Apple Pie

This is a lovely apple pie that is quite easy to make :) Unfortunately, when I did mine, I couldn't use the stove to soften up the apples for the filling but I can assure you it works both ways :) If you don't cook the apples it won't be as level, but who cares about presentation when it tastes amazing? :D Also, my tin was 20cm in diameter, the bigger your tin the lower the pie :)

Ingredients for a 20cm tin

300 g of flour
3 teaspoons of baking powder
100 g of sugar
vanilla sugar
1 egg
175 g of cold butter, diced
1 kg of apples (or a bit more :) )
a couple of tablespoons of sugar for the fillling (depending on your taste!)
cinnamon
nutmeg
a bit of lemon juice
125 g of icing sugar

Start off by making the sweet shortcrust pastry, as it will need to cool in the time you'll prepare the filling :) Mi together the flour, baking powder, sugar, vanilla sugar, egg and butter and knead until it forms a homogenous dough. Wrap it in cling film and place in the fridge for at least 30 minutes.

In the mean time, peel and core and slice the apples into about 0,5cm pieces. Now either place them in a sauce pan, add sugar to taste but at least 75 g, add a bit of cinnamon and nutmeg to taste and cook down until it all becomes sort of a mushy filling. The other option would be to simply place them in a bowl, mix with the sugar and spices and leave them :)

Take out your pastry from the fridge, and halve it. Then roll one out bigger than the diameter of your tin (you need to make sure you have high "sides" for this!) and place it in the greased tin. Make sure your sides are high enough for your filling. Poke the dough with a fork a couple of times. Bake in the preheated oven at 175°C for 10 minutes. Then pour your filling in and level it out. Roll out the second half of the dough and place on top, making sure that all the sides are sealed. You might want to use a fork to push the sides and the top together. Once again, poke the pastry with a fork. Bake in oven at 175°C for 50 minutes. Mix the icing sugar with the lemon juice until you get a nice icing sugar glazing and once the pie has cooled down, pour over the top :) (when I took the pictures I hadn't done that yet). Enjoy :)