Apple pie, American-style apple pie

This time Míriam, from The Winter Guest , makes our mouths water with this Apple Pie, made in a classic Emile Henry style mold . Don't miss the recipe, it's certainly as delicious as it sounds!

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

The dough with which the apple is covered is usually broken dough. These apple pies are traditionally made in deep and somewhat open ceramic molds , like the one you see in the photos. They are not usually unmolded and are served directly from the mould.

Ingredients

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

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

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

Elaboration

First, prepare a batch of shortcrust pastry for the base of the cake. In a kitchen robot or blender with blades we put the butter in cubes, the flour and the salt. We mix at maximum speed in short intervals, until we obtain a sandy mixture, but in which a little bit of butter can still be seen.

Add the ice water and mix well, without kneading, just until smooth. Roll out the dough with a rolling pin to the size of the mold (previously buttered and floured), on the lightly floured countertop, and carefully place it on it. We cut the edge leaving it protruding a little. We wrap everything well in plastic and let it rest in the fridge for at least an hour.

Just before finishing the rest we prepare the apple filling. First we mix in a bowl the sugar, cinnamon, salt and flour. We booked.

Peel the apples, cut them in half and then into large wedges. We are putting them in a bowl and sprinkling immediately with the lemon juice, so that they do not blacken. Once all the apples have been cut, add the sugar mixture and stir well so that all the apple segments are covered.

We take out the base of the cake from the fridge and put the apple. The pile must stand out because later in the cooking the apples reduce a lot.

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

Brush the surface with beaten egg and open three or four openings with a sharp knife so that the steam can escape. We cook the cake at 180° for 60-70 minutes.

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