As for the shortcrust pastry, it is simple, with only a few ingredients… the important thing is to use really cold butter cut into cubes and very cold (icy) water, and that the dough should not be heated too much with your hands.
It would be best to use a mixer to prepare this dough, but if you don’t have one, then there is nothing left but to mix carefully and quickly by hand. The next important item is cooling the dough, it would be best if it rests in the fridge for 2 hours, and at least 1 hour before rolling. Since the dough is rolled out and the pie is filled and covered with the top layer of dough, it needs to rest in the fridge for about 30 minutes before baking… this and proper baking guarantees a perfectly crispy dough.
Required ingredients:
Short pastry
– 350 g of flour (1/2 smooth, 1/2 sharp),
– 250 g of cold butter cut into cubes,
– 1 small teaspoon of salt,
– 2 large spoons of sugar
– approx. 100 ml of cold (ice) water
Filling:
-700 g of sliced apples (Granny Smith variety),
-juice of ½ lemon,
-150-200 g of sugar (depending on how sweet the apples are),
-30 g of jam (or toffee pudding powder),
-2 teaspoons of Ceylon cinnamon.
– 1 egg yolk and a little milk for coating
-optional: ice cream and caramel topping
Making of:
Dough: Pour flour, salt, sugar and 1/2 the amount of butter into the bowl of a multipurpose mixer and mix briefly. Add the remaining 1/2 of the butter and mix until the mixture becomes loose and loose (it all takes a short time). Then slowly pour water and mix for some time.
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