Ready in: 2:00 h
Preparation time: 30 min.
Created on: 06.11.2018
- To make the pastry, put the butter cut into pieces, sugar, 1 pinch of salt, the egg and the flour into the blender jug and, with the measuring beaker in place, knead everything into a smooth pastry with the knead button/1 minute 30 seconds. If the pastry is too dry, add 1 tablespoon of cold water and, with the measuring beaker in place, knead for 20 seconds/speed setting 4. Shape the pastry into a ball, wrap in cling film and allow to rest for at least 30 minutes in the refrigerator.
- To make the filling, wash the lemon under a hot tap. Dry and finely grate the peel, then squeeze the fruit. Wash the apples, peel and quarter, and remove the cores. Put the apple quarters into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 6. Add the lemon juice, brown sugar, flour, lemon peel, cinnamon, nutmeg and milk, and, with the measuring beaker in place, mix everything together with the reverse button/10 seconds/speed setting 2.
- Pre-heat the oven to 200 °C. Grease the pie dish. Roll out two-thirds of the pastry on a floured work surface into a circular shape and so that it is approximately 4 cm bigger than the dish. Place the pastry in the tin and pull up the edges a little. Arrange the apple mixture on the pastry base. Roll out the remaining pastry on a floured work surface and, using a pastry wheel, cut strips 1.5 cm wide. Place the strips on the pie to form a lattice. Fold the edge that you created inwards to cover the joins of the lattice work. Whisk the egg in a cup with a fork. Brush the edge and the lattice of the pie with the egg wash.
- Bake the pie for 1 hour until golden. Ten minutes into the baking time, turn the temperature down to 180 °C. Carry out a skewer test using a wooden cocktail stick to check whether the pie is cooked, and bake for a little longer if necessary. Remove the pie from the oven and let it cool in its dish.
Bon appétit with Monsieur Cuisine