Closed Apple Pie (with Whole Wheat Flour)

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can replace part (1/3) of the apples with thinly sliced pumpkin or pear flesh, and also enrich the filling with your favorite spices: ground ginger, cloves, nutmeg, etc.

Ingredients

Whole Wheat Flour - 4.4 oz
Oat Flour - 1.8 oz
Salt - 0.1 oz
Brown Sugar - 2.1 oz
Unsalted butter - 4.4 oz
Antonovka apples - 21.2 oz
Lemon Juice - 0 fl oz
Ground Cinnamon - 0.1 oz
Cornstarch - 0.3 oz
Chicken Egg - 1 piece
Milk - 0 fl oz

Step by Step guide

Step 1

Prepare the classic shortcrust pastry: add a pinch of salt and diced cold butter to the sifted flour. Rub the mixture into crumbs, adding a couple of tablespoons of ice water if necessary, and quickly knead the dough. Divide it into two parts: one larger and one smaller, wrap each in plastic wrap, and refrigerate for 40-60 minutes.

Step 2

For the filling, peel and core the apples, slice them into medium-thick pieces, and mix them with cinnamon, lemon juice, sugar, and cornstarch. In a separate bowl, whisk the egg with the milk.

Step 3

Preheat the oven to 180°C. On a generously floured surface, roll out the larger portion of the cold dough (for a mold with a diameter of 18-21 cm) and cover the prepared mold with it. Place the filling on top of the dough. Then roll out the second portion of dough and cover the filling with it. Seal the edges of the bottom and top layers of dough together. You can cut out shapes from the scraps and decorate the pie to your liking. Brush the surface of the pie with the egg-milk mixture and carefully make a small cut in the center (this will allow steam to escape and help the pie bake evenly).

Step 4

Place the pie in the oven and bake for 30 minutes. Then reduce the temperature to 170°C and bake for another 20-25 minutes. The finished pie will have a beautiful golden crust.