Although I am not a fan of pies or apples I must say that a good apple pie is not denied to anyone and I loved this recipe, this dessert is prepared with a dough covering the seasoned fruit and baked leaving a golden and slightly crispy exterior with a soft and flavorful interior.
In the cookbook, The Forme of Cury a recipe for apple pie called tartys in applis is cited and according to that recipe, the ingredients to be placed in the dough are apples, pears, figs, and raisins. The filling was dyed with saffron and the tart was covered with a wafer of dough. Later in the 16th century, the recipe spread throughout the English colonies, and the French, British, and Dutch colonists took it to the other side of the Atlantic and so it became popular in the United States and became a national symbol, "American apple pie".
Ingredients
For the dough:
2 cups of wheat flour
¼ cup sugar
1 teaspoon salt
220 g (2 sticks) unsalted butter (cold and cubed)
½ cup water
For the filling:
6 apples
75 g unsalted butter
¾ cup brown sugar
1¼ tsp ground cinnamon
1¼ tbsp cornstarch / corn starch
¼ tsp salt
2½ tsp water
For the rest:
5 tbsp almond flour (or ground walnuts).
1 egg
1 tbsp water
3 tablespoons brown sugar
Preparation
In a bowl mix the flour, sugar, and salt, add the butter and with your hands mix and pinch it with the ingredients without breaking them up completely so that the dough is flaky.
Add the water to the mixture and knead lightly with your hands just until the dough has come together and the butter pieces are still visible.
Cover the dough with plastic wrap and leave it in the refrigerator for 30 minutes.
Peel the apples and cut them into 1 or 2-cm cubes.
In a saucepan over medium heat put the apples and the other ingredients for the filling and cook the apples until the mixture thickens and you can see the surface of the pan when stirring.
Remove the apples from the pot and let them cool completely before stuffing.
Preheat the oven to 180℃/350℉.
Take the dough, separate a third of it, and set it aside.
On a clean and lightly floured surface stretch the dough with the help of a rolling pin to a thickness of 3 mm, carefully lift the dough using the rolling pin, and place it on the mold.
Lift the sides of the dough, insert them into the corners, and press them against the edges without cutting the edges of the dough yet.
Sprinkle the almond flour or walnuts over the base, add the filling, and flatten with a trowel to avoid air.
Take the remaining reserved dough and roll it out with a rolling pin to a thickness of about 2 mm and cut the dough into 2 cm strips.
Arrange the strips in such a way as to form a net (you can make the topping in other ways if you wish).
Cut the edges of the dough leaving about 1 cm excess.
Fold the edges inward and create a thicker border, (you can create small peaks or other decorations around the edge if you wish).
In a bowl mix the egg and water, paint the grid and edges without splashing the filling, and sprinkle the sugar over the pie.
Cover the edges with aluminum foil and bake for 30 minutes.
Remove the foil and bake the pie again for another 30 minutes.
Remove the pie from the oven and let it rest for a few minutes until the temperature drops a little.
Serve a slice on its own or with a scoop of vanilla ice cream.