Classic Apple Pie

A true classic — thin layers of tender pastry filled with a generous amount of fragrant apple filling. In this version, the dough is made with sour cream, which makes it especially soft, elastic, and easy to work with. The result is exactly what a good apple pie should be: a golden, crumbly crust and a warm, aromatic filling

Ingredients

For the dough

• 226 g cold butter

• 2 cups flour (250 g)

• 1/2 tsp salt

• 2 tbsp sugar

• 1/2 cup sour cream (120 ml)

For the filling

• 4–5 large apples (preferably green)

• 2 tbsp lemon juice

• 1/4 cup brown sugar (50 g)

• 1/2 tsp cinnamon

• 2 tbsp flour or starch

• 50 g cold butter

Extra

• 1 egg yolk

• 1 tbsp water

Steps

Dough

1. Grate the butter into the flour (using a coarse grater)

2. Add salt and sugar

3. Mix using a mixer

4. Add sour cream

5. Continue mixing until the dough forms (it will be slightly sticky)

6. Divide the dough into 2 parts (one slightly larger), shape into disks, dust with flour, wrap in plastic wrap, and refrigerate for about 20 minutes

Filling

7. Peel and cut the apples into small pieces

8. Drizzle with lemon juice, add cinnamon and sugar, and mix

9. Add flour or starch and mix again

Assembly

10. Roll each piece of dough into a circle on a floured surface, slightly larger than your baking pan

11. Place the first layer into the pan and add the filling

12. Sprinkle pieces of cold butter on top

13. Cover with the second layer of dough

14. Seal the edges well

15. Brush with egg yolk mixed with water

16. Make a few slits on top if desired

17. Bake in a preheated oven at 180°C (350°F)  for 45–55 minutes