Apple pie, American-style apple pie

This time, Miriam from El Invitado de Invierno has made our mouths water with this Apple Pie, made in a classic Emile Henry style mould . Don't miss the recipe, it's certainly as delicious as it looks!

Yes, you surely know those apple pies that appear in American series, a kind of apple pie, but fatter. You can even imagine the famous Ingalls family eating a delicious, freshly made apple pie in their little house on the prairie... Well, that is the recipe we bring you today.

The pastry used to cover the apple is usually shortcrust pastry. These apple pies are traditionally made in deep, slightly open ceramic moulds , like the one you see in the photos. They are not usually removed from the mould and are served straight from the mould.

Ingredients

Each batch of shortcrust pastry: 125 g cold butter, cut into cubes, 250 g pastry flour, 1 pinch of salt,

60 g cold water. 1 egg to paint the surface.

Filling: 5-6 large reineta apples, juice of one lemon, 125 g sugar, 1 tsp ground cinnamon, 1 pinch salt, 1 tbsp flour, 2 tbsp butter.

Elaboration

First, prepare a batch of shortcrust pastry for the base of the cake. In a food processor or mixer with blades, place the diced butter, flour and salt. Mix at maximum speed in short intervals until you obtain a sandy mixture, but in which you can still see some pieces of butter.

Add the ice water and mix well, without kneading, just until it comes together. Roll out the dough with a rolling pin to the size of the mould (previously greased with butter and flour), on a lightly floured work surface, and carefully place it on top. Trim the edge, leaving a little overhang. Wrap everything well in plastic and let it rest in the fridge for at least an hour.

Just before the end of the resting time, prepare the apple filling. First, mix the sugar, cinnamon, salt and flour in a bowl. Set aside.

Peel the apples, cut them in half and then into large wedges. Place them in a bowl and sprinkle with lemon juice immediately to prevent them from turning black. Once all the apples are cut, add the sugar mixture and stir well to coat all the apple wedges.

We take the cake base out of the fridge and add the apple. The pile should be sticking out because the apples shrink a lot during cooking.

We prepare the second batch of shortcrust pastry in the same way as the base and cover the tart. We cut a little off the outside of the base layer and tuck the excess under the edge of the base. We press one edge against the other to seal it, we can do this with a fork like a pasty.

Brush the surface with beaten egg and open three or four slits with a sharp knife to allow steam to escape. Bake the cake at 180° for 60-70 minutes.

We can eat the cake cold or warm; Americans are very fond of accompanying it with a scoop of vanilla ice cream... not a bad idea, right?