Apple pie

250 g white flour

4 tbsp sugar

¼ tsp salt

125 g butter

cold, cut into cubes

1 egg

beaten

1 kg apples (e.g. Boskoop)

pealed, quartered, cut into about 3 mm thick slices

60 g sugar

1 tsp cinnamon

1 egg

40 g sugar

3 tbsp cream

2 tbsp cornflour

Some plain flour

1 egg

beaten

Mix the flour, sugar and salt in a bowl. Add the cubes of butter, then quickly rub in by hand until the mixture resembles breadcrumbs. Add the egg and work into a pastry – do not knead. Cover the pastry and refrigerate for at least 30 minutes.

Put the apple in a bowl, add the sugar and cinnamon, mix together well, cover and allow to infuse for about 30 minutes. Strain off the juice from the marinated apple into a bowl, add the egg, sugar, cream and cornflour, mix well.

Preheat the cooking space to 170 °C using the PizzaPlus mode. On a lightly floured work surface, roll out ¾ of the pastry about 2 mm thick, place in the greased round baking tray and lightly press the pastry all the way around the rim of the pie dish. Prick the pastry base well with a fork, spread the apple evenly over the base and pour the filling over the top. On a lightly floured work surface, roll out the rest of the pastry about 3 mm thick and using a knife or a pastry wheel cut into about 1 cm wide strips. Place the strips on top of the filling in a lattice pattern, crimp the edges of the pie and brush with a little egg. Put the pie dish on a wire shelf in the preheated cooking space and bake for about 40 minutes. Take out the pie, allow to cool slightly, turn out of the pie dish and allow to cool down completely.

(Pre-)heat cooking space to 170 °C with PizzaPlus

Put the pastry in

PizzaPlus 170 °C for 40 Mins