INGREDIENTS
FOR THE BROKEN DOUGH:
430g of flour
1 pinch of salt
280g butter
2 tbsp. granulated sugar
150 ml of very cold water
FOR THE APPLE TOPPING:
5 to 6 good sized apples, peeled, peeled and seeded
2 tbsp. freshly squeezed lemon juice + zest
150g brown sugar
2 tbsp. tablespoon flour
2 tbsp. cornstarch
1 pinch of salt
1/4 tsp. coffee of four spices
1 tsp. 1/2 teaspoon ground cinnamon
1/4 tsp. 1/2 teaspoon ground nutmeg
60 ml of raw cider brought to a boil or apple juice
30g butter, cut into pieces
FOR THE TOP:
1 egg
1 tsp. tablespoon of water
Granulated sugar
INSTRUCTIONS
For the dough: In a medium-sized bowl, mix together the flour and salt. Cut the butter into small pieces and crumble with the flour until you get a fine and slightly grainy texture. Add the sugar and mix well. Pour in cold water in several batches, mixing with a fork. Finish by hand and form a ball of dough. Lightly flatten the ball of dough, wrap it in cling film and let stand in the refrigerator for 30 minutes.
Meanwhile, prepare the garnish: peel, peel and seed the apples, and mix them with the lemon juice and lemon zest in a large bowl.
In a bowl, combine the sugar, flour, cornstarch, salt and all four spices. Distribute the mixture over the apples and mix well. Add the cider brought to a boil and the apple juice and stir so that all the apple slices are impregnated with the mixture.
When the dough is ready, divide it into 2 pieces, one twice as wide as the other. The larger one will serve as the dough for the bottom of the pie while the smaller one will be used to make the grid on top of the pie.
Form each pasta into a large disc, about 1/2 to 1 cm thick.
Preheat the oven to 190 ° C. Butter and flour a pie (or cake) pan 24-26 cm in diameter and at least 2 cm deep.
Line the pie pan with the larger of the dough, evening the ends with a knife so that they protrude a little from the pan on the outside all around.
Garnish the bottom of the tart with the apples, and add the diced butter on top.
Cut the second disc of pasta into slices about 2 cm wide. Weave a nice grid over the top of the pie, and crimp the edges with a fork.
Beat an egg and a tablespoon of water, and brush the grid lines and edges of the pie with this mixture. Sprinkle a little powdered sugar on top, which will give a shiny and crispy appearance to the dough.
Bake halfway up for 50 minutes, until the filling begins to bubble inside the pie. Check the pie after 20 minutes of baking and cover the edges with foil to prevent them from burning.
When the pie is ready, remove it from the oven and let it cool completely. Serve with a little vanilla ice cream.
