How long does it take to make Baked Fruit Pie?

Bake 20 minutes at 200°C (390°F) and another 30–40 minutes at 180°C (355°F), until the filling bubbles and the pie is golden.

1 hr 25 minTotal

10 minActive time

1 hr 15 minSetting

#	What to do	How long
1	Mix the flour and sugar in a bowl	1 min
2	Add the cold butter in cubes and rub it in with your fingertips	1 min
3	Add the egg and cold water and quickly bring together with your hands, without kneading, just	1 min
4	Whip the soft butter with the sugar	—
5	Wrap in plastic wrap and chill at least 30 minutes	30 min
6	Roll out half of the dough and line a 24 cm pie pan with it, sides included	—
7	In a bowl, mix the apples, sugar, cornstarch and lemon juice	1 min
8	Fill the shell with the filling and level it	1 min
9	Roll out the remaining dough. Cut into strips, arrange them over the filling in a lattice and press their ends to the edge of the crust	5 min
10	Brush the top of the pastry with the beaten egg	—
11	Bake in an oven preheated to 180°C (355°F) 45 minutes	45 min

The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
The cornstarch thickens the juice the fruit releases as it bakes: without it the filling runs out of the slice.

Check by the cue (until…), not just the clock: every oven bakes a little differently.

For 5 apples, about 100 g sugar, the juice of one lemon and a tablespoon of cornstarch to thicken the juices; on top, a pastry lattice with the ends pressed down, brushed with beaten egg.
Divide the dough in two: one part lines the pan, sides included, and the other covers the filling; the edges are pinched and the lid pricked to let the steam out.
Jam pie: roll two thirds of the dough for the bottom, spread jam over it and cover with the rest of the dough; bake at 180°C (355°F) for about 35 minutes.