Traditional AmericanAmerican Traditional
American apple pie from Gloria kitchenUSA
Put flour, butter, salt and sugar into a chopped blender, switch on and pulse 4-5 times. At this point, open the lid and slowly add the cold water, always pulsing briefly, until the mixture becomes like wet sand and, pressed between the fingers, remains compact.
Process the mixture as little as possible. After assembly, transfer half of the crust mixture for the traditional apple pie onto the foil with your hands, place on the worktop and wrap around with a slice. Repeat the process with the other half of the mixture and put both in the fridge for at least an hour.
When the mixture is ready, start to spread the basis approx. 1 cm thick on a floured surface or in a slightly buttered baking tray with a diameter of 19 cm. Transfer the pan to the refrigerator while the filling is being prepared. Sprinkle the apples with flour, sugar, cinnamon and salt and mix well.
Take the pan into the fridge and pour the mixture into it. Fill in the juice without any problems, as it acts as a thickening agent when the flour is connected. Cover the surface with cold butter cubes. Now you can prepare the second slice of dough and place it on the apple filling.
With the thumb and index finger of one hand and the thumb of the other hand, all well floured, form a decorative frame at the edge of the cake. Spread the beaten egg with water on the surface of the cake and then sprinkle with sugar. Now you have to cut the dough so that the filling breathes, and here you can (like me) engrave the drawing or do the classic simple and side engravings.
With the Advanced Paste you can decorate it as you like. Now the cake is ready for the oven, which you have previously switched on at approx. 220 degrees and cook at this temperature for 20 minutes. After 20 minutes, lower to 190° and cook for a further 50-60 minutes until the surface is golden.
If you see that it needs too much paint, you can cover the cake with a sheet of aluminum paper to prevent it from burning. After cooking, let the cake cool and serve with 1 scoop of vanilla or cream ice cream (this is American style, but you can also eat it alone, which is just as good).