Pie is not a cake. Rather, my apple pie is a caramelly-cinnamony-apple mass, that is barely being held together by a buttery-flakey dough shell. Perfect still slightly warm with a scoop of vanilla ice cream – or the next day when one sneaks a few bites from the pan.
Recipe – Apple Pie
Amount: 2 pie
Prep time: 60 minutes preparation, at least 4 hours chilling, 60 minutes baking time
250 g flour
2 Tbsp white sugar
1 pinch of salt
250 g cold margarine
65 ml ice cold water
800 g apples
1 Tsp cinnamon
2 Tbsp starch
1 pack vanilla sugar, about 1 Tsp vanilla extract
Flour to roll out the dough
50 g margarine
15 g flour
30 ml water
100 g brown sugar
1/2 Tsp salt
In a bowl stir together 250 g flour, 2 Tbsp white sugar and a pinch of salt.
Now add 250 g cold margarine in small cubes to the dry ingredients in the bowl. With a dough cutter or two knifes crossing the dough, cut up the cubes into even smaller pieces. Working quickly.
Once the cubes are about pea sized add 65 ml ice cold water and stir together until a dough forms.
Form the dough into a disc and let cool in the fridge for at least 4 hours or overnight.
When you are ready to bake the pie:
Core and cut 800 g apples into small cubes.
Stir the apple cubes together with 1 Tsp cinnamon, 2 Tbsp starch and 1 pack vanilla sugar, about 1 Tsp vanilla extract. One shouldn’t see anymore white form the starch and the cinnamon should be evenly distributed.
Preheat the oven to 425° F (220° C, upper and lower heat).
Grease a pie dish and set aside.
Flour the working surface and roll 2/3 of the dough out for the bottom of the pie. Turning every now and then and dusting with more flour, to prevent the dough from sticking to the surface.
Add the bottom into the pie dish and press the sides onto the form. Fill with the apples.
Now roll out the remaining 1/3 of the dough and cut into stripes. Places them in a braid on top of the pie.
To finish the pie with a caramel crust melt 50 g margarine in a pot. Stir in 15 g flour until no lumps are visible. Now add 100 g brown sugar, 1/2 Tsp salt and 30 ml water. Let the caramel come to a short boil. Baste the rim of the pie with the sauce and drizzle the remaining sauce evenly over the top.
Place the pie on the lowest rack in the oven and bake 15 minutes at 425° F (220° C, upper and lower heat). Then turn the oven down to 350° F (175° C, upper and lower heat) and bake for another 45 minutes.
Tastes best on the first day, but will also keep covered and if possible refrigerated for up to 2 days.