American apple pie

Prepared 0 of 6 steps

1. 01

   Make the cold pastry

   Reserve 25 g flour for rolling. Mix the rest with 20 g white sugar and salt, then rub in 225 g cold butter to coarse crumbs. Gradually add water just to bring together. Divide in two and chill for 1 hour.

2. 02

   Prepare the apples

   Peel and core the apples, cut into 5–7 mm slices and toss with lemon juice. Mix brown sugar, cinnamon and starch and distribute over the apples without leaving dry starch lumps.

3. 03

   Line the pie dish

   Heat the oven to 200 °C. Roll the larger pastry portion on reserved flour and line a solid-bottomed 24 cm pie dish without stretching up the sides. Mound in the filling and dot with the remaining 30 g butter.

4. 04

   Add the pastry lid

   Roll out the other portion and cover the apples. Join and tuck under the edges. Cut 5–6 small steam vents, brush with beaten egg and sprinkle with remaining 20 g white sugar.

5. 05

   Bake until the juices bubble

   Set the dish on a tray. Bake for 20 minutes at 200 °C, then 40–50 minutes at 180 °C. Thick apple juice should bubble through the vents and the base must be baked through. Shield darkening edges with foil.

6. 06

   Let the filling set

   Cool on a rack for at least 1 hour, ideally until just warm. Hot filling is still runny and would pool out if cut too soon. Ice cream, cream and caramel sauce are not included.