Apple Pie
Flaky pastry encases a sweet stewed apple filling, with a classic lattice top.
Ingredients
cake flour (for pie crust)
90 g
bread flour (for pie crust)
130 g
unsalted butter (for pie crust, frozen)
200 g
water (for pie crust)
90 ml
vinegar (for pie crust)
5 ml
salt (for pie crust)
4 g
apples (tart varieties such as Jonathan) (for caramelized apples)
3
unsalted butter (for caramelized apples)
30 g
granulated sugar (for caramelized apples)
60 g
cinnamon (for caramelized apples)
a pinch
apricot jam (for garnish)
to taste
water (for garnish)
to taste
beaten egg wash (for garnish)
to taste
Instructions
1
Making the Pie Crust
Mix the water, vinegar, and salt. Cut the flour and frozen butter into cubes and combine, then add the liquid mixture to form a dough—do not knead. Wrap in plastic wrap and let rest overnight. Roll out and fold repeatedly 4 times (resting 30 minutes between each fold) to create flaky layers.
2
Making Caramelized Apples
Peel, core, and cut the apples into small chunks. Melt the butter in a pan, add the apples and stir-fry. Add sugar and heat over high heat until the juices release, then reduce to low heat, cover, and simmer for 15 minutes. Once the liquid has evaporated and the apples are soft, add cinnamon and mix well. Let cool and set aside.
3
Shaping
Roll out the pie crust and cut out circles to line the mold, pricking holes with a fork. Fill with the caramelized apples. Cut the remaining crust into strips and weave a lattice pattern on top. Trim excess dough from the edges and brush the surface with egg wash.
4
Baking and Decoration
Bake in a 190°C oven for 50–60 minutes. After removing from the oven, heat the apricot jam with water and brush it over the crust surface as a glaze.
