So, my boyfriend REALLY loves this apple pie. According to him, it’s the Best Apple Pie in the world.
For the pastry:
2 cups of flour
200g (this is probably 1 stick) of butter in room temperature
1/4 teaspoon of baking powder
2 tablespoons of sugar
2 egg yolks
2 tablespoons of oil (like sunflower oil for instance, idk)
For the filling:
6~8 apples, peeled and cored.
1 cup of sugar (I’d recommend using brown sugar if you don’t like your sweets TOO sweet)
The juice of one lemon mixed with one tablespoon of water
1 tablespoon of flour dissolved in water
For the frosting:
2 egg whites
6 tablespoons of sugar
You’ll also need:
A tart tin of maybe… 25 cm in diameter.
1- You should start with the filling, so chop the apples into pieces and heat them with the rest of the ingredients, minus the flour. Mix the apples with the sugar, then probably the apples will shed some water, so you should mix them and heat them until that water is gone. When this happens, throw in the flour dissolved in water, and mix them until the water evaporates. So the filling is ready, it should look like an apple jam, only not so gooey and with bigger apple pieces :D
2- Turn off the heat and leave the filling alone for a while. Let’s make the frosting! Separate the yolks from the whites of two eggs and store them in separate bowls. Save the yolk for later. Now, get a beater and start beating the egg whites until they’re firm (like snow :3, for instance). Keep beating and add one tablespoon of sugar at a time. It’ll start to get heavier and shinier, until you have a white frosting. Save it for later.
3- Now you’ll start making the pastry… Well, put all the ingredients in a bowl except for the cinnamon powder. Start mixing the stuff with your hands, until a firm pastry is formed. What I mean by firm is firm enough to line a tart tin. So, line the tart tin with a thin (as thin as you want it to be, really) layer of pastry. Even it out and make several little holes with a fork on the pastry (so it wont form bubbles).
4- Put the tart tin in the oven (low heat) for a little while (maybe 5~10 minutes) just so it can dry a little. Take it out of the oven (but don’t turn it off!) and sprinkle some cinnamon powder on top of the pastry. Tip the filling onto the pastry and spread the frosting on top of it.
5- Now the tart tin goes back in the oven, (still low heat) and it stays there until the frosting is golden on the edges. Leave just a little peek of the oven door open (use a towel to keep it open). Keep checking the pie so it wont burn… When you feel it’s golden and firm enough, take the tart out of the oven!
That’s it :D