Apple Pie

Ingredients

• 250 g flour
• 1 tsp salt
• 150 g butter
• flour (for working)
• 5 baking apples (e.g., Boskop, Elstar, Jonagold)
• 150 g sugar
• 30 g flour
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• a pinch of salt
• 20 g butter
• 1 egg yolk
• 1 tbsp milk
• 1 tbsp cinnamon-sugar mix

Instructions

1. 1.

   Add the flour and salt to a large bowl. Cut the butter into cubes, add it to the flour, and combine with a fork or pastry cutter until crumbly. Add 4-5 tbsp cold water and knead into a firm, smooth dough. On a floured surface shape into a ball, halve, wrap each in plastic film and chill for about 30 minutes.

2. 2.

   While the dough rests, peel and quarter the apples. Remove the core and cut the quarters into slices. Mix sugar with flour, cinnamon, nutmeg, and salt, then fold the apples in.

3. 3.

   Preheat the oven to 180°C (356°F) fan‑forced.

4. 4.

   Roll one dough piece on a floured surface slightly larger than the pie tin. Trim uneven edges and line the tin with the dough circle. Press lightly into the bottom and sides. Fill with apples evenly and scatter butter chunks over them. Roll the second dough half thinly to about 3 mm, cut into strips about 2 cm wide with a pastry grid, and lay in a lattice over the apples. Trim excess dough, press edges well. Beat the egg yolk with milk and brush the pie surface. Sprinkle cinnamon-sugar on top and bake for about 50 minutes until golden brown. If the crust darkens too much, cover with foil.

5. 5.

   Let the pie cool on a rack before serving.