Apple pie 

Ingredients 

Dough 

  • 500 g coarse flour 
  • 250 g margarine 
  • 5 tablespoons sugar 
  • 1 teaspoon salt 
  • 1 teaspoon baking powder 
  • 150 ml cold water 

Filling 

  • 6-7 apples 
  • 1 lemon 
  • 2 vanilla sugar 
  • 60 g butter 

Preparation 

In a large bowl, mix flour, sugar, salt and baking powder, then add finely cubed cold margarine. Mix with a blender until crumbly, then add water, mix briefly and continue to knead with your hands. Divide the dough into two parts, wrap with cling film and store in the refrigerator for about 30 minutes. 

Peel the apples and cut them into thin slices, then mix them with lemon juice and vanilla sugar. 

Roll out the first piece of dough to a size slightly larger than the baking sheet (the thickness should be 3-4 mm). Coat the sheet with a thin layer of butter and then cover it with dough. Spread the first section of the apples over it, sprinkle the flour and sugar mixture with your hand and finish with the rest of the apples. Spread the butter evenly over it, cubed into pieces. 

Roll out the second part of the dough to the same thickness as the first and cut it into strips. Arrange them over the apples in the form of a grid. 

Coat everything with a mixture of egg yolk and milk, sprinkle abundantly with sugar and bake in a preheated oven at 180ºC for about an hour, or until the pie is browned.