Apple Pie

Flaky butter pastry filled with cinnamon, walnut and lemon-scented apples under a lattice top. A classic homemade dessert best served in warm slices.

Ingredients

• 320 g (2 1/2 cups) white flour
• 180 g cold butter
• 170 g sugar
• 50 g (1) egg
• 40 g (3 tbsp) cold water
• 800 g (5 medium) apples
• 5 g (2 tsp) cinnamon
• 50 g walnuts
• 20 g (1 1/2 tbsp) lemon juice
• 15 g (1 1/2 tbsp) cornstarch

Instructions

1. 1

   Rub the flour, diced cold butter and 70 g of the sugar together with your fingertips until sandy. Add the egg and cold water and bring together without kneading; wrap and chill for 30 minutes.

2. 2

   Peel, core and thinly slice the apples. Toss with the remaining sugar, cinnamon, roughly chopped walnuts, lemon juice and cornstarch.

3. 3

   Preheat the oven to 180 °C. Roll out two-thirds of the dough to 3-4 mm and line the base and sides of a 26 cm pie dish.

4. 4

   Pack the apple filling into the pastry shell.

5. 5

   Roll out the remaining dough, cut 2 cm strips and weave a lattice on top; press the edges to seal.

6. 6

   Bake at 180 °C for 50-55 minutes until the pastry is golden and the filling bubbles.

7. 7

   Cool for at least 1 hour so the filling sets, then slice and serve.

Nutrition

Per serving