Ingredients:
For the pie crust:
- 280g of flour
- one teaspoons of sugar
- 200g of butter
- 110ml of ice cold water
For the filling:
- 6-7 apples
according to taste:
- cinnamon
- vanilla
- sugar or honey
Serve together with:
- vanilla ice cream
Cooking Method:
- Mix dry ingredients in large bowl and add butter as small cubes on top.
- Using two forks or other utensils (e.g. pastry cutter, food processor etc.), cut the butter into the dry ingredients until all butter is flour coated and mostly pea-sized.
- Drizzle the cold water in (few tablespoons at a time) and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not wet.
- Place the dough on a lightly floured surface. Using floured hands, fold the dough into itself until the flour is fully incorporated. Form two separate balls and flatten each one into a disc.
- Wrap each disc with plastic wrap and place in refrigerator for at least 2 hours (to up to 2 days).
- Roll out first disc and tuck the dough into a deep oven dish. Refrigerate as you prepare the filling.
- Peel the apples and cut into thin slices. Fry lightly with a little butter and add cinnamon, vanilla and sugar/honey according to your taste.
- Pile the filling into the pie dish with the bottom crust and distribute equally and tightly.
- Roll out the second disc and cut into stripes to create top lattice pie crust as on the picture. Alternatively you can lay the rolled out pie crust on top and slit some vents with a sharp knife. As a last step flute the edges.
- Bake the pie for a total of roughly one hour at 200 degree celsius.
- After letting the pie cool down for a little, enjoy this homely and festive dessert with some vanilla ice cream. You can store the leftovers for up to 4 days in the refrigerator.