Traditional Apple Pie Recipe

First, prepare your tart base and topping: Roll out both doughs and form two disks about 1/2 to 1 cm thick each. With one, line your tart pan properly and place it in the refrigerator. With the other, poke holes in it using a bottle cap and also place it in the refrigerator.

The filling: In a mixing bowl, mix the apples, the two sugars, the spices, and the lemon juice, and let it macerate for 1.5 hours. In a saucepan, then collect the juice from the apples using a strainer. Return the apples to the mixing bowl and sprinkle the cornstarch over the apples, mixing well. Set aside while you prepare the sauce.

The sauce: Place the saucepan of apple juice over medium heat and add the butter. Let it reduce. (10 minutes)

The assembly of your pie. Pour the apples into your pie crust, then pour the sauce over the apples. Finally, close your pie with the second pastry (the perforated pastry). Seal the two pastry edges with a fork and remove the excess.

To finish, brush the perforated dough with egg yolk and sprinkle everything with brown sugar. Bake at 180°C for 50 minutes.