Apple Pie

Ingredients

• 250 g flour
• 75 g sugar
• 1 tsp salt
• 150 g butter
• 5 large baking apples (e.g., Boskop, Elstar, Jonagold)
• 2 tbsp lemon juice
• 150 g sugar
• 30 g flour
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 pinch salt
• 20 g butter
• flour for dusting

Instructions

1. 1.

   Combine the flour with sugar and salt in a large bowl. Cut the butter into cubes, add to the flour mixture, and mix into crumbs using a fork or pastry cutter. Add 4-5 tbsp cold water and knead into a firm, smooth dough. On a floured work surface shape into a ball, divide in half, wrap each in plastic wrap, and chill for about 30 minutes.

2. 2.

   Meanwhile, peel and quarter the apples for the filling. Remove the core and slice the quarters. Toss immediately with lemon juice. Mix sugar with flour, cinnamon, nutmeg, and salt, then fold into the apple mixture.

3. 3.

   Preheat the oven to 180°C (350°F) fan‑forced.

4. 4.

   Roll each dough piece on a floured surface slightly larger than the pie tin. Trim uneven edges and line the tin with a dough circle. Press down lightly on the base and rim. Fill with apples evenly, scatter butter crumbs on top, and place the dough lid over it. Press the edge and shape with a spoon handle for a typical ridged look. Score the lid 5-6 times and decorate with leftover dough pieces such as leaves. Cover the rim with aluminum foil strips and bake in the oven for 40-50 minutes until golden brown. Remove the foil during the last ~15 minutes.

5. 5.

   Let the pie cool on a wire rack before serving.