Apple and cinnamon pie

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the flour, granulated sugar, and salt. Rub in the butter with your fingertips, leaving some small pieces. Add 80 ml ice water and bring together; add the rest only if the dough is too dry.

2. 02

   Divide into two discs, cover, and refrigerate for 30 minutes. Slice the apples 4 mm thick and mix with the brown sugar, cornstarch, cinnamon, and lemon juice.

3. 03

   Roll one disc to 3 mm and line a 23 cm pie dish. Fill with the apples, mounding them slightly in the center. Roll out the other disc, cover, and seal the edges.

4. 04

   Cut four slits in the top to let steam escape. Brush with beaten egg and refrigerate for 20 minutes. Meanwhile, preheat the oven to 190 °C with a baking sheet on the lower rack.

5. 05

   Set the pie on the hot baking sheet and bake for 45 to 50 minutes, until deeply golden and the filling bubbles through the slits. Shield the edges with foil if they brown too quickly.

6. 06

   Cool for at least 100 minutes before slicing so the filling can set. Keep covered in the refrigerator for up to 3 days and warm individual slices if desired.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.