon peel finely over the apples, drizzle lemon juice over the top and refrigerate. Mix sugar, cinnamon, nutmeg and cornflour in a bowl and put to one side. (Mix the apples with the sugar mixture just before the filling is poured into the mould, otherwise the filling will become liquid). Cut the cold butter into small pieces. Mix flour, salt and sugar in a bowl. Add the pieces of butter and knead. Add the ice-cold water a teaspoon at a time to the mixture and quickly knead the crumbly mixture into a dough. Divide the dough into two pieces with one piece a bit larger than the other. Roll out each piece of dough on a floured work surface until it is the size of a plate. Grease an oven-proof baking tin and place the larger piece in the tin. Mix the apples with the sugar mixture and pour into the tin. A small mound may arise in the middle. Brush the edge of the dough with water, lay the second piece of dough on top and press down. With the edge that overlaps, form a wavy pattern. Whisk the egg and salt and then brush over the surface. Cut a couple of narrow slits as decoration in the surface with a knife. Bake on a middle shelf in the oven at 200ºC upper and lower heat for around 45 minutes until the surface is golden brown. Sprinkle with icing sugar and serve.