Ingredientes
For the Crust:
- 320 g all-purpose flour
- 1 tbsp white sugar
- 225 g unsalted cold butter, cubed
- 3 tbsp cold water
For the Filling:
- 75 g white sugar
- 75 g light brown sugar
- 2 tsp cinnamon ground
- 1 pinch of nutmeg
- 1 pinch of ginger
- 1 pinch of ground cloves
- 2 kilos green or red and green apples, peeled, cored and thinly sliced with a sharp knife or mandolin (4 pounds)
- 50 g cornstarch (about 3 tbsp)
- To finish: 1 egg, slightly beaten (egg wash)
Instrucciones
- For the filling: Mix white and light brown sugar, cinnamon, nutmeg, ginger and cloves. Add the apples and mix to combine. Let it stand for at least 1 hour.
- For the crust: Mix flour and sugar. Rub in the butter until the mixture is crumbly. Add 3 tbsp water and mix until the dough comes together. If necessary, add 1 more tbsp of water. Do not knead. Divide the dough in two, the larger half for the base and the smaller one for the lattice. Wrap in plastic wrap and chill for at least 30 minutes.
- To assemble:1. Preheat the oven to 210ºC / 400ºF.2. Roll out the larger half of the dough and line the bottom and sides of a 22-24cm (9-10 inches) pie dish. Reserve and chill until needed. Roll out the other half and cut into strips. Place them on a tray lined with parchment paper and chill until needed.3. Add the cornstarch to the apple mixture and fill the prepared crust, including the juices. Press it with your hands or a spoon so that all the apples fit in.Weave the strips to make the lattice. Cut out the excess with a knife or scissors and fold the ends of the strips under the rim of the dish. Crimp edges with your fingers to seal.Optional: cut out shapes with a cookie cutter and decorate the edges of the pie.Brush the whole pie with egg wash and bake for 60-70 minutes, or until the filling starts to bubble and the crust is golden