Classic American apple pie

Ingredients

• 340 g of flour
• 225 g of cold butter, cut into 1cm cubes
• 5 to 7 tablespoons of Calvados or hard cider
• 1 teaspoon of fine salt
• 1 tablespoon of sugar
• 6 Honeycrisp apples, peeled, cored, and cut into 12 pieces
• 100 g of sugar, divided into two portions
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground paradise seeds (optional)
• 3/4 of a teaspoon of ground cinnamon
• 60 g of apple jelly
• 1 tablespoon of cider
• 30 g of tapioca starch
• 2 tablespoons of fresh lemon juice

Combine the dough ingredients to achieve a sandy texture. Divide it into two equal portions, form two discs, and refrigerate for 1 hour.

Mix the apples with 25g of sugar, then place them in a colander set over a large salad bowl. Let them drain for 1.5 hours.

Pour the collected juice into a saucepan and bring to a simmer over medium-high heat until it reduces to 2 tablespoons. Set aside.

Combine the drained apples with the remaining filling ingredients.

Place the two circles of dough on a baking sheet. Use one of the circles to line a tart pan, ensuring it fits snugly.

Arrange the apples in concentric circles on the bottom of the tart, from the outside in, with the center slightly higher. Pour the remaining liquid over the apples in the salad bowl.

Cover with the second layer of dough, seal the edges, and crimp them if desired. Make three incisions in the center and brush the top with the reduced juice.

Place the baking dish on the oven rack, on a baking sheet lined with parchment paper, and bake for 30 minutes at 220 °C. Then, transfer to the lower rack and continue baking for another 20 minutes.

Let it cool for 4 hours before serving.