Apple pie: a tasty fall dessert!

INGREDIENTS

Crust:

330 g of FLOUR

165 g of SOFT BUTTER

1 WHOLE EGG

2 EGG YOLKS

130 grams of CASTER SUGAR

1 teaspoon of BAKING POWDER

GRATED LEMON ZEST OF 1 LEMON

PINCH OF SALT

 

Filling:

5 big APPLES

3 tablespoons of SUGAR

1 teaspoon of CINNAMON POWDER

1 SMALL LEMON (zest and juice)

 

METHOD

First of all, prepare the crust, by mixing butter, sugar, lemon zest and salt. Then add eggs, one by one. At the end add flour mixed with baking powder.
Put the dough in the fridge to rest for an hour, in the meantime prepare the filling.
Cut the apples into small pieces, put them in a pan, add cinnamon, sugar, grated lemon zest, and lemon juice. Stir it well.
Place on medium heat and cook slowly for 15 to 20 minutes, crushing the fruit from time to time.
Drain the apples with cullender, and keep the juice.
Divide the dough into two parts, one larger, one smaller. Roll out the biggest part, with the help of rolling pin to a thickness of 5 - 6 mm and put it in a baking pan perfectly buttered and floured. Prick the bottom with the fork.
Add the apple stuffing.
Roll out the second piece of dough and lay it on top and seal the edges.
Cut the surface of your apple pie with oblique stripes and brush it with a little apple juice and sprinkle with 1 tablespoon of sugar.
Bake the pie in a hot oven at 180 ° for the first 20 minutes, then lower to 160 ° and continue for another 30 minutes. Halfway through cooking, brush the surface of the cake with the preserved apple juice and sprinkle with some more sugar.