You will need:
For the dough: 320 g of flour – 1 tablespoon of granulated sugar – 200 g of butter – chilled water – salt – butter and flour for the mold
For the filling: 800g of apples- 100 g of granulated sugar – juice of 1/2 lemon – 4 tablespoons of cornstarch, cinnamon.
For garnish: 1 egg – 2 tablespoons of light brown sugar
- Prepare the dough. In a bowl, mix the flour with sugar, a pinch of salt, and the cold butter diced into small pieces. Work the ingredients with your fingertips until you get a crumbly mixture.
- Add 120 ml of chilled water to the dough and continue kneading with your hands (if necessary, add 2-3 more tablespoons of chilled water). Form a slightly uneven dough ball, with some pieces of butter still visible. Wrap it in plastic wrap and transfer it to the refrigerator for 2 hours.
- Meanwhile, prepare the filling: pill and cut the apples, collecting them in a large bowl. Add granulated sugar, lemon juice, cinnamon and cornstarch, and mix to combine the ingredients. Remove the dough from the fridge and remove the plastic wrap; divide it into two portions so that one is slightly larger than the other, then roll them into two disks about 2-3 mm thick using a rolling pin.
- Butter and flour the bottom and sides of a 22-24 cm diameter tart pan. Line the pan with the larger dough disk. Transfer the filling.
- Cover the apples with the remaining dough and pinch the edges of the two disks to seal them.
- Brush the surface of the pie with the separately beaten egg and sprinkle with light brown sugar. Bake the pie in the oven at 200°C for 30 minutes in the lower part, and for 5 minutes in the upper part. Remove from the oven and serve the pie warm, if you like, with vanilla or custard ice cream.
