Apple pie

Ingredients

• 225 g (8 ounces) of flour
• 110 g (4 ounces) of margarine or butter
• 55 g (2 ounces) of fat
• a pinch of salt
• 2 tablespoons (approximately 30 ml) of cold water
• 1 package of ready-to-use dough, specially designed for “pie” type tarts
• 500 g (1 pound) of cooking apples, peeled and sliced
• 2 tablespoons (approximately 30 ml) of lemon juice
• 28 g (1 ounce) of salted butter
• 500 g (2 1/2 cups) of sugar, plus extra sugar for sprinkling
• 30 g (1/4 cup) of flour
• 20 g (2 tablespoons) of maize starch
• cinnamon
• walnut and nutmeg
• 28 g (1 ounce) of milk
• sugar

Mix all the ingredients (flour, margarine or butter, lard, and salt) together by hand until a smooth dough forms.

Add two tablespoons of cold water to achieve a soft but firm dough.

Spread the dough on a floured surface until it reaches the desired size for your cake, then form two discs of that size.

Place one of the two crusts in the baking tin.

Don’t forget to avoid overcooking the apples, as this would remove a significant portion of their flavor and turn them into a mush!

Peel and cut the apples into slices (about 3 to 6 mm thick).

Add lemon juice to the apple slices.

Mix the apples with your hands, combining them with 100g of sugar and a few cinnamon sticks.

Place the apples in the mold, without the juice they produced (this prevents the pie from rising too much in the oven).

In a separate bowl, combine the remaining sugar, the remaining cinnamon, the nutmeg, the flour, and the cornstarch.

Pour this mixture over the apples in the mold.

Lightly butter

Cover with the other crust.

Bring the two sides together using a fork or your fingers.

Create V-shaped or diamond-shaped patterns on the top surface.

Brush the surface with milk, then sprinkle with additional sugar and cinnamon.

Bake in the oven at 177 °C (175 °C) until golden brown (approximately 60 minutes).

Serve hot, accompanied for example by ice cream or cream (pastry cream or dessert cream).