Apple pie

40 dkg (2 cups) flour
1/2 teaspoon backing powder
1 egg yolk
1 tablespoon vanilla sugar
12 dkg (1/2 cup) sugar
20 dkg butter (1 cup) (unsalted melted)
2 tablespoon double cream
salt
a hint of cinnamon

Mix them into a dough. Divide it in two, roll out each, and put one at the bottom. The simplest way is to roll it out on a silicone sheet and just lift it into the baking tin. Otherwise it’s a bit sticky and comes apart easily. The dough is moist enough, I don’t use butter or baking spray in the dish. This amount of dough yields a very thin crust, as the whole magic is really about the apple filling…

I usually use this medium size glass oven dish (35*25 cm), but any similar size tin will do:

For the filling, I peel, core, and grate the apples. I love sour ones, so I usually go for Bramley apples or Granny Smith. The more the better, probably 10-12 big ones.

This goes on the bottom crust, on top of that about a table spoon of brown sugar and a hint of cinnamon. I cover the whole with the other half of the dough.

It bakes golden brown at 160°C in 50 minutes.

While it’s hot, the filling will not stay in one piece, but if it can coll for a few hours, it’s very nice and presentable. Heavenly with some vanilla ice-cream.