Making of:
Transfer the mixture, which will still be a little runny, to the work surface, divide it into two equal parts and very briefly shape the discs with your hands, which we wrap in transparent foil and leave to cool in the fridge for 2 hours (minimum 1 hour). *If you don’t have a multi-tasker, knead the dough with your hands… first rub the butter into the floury ingredients, and finally add the water in a light stream and very quickly form discs, taking care not to heat the dough too much.
About 20 minutes before the end of the cooling period, start preparing the filling …clean the apples and chop them into as thin slices as possible. Add all the other ingredients for the filling and mix well.
Roll the chilled 1/2 dough into a circle d28 cm, transfer it to a pie dish (greased with butter, d23 cm, the slightly deeper dish, intended for pies of this type).
A little dough will stick out over the edge of the pan, but that’s ok. Prick the bottom a little with a fork and spread the filling. Put the container back in the fridge while you roll out the other half of the dough. Cut strips of the desired width from the other half.
Interlace them over the apple filling as desired. Cut off the excess dough with scissors and firmly connect the ends of the first dough and the strips. Leave everything to rest for another 30 minutes in the fridge, then coat the upper strips with beaten egg yolk and sprinkle with crystal sugar.
Bake the pie in an oven heated to 180 degrees (in my oven, baking takes exactly 70 minutes, with the fact that for the last 15 minutes of baking, I lower the pan to the very bottom of the oven…adjust the baking and temperature to your oven). Cover the baked pie with baking paper and leave it at room temperature for at least 3 hours before serving. Serve with ice cream and caramel sauce.
**Notes : Regarding the process of cooling the dough itself before baking in several stages… with cold ingredients and not much heating during preparation, as well as cooling in the fridge, you will provide a really perfect short dough that you can use for many other fillings. The apples I mostly use are my favorite, pickled Granny Smith, and excellent varieties for this type of cake are Pink Lady and Golden Delicious.
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