I have another classic for you today. If you think about it, it is curious that I have never published an apple pie recipe. And I love them! So far, you can find Caramelized Apple Tartlets, Apple and Cinnamon Muffins and Apple Crumble recipes on the blog.
I must confess that, if I could, I would eat a slice of this apple pie every day. The sweetness of the apple combined with the cinnamon is a flavor that will never tire me. Just smelling it makes me happy.
Bake one when the cold starts to seep inside your home. Heat it up a little bit, and have a nice cup of tea. I can promise you that this will fix a bad day.
Pie crust ingredients
1 tsp salt
60mL olive oil
120g butter (cold)
80ml water (very cold)
In a large bowl, mix flour and salt. Add olive oil slowly while stirring (manually).
Slice the cold butter, add it to the mix and blend. Bear in mind that there need to be small portions of butter in the dough.
Add water little by little, stirring until the dough forms a ball.
Roll the ball, fold in three parts (like you would do with a letter) and afterwards fold into two more. Wrap it in plastic wrap and store in the fridge for an hour.
When the hour has past, roll the dough again into a circle slightly bigger than the pan. Line the pan with the dough and prick with a fork. You can decorate the perimeter of the pie crust however you want to. Refrigerate again for 30 minutes.
6 medium-sized apples
170g brown sugar
1 tsp cinnamon
1 dash of nutmeg
1 dash of salt
Preheat the oven at 180ºC (356ºF).
Peel and core the apples. Slice them in half a centimeter-thick pieces.
Mix all the ingredients together and stir until everything is well incorporated.
Pour the mixture into the pie crust lined pie pan and cover it with the other dough circle. Make a hole in the center of the pie to allow the steam to come out while baking.
Paint the dough with a mixture of egg and water.
Bake for 60 minutes, up until the pie crust is golden.
I hope you enjoy it!