There’s nothing like Grandma’s crumbled apple pie. If you’re missing the taste of childhood, here’s the best apple pie recipe that will always turn out perfect.
Everyone remembers Grandma’s cakes fondly, and no matter how sophisticated the cakes we tasted later in life, they can’t compare to the delicious pies and tarts that came out of Grandma’s oven. The smell and taste of childhood desserts can never be forgotten, so here’s a recipe that you can use to recreate Grandma’s kitchen in your own home.
Apple tart or apple pie can be the ideal autumn dessert, especially if you have the opportunity to make it with fruit grown in your own garden or bought straight from the farmers’ market. The smell of this dessert is sure to bring back unforgettable childhood memories.
The secret of apple pie lies in its dough. The aim is to make it as crumbly as possible. Ideally, you should use lard to make it, just like your grandmothers did. If you don’t like to use lard, you can use butter, but you should know that the pie won’t taste the same.
Ingredients
- 500 g flour
- 180 g lard or 200 g butter
- 100 g icing sugar
- 2 packets vanilla sugar
- ¼ teaspoon baking soda
- 2 eggs
- 2 tablespoons sour cream
- 1 teaspoon grated lemon zest
- A pinch of salt
Ingredients for the filling
- 1 kg apples
- 100 g sugar
- 1 teaspoon cinnamon
Preparation
Mix the flour with the baking soda and a pinch of salt. Add the sugar and vanilla sugar, then add the lard or butter. Remember that whichever type of fat you use, it should be cold when you add it to the flour.
Work the dough together. You should get a sandy mass with small spots of fat still visible. You can use a robot, but remember that Grandma used to knead the dough by hand.
Then add the eggs, sour cream and lemon zest and mix well. Divide the dough into two equal parts. Wrap them in aluminum foil and put them in the fridge for half an hour.
While the dough is resting, prepare the filling. Grate the apples and mix with the sugar and cinnamon. Preheat the oven to 170°C, roll out one portion of dough and place it on a baking tray lined with baking paper. Spread the apple filling over it, then roll out the other sheet of pastry and cover the filling. Prick the top layer with a fork in places to allow the steam to escape during baking.
Bake in the oven for about 50 minutes. When done, sprinkle the top with icing sugar.