👨‍🍳 조리법

1. 1

   For the crust: In a large bowl, combine flour and 50g sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

2. 2

   Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.

3. 3

   Preheat oven to 190°C (375°F).

4. 4

   For the filling: In a large bowl, toss the sliced apples with 150g sugar, cinnamon, nutmeg, lemon juice, and cornstarch (or flour) until evenly coated.

5. 5

   On a lightly floured surface, roll out one disc of dough to fit a 23cm (9-inch) pie plate. Carefully transfer the dough to the pie plate, trimming and crimping the edges.

6. 6

   Pour the apple filling into the prepared pie crust.

7. 7

   Roll out the second disc of dough. You can either place it as a solid top crust (cutting vents) or cut it into strips for a lattice top.

8. 8

   Place the top crust or lattice over the filling. Trim and crimp the edges to seal.

9. 9

   Brush the top crust with the beaten egg wash for a golden finish.

10. 10

    Bake for 20 minutes at 190°C (375°F), then reduce the oven temperature to 175°C (350°F) and bake for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

11. 11

    Let the pie cool for at least 2-3 hours before slicing to allow the filling to set.