Content

• Ingredients
• Crust
• Stuffing
• To step
• Tips
• Necessities

Although ready-made baked goods from the supermarket can be very tasty, nothing beats a homemade fresh apple pie. Preparing the cake is not nearly as difficult as it seems, the ingredients are dirt cheap and fresh cake is also healthier than cake from the store. All you have to do is make a nice crust and fill it with apple cubes and herbs. Then cover the cake with a second layer of dough, which you cover with milk or egg to get a beautiful golden brown result. If you follow the step-by-step plan below, nothing can go wrong and you can get a delicious fresh apple pie from the oven within a few hours.

Ingredients

Crust

• 250 grams of flour
• 1 teaspoon of salt
• 90 grams of butter
• 5 tablespoons of cold water
• 1 egg (gives the top of the cake a golden brown color)
• Milk (to cover the crust)

Stuffing

• 45 grams of white sugar
• 45 grams of brown sugar
• ¼ teaspoon of salt
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• 3 tablespoons of flour
• 6-8 medium apples (Granny Smith apples are great for pies)
• 1 teaspoon of lemon juice

To step

1. Preheat the oven to 200ºC.
2. Thoroughly clean the counter on which you want to prepare the cake so that you are there knead and roll out the dough.
3. Pour the flour, the salt and the butter in a large bowl. Use a whisk or fork to mash the butter until you can roll it into small balls with the flour. Then slowly add the water.
4. Knead the mixture to a large dough ball. Split this ball into two parts and wrap one in a layer of plastic. Now put the plastic rolled dough in the refrigerator.
   • You can also choose to put both dough balls in the fridge for half an hour before moving on to the next step.
5. Sprinkle some flour over the counter and roll the dough ball out into a round shape about 2 inches wider than the pie pan you plan to use. Some people first put a layer of plastic or baking paper on the counter so that the dough cannot stick to the tray.
6. Slowly pull the rolled out dough off the counter by rolling it around the rolling pin.
7. Now roll out the dough over the pie pan and try to prevent it from tearing. Gently press it into the cake pan and make sure that the edges are also in place.
8. Cut away the edges that protrude above the cake pan. Make sure that about half an inch of extra dough continues to squeak above the rim.
9. Put the cake pan in the fridge.
10. Make the filling. Peel the apples and then cut them into cubes of just under half a centimeter. Toss them in a bowl and add the sugar (both white and brown), salt, lemon juice, nutmeg and cinnamon. Drain the apples for about 20 minutes and mix the remaining liquid with the butter. Let the mixture melt in the microwave until it thickens slightly (this will prevent the crust from getting soggy). Now put the bowl in the fridge.
11. Roll out the second dough ball on a layer of flour, in the same way as you did with the first half of the dough.
    • Top in bars. Carefully cut the rolled out dough into 9 to 10 long strips. You can then place these at right angles to each other so that the filling has the necessary breathing space. This prevents the filling from expanding during baking and crushing the edges of the cake.
    • Top in wide strips. Cut the rolled out dough into wider strips, which may be slightly more manageable.
12. Remove the pie pan with the dough and apple spice filling from the refrigerator.
13. Pour the filling into the pie pan and spread the apple pieces over the dough with a spoon. You should fill the mold to the brim with apple pieces. In the middle of the dough, the apple layer may be slightly thicker and protrude a few centimeters above the edge of the pie pan.
14. Coat the edges of the pie pan with a whisk egg.
15. Now drape the cut dough over the cake.
    • Top in bars. First place a few strips horizontally over the cake and then add strips vertically. Press the ends of the strips against the edge of the bottom dough layer.
    • Top in wide strips.
      
      • Place the dough strips crosswise over the apples.
      • Cut away the ends that hang over the cake pan and press the edges against the edge of the bottom dough layer.
16. Spread some milk or beaten egg over the top layer of dough. This makes the crust a nice golden brown. Now sprinkle the dough with a little sugar and cinnamon to give it that little bit of extra flavor.
17. Bake the cake at 200ºC for 15 minutes. Then set the oven to 190ºC and let the cake bake for another 45 minutes.
    • Remove the pie from the oven when the crust is golden brown.
18. Let the cake cool down for 45 minutes to an hour before cutting it.
19. Ready.

Tips

• For extra flavor, add 2 teaspoons of cinnamon to the flour or replace the 5 tablespoons of water with 5 tablespoons of apple cider.
• If you want to make a vegan version of this cake, use solid coconut oil.
• You can make the filling from just one apple variety, but the pie will taste better if you combine multiple varieties.
• If you don't have a rolling pin, use a large plastic bottle to roll out your dough.
• If you don't think the mixture is sweet enough, add another 20 grams of sugar.
• Replace white sugar with natural sugar or try adding a little less sugar to make your cake healthier. Many apples are already very sweet in themselves, so little sugar will be needed to guarantee a delicious taste.
• If you prefer an extra sweet taste, add some sugar to the flour to make your crust extra tasty.
• Place a layer of baking paper at the bottom of the oven before you put the cake in it. The filling of the pie sometimes spills out of the tin and baking paper is easier to remove than sticky pieces of apple.
• Brush your hands with flour before kneading the dough. This will prevent the dough from sticking to your hands and make it easier to roll out later.
• Do not knead the dough too long to avoid a dry pie crust.

Necessities

• 2 large bowls
• 1 cake pan
• Measuring cups
• Measuring spoons
• Whisk or fork
• Apple peeler or paring knife
• Rolling pin
• Butter knife