The Real American Apple Pie
- For the pastry:
- 250 grams of plain flour
- 140 grams of butter
- 1 tsp of ground cinnamon
- pinch of salt
- cold water
- For the filling:
- 2 apples (preferably Granny Smith)
- 110 grams of unsalted butter
- 3 tablespoons of flour
- 80 grams of white sugar
- 80 grams of light brown sugar
- 60 ml of water
- pinch of salt (optional)
- cinnamon to sprinkle over the apples
- For the upper (crispy) crust:
Level of difficulty Average
Cost Average budget
Heat the oven to 220 C.
Add flour to the bowl along with a pinch of salt and cinnamon.Cut the butter into squares and incorporate it into the flour by rubbing the butter and flour together.
Add enough cold water to make a smooth dough. Wrap the dough in cling film and refrigerate for about half an hour.
For the filling, melt the butter in a saucepan, then add flour to the butter.
Add the two sugars (white and brown) to the saucepan along with water and salt.
Let the mixture simmer for a few minutes, remember to stir the caramel mixture a few times.
After the caramel mixture is done, remove from heat and let it cool for a few minutes.
Peel, core and then slice the apples. Remove the dough from the fridge and divide the dough into half.
Remove the dough from the fridge and divide the dough into half. Roll the dough, place the first rolled out dough into the pan, then add the sliced apples, the cooled caramel, a big pinch of cinnamon and then cover with the second rolled out dough that will form the upper crust. Form slits in the upper crust, gently rub milk into the crust and sprinkle with white sugar to form a crispy crust.
Bake the pie first for 15 min at 220 C, then reduce the temperature to 175 C and bake for a further 35-40 minutes.