Apple Pie

Ingredients for 1 servings:

• 140 g vegetable fat
• 1 ½ tbsp butter
• 330 g flour
• 1 ¼ tsp salt
• 40 ml water
• 800 g apples, sour, e.g. Granny Smith or Idared
• 80 g sugar
• 2 tbsp cornstarch
• ¾ tsp cinnamon
• 1 pinch of nutmeg, freshly grated
• some flour
• 1 medium egg yolk
• some lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 6 hours; Total time approx. 1 day 7 hours

Apple Pie, a classic, also for afternoon coffee

In a small bowl, briefly whisk together the vegetable shortening and butter. In a second, large bowl, combine the flour and salt. Add half of the shortening mixture and mix gently with a fork. Add the remaining shortening and continue stirring until the dough is lightly crumbly. Then add just enough cold water, a tablespoon at a time, until the dough can be formed into a ball. Work the dough quickly; do not knead it; only press it lightly, otherwise it will become crumbly and too hard after baking. Wrap the pie dough in half in aluminum foil and refrigerate for at least 30 minutes. Preheat the oven to 210°C and grease a pie dish or springform pan. Wash, peel, halve, core, and thinly slice the apples, then drizzle with lemon juice. Carefully roll out one half of the dough on a lightly floured surface, 2 cm larger than the pie dish, to a thickness of 3 mm. Line the bottom and sides of the baking dish with the dough. Let the dough hang over the tin or pull it up. Spread the apple slices on the pie crust. Combine the sugar, cornstarch, cinnamon, and nutmeg in a flour sifter and sift evenly over the apples. Roll out the second half of the dough 2 cm larger than the baking tin to a thickness of 3 mm and place it on top of the apples using a rolling pin to form a lid. Let the edge hang over the tin. Trim off the two overlapping edges of the base and lid to a height of 1 cm and press them together with your fingers to create a wavy line. Prick the dough lid several times with a fork to allow steam to escape and prevent the lid from rising during baking. Whisk the egg yolk with 2 tablespoons of water and brush the lid with it. Bake in the middle of the oven (190°C fan oven) for 10 minutes, then reduce the temperature to 170°C (150°C fan oven) and bake for another 40 minutes. Serve the apple pie warm with whipped cream and a scoop of vanilla ice cream. Tip: You can also sprinkle the apples with 100 g of chopped almonds or walnuts.