Ingredients

The following ingredients have 7 Servings
  • 2 ½ cups (320g) all-purpose flour
  • 1 cup (226g) unsalted butter (, chilled)
  • 1 tsp (5g) salt
  • 2 tbsp (30g) sugar
  • 1 egg (, beaten)
  • 3-4 tbsp ice cold water
  • 26 oz (750g) apples - peeled (, cored and thinly sliced)
  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) cornstarch
  • 3/4 tsp (2g) cinnamon
  • 1/4 tsp (1g) nutmeg
  • 1 tbsp (15ml) lemon juice
  • Zest from a lemon
  • 1 egg (, beaten)
  • 1 tsp (5g) sugar

Instruction

  • In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
  • Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon, nutmeg and lemon zest.
  • Place the apple slices into a large bowl, add the sugar mixture and lemon juice and toss to combine.
  • Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm)  pie pan.
  • Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
  • Line the pan with the rolled dough and press the edges.Cut the excess dough.
  • Arrange the apple mixture over the crust. Refrigerate until you roll the other disc of dough.
  • Roll the other piece of dough and place over the apples.
  • Press the edges and cut off the excess.
  • Use the leftover dough, roll it and cut leaves using a knife.
  • Brush the pastry with some of the beaten egg and decorate the pie with the dough leaves.
  • Brush the leaves with beaten egg and sprinkle sugar on top.
  • Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
  • Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.