Summary

Ingredients

For the dough:

• 250 g flour, type 550
• 1 teaspoon salt
• 155 g palm fat, (Palmin soft - Pietei is best with it!)
• 60 ml water, ice cold

For the filling:

• 900 g apples, peeled, cored and cut into thin slices
• 30 ml lemon juice, fresh
• 150 g suar, white
• 50 g suar, brown
• 30 g flour, type 405
• 1 teaspoon cinnamon powder
• 0.25 teaspoon ¼ nutmeg, freshly ground
• 30 g flakes butter, soft
• 1 egg yolk
• 1 tablespoon water

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Instructions

1. For the dough, mix the flour and salt in a bowl, add pieces of Palmin soft. Gradually add the ice-cold water, tablespoon at a time, beat the dough with a fork until it can be shaped into a ball. Chill the dough for 30 minutes.
2. Preheat the oven to 220 degrees top / bottom heat.
3. Take the dough out of the fridge and divide it in half. On a floured work surface with a rolling pin, roll out one half into a circle approx. 25 cm in diameter and place in the springform pan (23 mm), pulling up one edge.
4. Peel and core the apples, cut into thin slices, place in a bowl and pour lemon juice over them. Mix the sugar, flour, cinnamon, salt and nutmeg in another bowl and then add to the apples and mix well. Put the apple mixture in the springform pan on the dough base and cover with the soft butter flakes.
5. Roll out the 2nd half of the dough so that it covers the filling well. Place the dough on the filling, connect with the edge of the dough and close tightly. Now cut a few slits in the dough. Whisk the egg yolk with the water and brush the pie with it. Bake at 220 degrees for 15 minutes, then switch down to 175 degrees and bake for about 40-45 minutes or until the surface is golden brown and the filling is bubbling.
6. Take out of the oven and let cool down a bit. Take out of the springform pan.
7. Serve warm with vanilla ice cream and (optional) whipped cream.