Apple Pie

Apple pie with folded over crust

Crust

Place in a food processor (or mix by hand lightly):

2 C all-purpose flour （中力粉 in Japanese）

1/8 t salt

Mix in little by little:

90 grams cold butter

When the butter is well-distributed, add:

1 egg (cool, from the refrigerator)

Add, little by little, being careful about the consistency. The dough is ready when you can pinch a bit and it just holds together. It shouldn't be wet.

approximately 1/4 C cold milk

Form the dough into a flat ball, wrap in parchment paper or plastic, and refrigerate for 30 minutes or more.

Filling

It's a little hard to be precise with the measurements for the filling, as much depends on the size, moisture content, and flavor of the apples. So take this recipe more as a general guideline than an exact science. 

Put in a large bowl:

1-2 T freshly squeezed lemon juice
1 t finely grated lemon peel
3 big apples, cored and cut into approximately 5 mm slices It is not necessary to peel them.

Toss the apples in the lemon juice to coat them. This will help them to retain their light color.

Then sift in:

1 pinch salt
4-6 T cornstarch
4-6 T sugar
½ t cinnamon
(¼ t nutmeg)

Toss the apples to coat them with the dry mixture. Set aside.

Preheat oven to 180ºC (350ºF).

Roll out one large circle of dough. Place its center in a pie pan and gently fit it into the corners. Fill with apples, then fold the dough over the top of the apples all around, towards the center. Be careful not to have any areas that are too thick with folded over dough.

Place the pie towards the bottom of the oven to ensure the bottom crust cooks thoroughly. Bake for about an hour. Test for doneness by inserting a toothpick. The pie is cooked when the apples are soft and the crust is golden. The liquid from the fruit may bubble up.

Cool on a wire rack.

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