Apple Pie 🇺🇸

In Italy Apple tart, in America Apple pie, great for ending a meal on a sweet note by Mirko Giacometti.

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Ingredients for a 26cm cake 

For the shortcrust pastry:

• Flour type 00 350g
• Butter 175g
• 2 Whole eggs
• Sugar 140g
• Water 2/3 tablespoons (if necessary) 
• Seeds of a vanilla pod (or a few drops of vanilla extract) 
• Zest of 1 lemon or 1 orange (optional) 
• Apples 3

Procedure:

Cut 175g of butter into cubes at room temperature and knead it with 140g of sugar. 

We combine the eggs with the vanilla bean seeds and, if we want to give it a tangy flavour, the zest of a lemon.

Finally, we add 350 g of well sifted flour. 

Knead until a compact dough is obtained; if necessary, moisten with 2 tablespoons of water to compact the dough. 

Let the pastry rest, at least one hour, wrapped in cling film or in an airtight container in the refrigerator.

In the meantime, peel and slice two apples, remove the cores and cut them into thin slices.

After the resting time has elapsed, we roll out the shortcrust pastry with a rolling pin on a clean, lightly floured pastry board or surface.

We roll out the rolled out shortcrust pastry in a cake tin and cover it with apple slices, overlapping them by several turns. 

We cover with a layer of pastry.

With a knife we cut and remove some dough following an imaginary design.(optional)

Baking:

We bake in the oven at 180° for 35 minutes in ventilated mode, after the time has elapsed we check the baking with a skewer in the centre of the pie, it should come out dry.

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