- 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 Jonagold or Boskop
Knead the flour and butter together until it resembles coarse crumbs. Slowly add the ice water and continue to knead until a smooth dough forms. Form into a ball, wrap in cling film and refrigerate for ca. 2 hours. Grease and lightly flour a springform pan with a removeable base.
On a lightly floured surface, roll out 2/3 of the dough and carefully place it in the pan forming a rim/edge.
Preheat the oven (electric 220°C/convection 200°C).
For the filling: Melt the butter in a pot. Add the flour and stir until smooth. Mix in the water, sugar and cinnamon, and bring to a boil. Reduce the heat and allow to simmer for a few minutes. Remove from the stove.
Peel, quarter, remove the seeds, and cut the apples into small pieces. Place the apple pieces in the spring form. Roll out the rest of the dough, slice into thin strips and create a lattice over the apples. Carefully pour the butter sugar mixture over the lattice. Bake the pie for 15 minutes. Reduce the temperature of the oven (electric 175°C/convection 155°C) and continue baking for another 35-45 minutes. Remove from the oven, and allow to cool on a wire rack.