Classic apple pie with shortcrust pastry and an apple filling spiced with cinnamon. Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and Margarine.
Transfer to a food processor, add the cold margarine in cubes and process until coarse crumbs form.
Food processor
3
Add the cold water and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 30 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5
Roll out half of the dough and line a 24 cm pie pan with it, sides included.
⚙ Rolling Out DoughRolling pinTart / pie pan
💡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.
To assemble
6
In a bowl, mix the apples, sugar, flour, lemon juice and cinnamon.
Bowl
7
Fill the shell with the filling and level it.
8
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.
⚙ Rolling Out DoughRolling pinKnife
9
Brush the top of the pastry with the beaten flax egg.
Pastry brush
10
Bake in an oven preheated to 200°C (390°F) 40 minutes, until the crust is golden and the filling bubbles.
⚙ BakingOvenTart / pie pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
458calories
6 gprotein
58 gcarbs
22 gfat
● protein 5%● carbs 52%● fat 43%
Per serving (232 g), of 8 servings
For the Tart shell · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
White flour: measured in cup in this recipe: 1 cup = 125 g · 364 kcal per 100 g · More about White flour →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Cold water: measured in tbsp in this recipe: 1 tbsp = 15 g · 0 kcal per 100 g · More about Cold water →
Apples: measured in pieces: one ≈ 180 g · 52 kcal per 100 g · More about Apples →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (8) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
