Apple Pie Like in the USA
A gourmet apple and cinnamon tart, decorated with lattices of pastry... A delight to share!
Ingredients
Dough (background and decoration)
- 300 g all-purpose flour
- 230 g very cold unsalted butter in small cubes
- A pinch of salt
- 2 cs light brown sugar
- 100 g frozen water
- 1 cs cider/white vinegar or lemon juice
Apple filling
- 6/7 Granny Smith apples (green) + or - depending on their size
- 120 g light brown sugar
- 1 cc cinnamon powder
- 0,25 cc 4 spice powder mix
- 0,5 cc natural vanilla extract
- 1 cs lemon juice
- 2 cs flour or cornstarch
- 20 g diced soft butter
Gilding
- 1 oeuf
- 1 cs milk
- light brown sugar
Prepare in advance
Pate
- In a container (or in a blender), mix the flour, brown sugar and salt. Add cold diced butter. Mix or crumble with your fingers to have a sandy texture. It is normal if there are small pieces of butter left.
- Mix the ice water and the vinegar then add the previous ingredients little by little. With a fork, mix to create a ball of dough. It should be slightly sticky. Do not overwork the dough so that it remains light and crispy when cooked.
- Cut the dough in half, make 2 flattened discs and wrap them in cling film. Refrigerate 1 hour.
Garnish
- While the dough is resting: peel, core and cut the apples into 0,5cm slices. In a container, put the apple slices, and sprinkle them with lemon juice. Pour in the brown sugar, spices, vanilla and flour. Mix everything for a homogeneous result.
- Roll out the first disk of dough on the work surface to a diameter of about 30cm. Place it in a buttered and floured 23cm pie pan. Add the apple filling (without their juice) on the bottom of the pie, trying to squeeze the slices together, and raise them slightly above the edge of the pie, to have a well-filled apple pie after baking. Place chunks of butter on top.
- Roll out the second disk of dough on the work surface. Cut strips about 2,5cm wide. Cover the pie with half of these strips. Lift every other strip and place a strip perpendicularly then fold the raised strips. Do this to create the set of braces. Seal by rolling the remaining dough from the edges onto itself or by pressing the edge with a fork (depending on the desired effect). Refrigerate 10 minutes.
- Preheat the oven to 190 ° traditional heat.
- With a brush, coat the apple pie with the egg/milk mixture so that it is golden brown. Sprinkle with brown sugar.
- Bake for about 50 minutes (this varies according to your mold and your oven). Halfway through cooking, add an aluminum foil to prevent the top from burning. In the end it should be golden brown.
- Remove from the oven and leave to cool in its mould: this apple pie can be eaten warm or cold according to taste, on its own or with a scoop of ice cream...
Notes
She keeps at room temperature for up to 2 days.
To keep it longer, I advise you to put it in the refrigerator for up to 4 days. After the fridge, you have to think about bringing it back to temperature before tasting so that it regains all its flavors.