Time: 1 hour 30 minutes + cooling8 slicesapprox. 410 kcal / serving (estimated)approx. 4 g protein / serving
Apple pie is the symbol of American cuisine; the phrase "as American as apple pie" says it all. Cinnamon-spiced, slightly crunchy apples bake inside buttery, flaky, layered pastry, and it is best served warm with vanilla ice cream.
Rub the flour, salt and sugar into the cold butter until crumbly (pea-sized lumps of butter may remain), then add just enough cold water to bring it together; divide into two discs, wrap in cling film and chill for 1 hour.
Peel the apples, slice thinly and mix with the sugar, cornstarch, spices and lemon juice; leave for 15 minutes.
Preheat the oven to 200 °C (fan 185 °C); roll one disc of pastry out to 3 mm thick and line a 23 cm pie dish.
Pile in the filling and scatter the butter cubes on top.
Roll out the other piece of pastry, lay it over the top, pinch the edges together and cut several slits in the top; brush with egg and sprinkle with coarse sugar.
Bake at 200 °C for 25 minutes, then lower to 180 °C and bake for another 30–35 minutes until golden and the filling is bubbling; cool for at least 2 hours so it can be sliced.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
Butter and water must be ice-cold so the pastry is crumbly and flaky.
Mix tart and sweet apples; mealy apples fall apart.
Cooling is essential: warm, the juices run; cold, they are thick.
The pastry discs can be frozen; the finished pie keeps for 2 days.
Frequently asked questions
Why is my pie runny?
There was too little starch, or you didn't let it cool.
What is best with it?
Vanilla ice cream or cheddar cheese (an American tradition).