for 12 pieces

Shortcrust pastry

300 g	white flour
½ parcel	baking powder
100 g	sugar
1 parcel	vanilla sugar
1	organic lemon, a little grated zest
100 g	butter, cut into pieces, cold
2	egg, beaten

Filling

800 g	sour apple (e.g. Boskoop), peeled, quartered, cut into approx. 5 mm slices
40 g	sugar
2 tsp	cinnamon
1 tbsp	lemon juice or rum

Pie

1	egg yolk, beaten

How it's done

Shortcrust pastry

Mix the flour, baking powder, sugar, vanilla sugar and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.

Filling

Mix the apples, sugar, cinnamon and lemon juice.

Pie

Halve the pastry. On a lightly floured surface, roll out one half to approx. 4 mm thick, place in the prepared tin. Press the dough in well around the edges and prick the base firmly with a fork. Spread the filling over the pastry base. On a lightly floured surface, roll out the remainder of the dough to approx. 4 mm thick, cut into 6 strips (each approx. 6 cm wide), lay on top of the filling. Press down firmly at the edges, brush with egg yolk.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the pie onto a cooling rack and leave to cool completely.

Show complete recipe