- 310 g Küchenmeister wheat flour T405
- Pinch of salt
- 225 g cold butter
- 120 ml ice water
- 115 g butter
- 25 g Küchenmeister wheat flour T405
- 60 ml water
- 100 g sugar
- 110 g Sweet Nature brown cane sugar
- 2-3 tsp. cinnamon
- 8 apples e.g Granny Smith
Cut the butter with the flour until mixture resembles large streusel crumbs. Slowly add the water and knead until a smooth dough forms. Roll the dough into a ball, wrap in cling film and refrigerate for two hours. Grease and flour a pie or tart baking form (that has a removable bottom (Ø26cm, 4cm high).
Split the dough in half. On a floured surface, roll half of the dough out. Place the dough into the prepared baking form, and press the dough to form an edge. Wrap the other half in plastic wrap and refrigerate.
Preheat the oven (electric 220°C/circulated air 200°C).
To prepare the filling: Melt the butter in a pot. Add in the flour, and stir until combined. Add the water, sugar and cinnamon, and bring to a boil. Lower the heat and simmer for a few minutes. Remove from the stove.
Peel, quarter, discard the seeds, and chop the apples into small pieces. Place the apple pieces into the pie crust. Roll out the rest of the dough on a floured work surface. Slice the dough into strips and create a lattice over the apples. Carefully pour the butter-sugar mixture over the lattice.
Bake the pie in the preheated oven for 15 minutes. Then lower the temperature (electric 175°C/circulated air 155°C) and bake for another 35-45 minutes. Remove the pie from the oven, and cool on a wire rack.
Apple pie tastes fantastic with vanilla ice cream or freshly whipped cream!