This is a lovely Thanksgiving dessert for your family and friends. Try this fall recipe, you will love it!
Cuisine: European cuisine
Keyword: apple season, cinnamon, easy pie, fall recipe
Author: Cooking Journey
For the pastry:
1/2cupsugar/ 80 g
2 1/3cupflour/ 300 g
3/4cupbutter (cold and cubed)/ 200 g
2-3tbspwater/ 30 ml
For the filling:
11small apples/1,5 kg
1/2cupsugar/ 70 g
1egg yolk for brushing the top
Make the pastry. Combine sugar and flour in a bowl. Add few butter cubes and press them into the flour-sugar mixture with two forks or pastry maker. Combine with all butter cubes.
Add egg and water. Combine, using the fork, then form the dough with your hands.
Wrap the dough in plastic and leave in the fridge for at least 1 hour.
Meanwhile prepare your apples. Wash them, peel, remove the core. Make thin slices and transfer them to a large bowl. Add freshly squeezed lemon juice, and combine. Then add cinnamon, sugar, flour and combine until apples are covered.
Preheat the oven to 356 F / 180 C.
Remove the dough from the fridge, unwrap it and slice in half.
For the ball from one half and roll the thick round for the pie form.* Place the pan on the dough and cut the round for the bottom of the pie. Add it to the pan.
From the leftovers make 2-3 pieces for sides and put them in the pie pan, pressed to the sides. Make sure to press the stitches really well.
Sprinkle semolina on the bottom of the pie and place apples, leaving the juices in the bowl. Apples should be filled to the top of the pan.
From the other half of the dough, form the round and roll it. Using the pastry decorater knife make decoration, or cut the 1/2 inch lines and place them on top of the pie. You can also roll the dough, make few holes with small cookie cutters and place the round on top of the pie. Press the decoration to the sides of the pie.
Brush the top of the pie with egg yolk.
Cover the top with foil, bake for half an hour. Then brush with leftover egg yolk and bake uncovered for 30-40 min until apples are softened and the top is browned.
Let it cool in a pan, then transfer it to the serving plate.