Apple pie

Apple pie is truly good when the pastry is short and crumbly and the filling is juicy but not runny. Do not worry if you have never made shortcrust pastry – cold butter and working quickly are the secret.

For the pastry:

1. Rub the 400 g flour together with the 200 g cold, cubed butter until it looks like breadcrumbs.

2. Add the 1 egg and a pinch of salt, then knead together with quick movements – just until it comes together, do not overwork it.

3. Wrap in cling film and rest in the fridge for at least 30 minutes, so it is easier to roll out.

For the filling:

4. Grate the 1 kg apples and squeeze out the juice well – a watery filling soaks the pastry.

5. Mix with the 100 g sugar and the 1 teaspoon cinnamon.

Assembly and baking:

6. Roll out half the pastry and place it in a buttered baking tin; spread the filling over it evenly.

7. Roll out the other sheet of pastry, lay it over the filling, press the edges together and prick the top with a fork.

8. Bake in a preheated oven at 180 °C until golden, about 35-40 minutes. Dust with sugar and slice while lukewarm.

Tip: Chill the filled pie for 10 minutes before baking – this way the butter melts more slowly in the oven and the pastry turns out crumblier.