No matter the season, I feel nothing beats a slice of fresh apple pie! This delivers all the pleasure of apple pie — a buttery crust and topping juicy spiced apples
320g (2 1/2 cup) all-purpose flour
1 egg, separated
227g (1 cup) cold butter, cubed
1 tsp salt
4 Tbsp milk
For the Filling
10 medium tart apples (the golden delicious), peeled and sliced
1 tsp lemon juice
255g (1 1/8 cups) sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
For the Glaze
125g (1 cup) confectioners' (icing) sugar
1/2 tsp vanilla extract
1 or 2 Tbsp milk
1. Mix flour and salt onto work surface or in a large bowl. Using your fingertips, mix butter very quickly into flour mixture until crumbly.
2. In a little bowl, combine the egg yolk and 5 tablespoons (1/3 cup) of milk. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. Divide dough in half, wrap in backing papaper and refrigerate for 30 minutes.
MAKE THE FILLING
3. Preheat oven to 360°F (180°C)
4. Peel, core and cut the apples. Mix the apples with the lemon juice. In a large skillet set over medium heat, add the apples and toss to coat. Sauté until most of the juices have evaporated and the apples are just starting to soften but are still raw. Remove from heat and let cool. Combine with 215g (1 cup) sugar and 1 1/2 teaspoons cinnamon.
5. On a lightly floured surface roll one half pastry dough into a 30 cm (12-inch) circle and fit into a 23 cm ( 9-inch) tart pan, doubling the side walls. Sprinkle with breadcrumbs. Add the apple filling.
6. Roll remaining dough into a 30 cm (12-inch) circle and place over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake at 40-45 minutes or until golden brown.
MAKE THE GLAZE
7. Combine the confectioners' (icing) sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack.
“Is not this a true autumn day? Just the still melancholy that I love—that makes life and nature harmonize”.― George Eliot