-
1
Sift the cake flour into a bowl.
-
2
Chill the butter and place it in the same bowl.
-
3
Cut the butter into the flour.
-
4
The butter should be cut into rough 5 mm cubes.
-
5
Rub the butter with the flour until you get fine pieces of flour coated butter, then add in the salt and sugar.
-
6
Add the cold water and mix without kneading until you can gather the dough into a ball and place it in a plastic bag.
-
7
Press down onto the bag to flatten the pastry down and stretch it.
-
8
Then leave it to rest in the refrigerator for 1 hour.
-
9
Thinly peel the skin of the apples, leaving the skin intact in some places and cut the apples into bite-sized pieces or wedges.
-
10
Transfer them to a saucepan and mix with the butter and sugar.
-
11
Cook the mixture down over medium heat until the apples are translucent, then leave to cool.
-
12
While cooling, mix in the cinnamon and brandy.
-
13
Take 2/3 of the pastry and roll it out so that it covers the bottom of the pie dish.
-
14
The pastry should be approx.
-
15
3 mm thick.
-
16
Place it into the pie dish and let the edges hang over the sides.
-
17
Then use a rolling pin to cut off the excess.
-
18
Prick several holes in the bottom sheet of pastry with a fork.
-
19
Take the rest of the pastry and slice it into 2 cm wide strips to make the border of the pie.
-
20
Then cut the remaining pastry into thinner strips to top the pie with.
-
21
Fill the pie with the apples from Step 7.
-
22
Place the thinner strips of pastry on top of the apples in a lattice pattern.
-
23
Then place the wider strips around the edge of pie to create the border.
-
24
Crimp down the pastry with a fork and brush over an egg glaze.
-
25
Bake the pie in an oven preheated to 180C for 25 minutes until golden brown, then lower the temperature to 170C and bake for a further 10 minutes until the underneath is also browned.
-
26
This pie is delicious either fresh out of the oven or cooled.
