Shortcrust Pie with Green Apples

Baking and Desserts | American cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Shortcrust pie with green apples

Ingredients

Self-rising flour - 8.8 oz
Corn Flour for Polenta - 3 oz
Butter - 7.8 oz
Raw cane sugar - 3.2 oz
Egg white - 1 piece
Green Apples - 6 pieces
Brown Sugar - 4.9 oz
Meyer Lemon Juice - 1 tablespoon
Nutmeg - 1 teaspoon
Wheat Flour - 2 tablespoons
Water - 3 tablespoons
Ground Almonds - 0.9 oz
Milk - to taste
Sugar - to taste

Step by Step guide

Step 1

Grease a round pie dish with butter. Sift the self-raising flour and corn flour into a bowl and add 180 g of finely chopped butter, mixing with your hands until it resembles breadcrumbs. Add the cane sugar and a pinch of salt. Mix well and add 1 lightly beaten egg. Combine and place on a floured surface, knead lightly, shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.

Step 2

Press two-thirds of the dough into the dish, roll out the remaining dough to fit the dish. Refrigerate everything for 20 minutes. Preheat the oven to 392°F and heat a baking tray.

Step 3

In a large skillet, melt the remaining butter, add the peeled and thinly sliced apples, and mix well. Add the lemon juice, brown sugar, and nutmeg. Cook for 2 minutes until softened.

Step 4

Dissolve 2 tablespoons of flour in 3 tablespoons of water and add the mixture to the apples, then add the almonds. Bring to a boil and cook, stirring, for 2-3 minutes. Transfer to a bowl and let cool.

Step 5

Place the filling in the dish with the dough, cover with the rolled-out dough and lightly seal the edges. Prick the top in several places with a fork and brush with milk, then sprinkle with sugar. Place on the hot baking tray and bake for 40 minutes until golden.