Ingredients
2 1/2 cups all-purpose flour1 tablespoon sugar
1 teaspoon salt 1 teaspoon
butter, cold and diced
6- 8 tablespoons cold water
For the filling:
6- 7 large apples, peeled, cored and thinly sliced
3/4 cup sugar 1/4 cup
brown sugar 1 tablespoon
lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon butter, cut into small pieces
For the topping:
1 egg, beaten with 1 tablespoon water (for brushing)
Sugar for sprinkling (optional)
How to:
In a large bowl, mix the flour, sugar and salt.
Add the chilled butter and work it with your hands until small pea-sized pieces form.
Add the cold water, a tablespoon at a time, and mix until the dough comes together and can be formed into a ball.
Divide the dough into two parts, shape each part into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
In a large bowl, mix the apple slices with the sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt and flour. Set aside.
Roll out one of the two doughs on a floured surface until it is slightly larger than your tart pan (about 22-24 cm). Place the dough in the tart pan and press it well around the edges.
Fill the tart pan with the apple filling and add the butter pieces on top of the apples.
Roll out the second pastry and cover the apple pie. Prick the pastry in several places with a fork and press the edges of the pastry to seal.
Brush the top with the beaten egg, sprinkle with a little sugar and bake the apple pie in the preheated oven for 45-50 minutes, until the pastry is golden brown and the apples are puffed up.
Let the apple pie cool for at least 1 hour before serving.
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