Apple Pie

INSTRUCTIONS

• 1
  Place paper towels on a baking sheet. Quarter the apples, remove the cores, peel them, and slice them into approximately 5 mm thick slices. Evenly lay them on the baking sheet. Place paper towels over the apples and set aside.
• 2
  For the dough, beat the butter and sugar in a large bowl until combined. Crack in the whole egg and the yolk (reserve the egg white for later to brush the pie).
• 3
  Then add the flour in thirds until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and chill for 45 minutes.
• 4
  Then mix 140 g of sugar and cinnamon for the filling in a bowl.
• 5
  Preheat the oven to 190 °C.
• 6
  Cut off a third of the dough and keep it wrapped while rolling out the rest to line a pie dish – 20–22 cm round and 4 cm deep – leaving a slight overhang.
• 7
  Roll out the remaining third into a circle about 28 cm in diameter.
• 8
  Pat the apples dry with a paper towel and coat them with the cinnamon and sugar mixture. Then stack the apples into the dough-lined dish.
• 9
  Brush the edge of the rolled-out dough with a little water and place it over the apples. Make at least 6 small cuts in the dough to allow steam to escape.
• 10
  Brush the pie with the egg white and sprinkle with powdered sugar.
• 11
  Bake for 40–45 minutes until golden, then remove and let rest for 5–10 minutes.