Home made apple pie | Milkbottle

Home made apple pie


The perfect home made apple pie is always welcome

240 gr flour
30 gr powdered sugar
150 gr chilled unsalted butter, cut into pieces 1 egg
1/2 tablespoon cold water
12 large apples
lemon zest
50 gr butter
1 teaspoon cinnamon powder 1/2 tablespoon grated ginger
egg wash: 1 large egg beaten with 1 tablespoon milk
lemon juice
brown sugar
Mix flour and powder sugar and rub the butter in with your fingers. Add egg and water and quickly mix dough. Do not knead.
Wrap dough in plastic wrap and cool for at least one hour.
Preheat oven to 180 degrees celsius.
Peel apples and grate them. Immediately sprinkle with lemon juice.
Put butter, sugar and spices into frying pan and heat it.
Add grated apples and stew until apples are soft. Let them cool down.
Cut short pastry into two pieces (one slightly larger than the other).
Roll the larger piece on a floured surface into a circle with a diameter of 30cm (approximately 0,5 cm thick).
Lay dough circle into a tarte mold (24cm diameter) and gently press down edges.
Fill with softened apples.
Roll out second dough disk on floured surface. Cut the dough into 0.5 - 2 cm wide strips.
Lay half of the strips across the filling. Fold back every other strip.
Place another strip perpendicular at the folded edge of the strips.
Unfold the folded strips so they lie over the perpendicular strip.
Fold back the other set of strips.
Repeat with the remaining pastry strips to cover the pie with the lattice.
Gently press dough together with your fingers on the edges and cut off dough that stands out.
Brush lattice with egg wash.
Sprinkle lightly with brown sugar.
Bake on the lowest level for about 35 minutes.

Image and recipe: Michaela Gabler via Taverne Agency

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