Apple pie

Ingredients10

• all-purpose flour300 g
• cold unsalted butter170 g
• ice water80 ml
• salt1 tsp
• tart apples1 kg
• granulated sugar150 g
• cornstarch2 tbsp
• ground cinnamon1 tsp
• lemon juice1 tbsp
• unsalted butter20 g

Method

1. Cut the cold butter into the flour and salt until the mixture resembles coarse crumbs, then add ice water just until the dough holds together.
2. Divide the dough in half, flatten into disks, wrap, and chill for at least 30 minutes.
3. Peel, core, and slice the apples, then toss with sugar, cornstarch, cinnamon, and lemon juice.
4. Roll out one dough disk and line a 23 cm pie dish; add the apples and dot with butter.
5. Roll out the second disk, cover the pie, seal and crimp the edges, and cut a few vents in the top.
6. Bake at 200°C for about 20 minutes, then reduce to 175°C and bake until the crust is golden and the filling bubbles, about 40 minutes more.
7. Cool the pie on a rack for at least 1 hour before slicing so the filling sets.