Apple Pie
A classic apple pie that is delicious served both hot and cold, made with a filling of red-skinned apples and whole wheat crisp biscuits.
Ingredients
cake flour
150 g
bread flour
50 g
salt
1/2 tsp
cold water
110 ml
unsalted butter (for pie dough)
150 g
apples, preferably red-skinned (cored and cut into 8 crescent pieces)
2
unsalted butter (for filling)
15 g
caster sugar
40 g
lemon juice
1 tbsp
whole wheat crackers (crushed with a rolling pin)
60 g
ground cinnamon
a pinch
whole egg, beaten
1
Instructions
1
Advance Preparation
Refer to P108–P109, steps 1–9 of the mille-feuille preparation to make the pie dough, then place in the refrigerator to rest.
2
Prepare the Crackers
Place the whole wheat crackers in a plastic bag and crush them with a rolling pin.
3
Prepare the Apples
Remove the cores of the apples and cut each into 8 crescent-shaped pieces.
4
Preheat the Oven
Preheat the oven to 200°C before baking.
