Autumn apple pie

Votes: 2

Time: 2 hours.
Complexity: easily
Servings: 8

The pie is made with fresh apples, simply sliced, mixed with brown sugar, spices, lemon zest and juice, and flour to thicken the juices. The apples are then spread on a crust in a deep pie pan. The filling is then topped with a lattice-like layer of dough and sprinkled with sugar, which creates a stunning crisp crust after baking. The pie is pleasantly crumbly and slightly flaky, and the filling is moist and sweet with a refreshing citrus tartness. Serve warm with a scoop of vanilla ice cream and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

3/4 cup light brown sugar
1/4 cup premium flour
3/4 tsp ground cinnamon + extra for sprinkling
Freshly grated nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
Zest and juice of 1 lemon
3 tablespoons butter, diced
Beaten egg for brushing
Sugar, for sprinkling

Perfect pie dough

2.5 cups premium flour
1/4 teaspoon fine salt
3 tbsp. granulated sugar
1/4 cup shortening, chilled
170 g butter, chilled and diced
1/4 cup - 0.5 cup ice water

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: apples, brown sugar, margarine, lemon juice, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a small bowl, combine the brown sugar, flour, cinnamon, and nutmeg. In another bowl, combine the apples with the juice and zest of one lemon. Stir in the sugar mixture to coat the apples evenly. Set aside.

Roll out 2 circles from the chilled dough. Place one circle in a 22 cm pie pan. Refrigerate the other circle.

Spread the apple mixture over the dough in the pie dish. Top with cubes of butter.
Cut the second circle of dough into an even number of strips. Transfer every other strip to the top of the pie and create a lattice by folding every other strip back onto itself and placing another strip perpendicularly. Unfold the crosswise strips again and repeat until the lattice is complete. Brush the top of the pie with beaten egg and sprinkle with cinnamon and sugar. Trim off any overhanging dough and crimp the edges.
Bake the pie until the crust is golden brown and the filling is bubbly, 50-60 minutes. Let rest for 20 minutes and slice.

Perfect pie dough

In a large bowl, combine the flour, salt, and sugar. Add the shortening and cut it in with your hands, dusting it with flour. Add the cold cubes of butter and rub them into the flour with your hands or a pastry knife. Work quickly to prevent the shortening from becoming too soft, until the mixture becomes crumbly, like coarse cornmeal. Add the ice water, a little at a time, until the dough comes together. Form the dough into a ball.

Don't overwork the dough, or it will become tough. Divide the dough in half and, using gentle pressure, shape the pieces into disks. Wrap each disk in plastic wrap and refrigerate for about 30 minutes. On a floured surface, roll each disk into a circle 25-27 cm in diameter, to make a pie with a diameter of 22 cm.

Exit: two layers of dough with a diameter of 22 cm.