Apple pie with nutmeg and cinnamon
- To make the pastry, sift the flour into the blender jug. Cut the butter into small pieces, then dot over the flour. Add the sugar, 2 tablespoons of water, salt and cinnamon, then knead all the ingredients into a smooth dough using the knead button. Shape the dough into a ball and wrap in plastic wrap and leave in the refrigerator for 30 minutes.
- To make the filling, wash the lemon in hot water, rub dry, then finely grate the rind. Squeeze the lemon, reserving the juice in a bowl. Wash, dry, peel and quarter the apples, then remove the cores. Slice the apple quarters diagonally, add to the lemon juice and mix together. Add the brown sugar, flour, lemon zest, cinnamon, nutmeg and milk to the apples in the bowl and mix all the ingredients together.
- Pre-heat the oven to 200 °C. Grease the pie dish. Place two-thirds of the pastry on a floured surface and roll out into a round approx. 4 cm larger than the actual pie dish. Line the base and sides of the pie dish with pastry, then spread the apple mixture over the bottom. Roll out the rest of the pastry on a floured work surface and, using a pastry cutter, slice the pastry into strips 1.5 cm wide. Arrange these in a lattice pattern over the top. Fold the pastry rim in towards the middle to cover the ends of the lattice strips. Lightly beat the egg in a cup and brush around the edge and the lattice strips.
- Bake the pie on the middle shelf of the oven for 60 minutes, turning down the temperature after 10 minutes to 180 °C. Remove the pie from the oven and leave to cool in the dish.
Add 100 g slivered almonds and/or 2 tablespoons of raisins soaked in rum to the apple mixture.
Bon appétit with Monsieur Cuisine