Such a simple and easy dessert, yet so delicious! The day I baked this apple pie it was gone after a few hours, so if you have some guests coming over, it’s better to make two of these pies 😉
If you have any pie crust leftovers, you can cut them out into different shapes, sprinkle with some sugar and cinnamon and bake them. You’ll get shortbread-like biscuits.
This apple pie has a flakey, buttery crust and a bubbly, thick apple filling. Of course, it tastes best warm, so eat it a few minutes after it’s baked or heat it up in the microwave later. Serve it with a scoop of vanilla ice cream or some whipped cream.
- 2 cups flour
- 180 g butter
- 5 tablespoons icing sugar
- 2 egg yolks
- pinch of salt
- 1 kg apples
- 3 tablespoons brown sugar
- lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon potato starch
- Mix together the flour, icing sugar and salt. Next, work the butter into the dry ingredients until it resembles bread crumbs. Add the egg yolks and stir everything together by hand until a dough forms.
- Form the dough into a ball, wrap in plastic wrap or tin foil and refrigerate for 30 minutes.
- In the meantime, make the filling: Peel and cut the apples into bite-size pieces, removing the core. Mix them with the lemon juice, brown sugar and cinnamon. Cook over a medium-low heat for about 5-7 minutes, until apples soften and release their juices. Set them aside for about 5 minutes until they slightly cool down (they should be warm, not hot). Add the potato starch and mix it very quickly with the apples.
- Preheat oven to 180°C/350°F and grease a spring form pan/pie dish/tart pan with butter.
- Cut the dough in half and roll out each half on a floured surface to fit your pie tin (it should be about 0.5 mm – 1 cm in thickness).
- Line the bottom and sides of your tin with the first dough disk and prick it all over with a fork. Cut the second disk of dough into 5-7 cm strips.
- Fill your pie shell with the apple filling. Lay out some dough strips on top of the filling. Lay the remainder of your strips running perpendicular. You can weave them, but you don’t have to.
- Bake the pie for about 20-30 minutes, until the edges are lightly brown.
- After it cools down, sprinkle with icing sugar.