To make Apple Pie, sieve flour, baking powder, and sugar in a large bowl and mix them together.
Add butter to the bowl, mix it with the flour and start kneading a semi-soft dough with water.
Cover the bowl and keep it aside.
Combine apples and lemon juice in a bowl and toss them together.
Add the apple mixture, sugar, cinnamon powder, raisins, and almonds in a non-stick pan and cook them covered for 8 minutes.
Stir occasionally while mashing the apples with the back of the ladle.
Remove the lid and continue cooking the mixture for an additional 2 minutes. Keep stirring it occasionally.
Divide the dough into 2/3 and 1/3 portions.
Roll the 2/3 portion into a 12-inch circle.
Preheat the oven for 15 minutes at 180° C/360 ° F.
Place the rolled dough in a 10-inch pan. Push the dough against the edges of the inside of the pan to make sure there are no air pockets between the pan and the dough.
Once the dough is settled in the pan, pinch the excess dough on the edges and make sure it’s on the same level as the pan.
Put the apple filling on the dough and spread it evenly.
Now roll the 1/3 dough to cover the surface of the pan.
Place it on the apple filling and make sure it completely touches the edges of the dough on the base.
Pinch both the doughs at the edges to make sure they are perfectly sealed together.
Prick the top of the dough with a fork so that the pie has enough air pockets to release steam.
You can brush it with a little milk evenly before putting it in the oven. Bake the pie at 180° C/360° F for 35-40 minutes.
Once it’s baked, let it cool for a while before discarding it onto a rack.
Cut the pie into 6 wedges and serve it warm with vanilla ice cream.
Ingredients
Directions
To make Apple Pie, sieve flour, baking powder, and sugar in a large bowl and mix them together.
Add butter to the bowl, mix it with the flour and start kneading a semi-soft dough with water.
Cover the bowl and keep it aside.
Combine apples and lemon juice in a bowl and toss them together.
Add the apple mixture, sugar, cinnamon powder, raisins, and almonds in a non-stick pan and cook them covered for 8 minutes.
Stir occasionally while mashing the apples with the back of the ladle.
Remove the lid and continue cooking the mixture for an additional 2 minutes. Keep stirring it occasionally.
Divide the dough into 2/3 and 1/3 portions.
Roll the 2/3 portion into a 12-inch circle.
Preheat the oven for 15 minutes at 180° C/360 ° F.
Place the rolled dough in a 10-inch pan. Push the dough against the edges of the inside of the pan to make sure there are no air pockets between the pan and the dough.
Once the dough is settled in the pan, pinch the excess dough on the edges and make sure it’s on the same level as the pan.
Put the apple filling on the dough and spread it evenly.
Now roll the 1/3 dough to cover the surface of the pan.
Place it on the apple filling and make sure it completely touches the edges of the dough on the base.
Pinch both the doughs at the edges to make sure they are perfectly sealed together.
Prick the top of the dough with a fork so that the pie has enough air pockets to release steam.
You can brush it with a little milk evenly before putting it in the oven. Bake the pie at 180° C/360° F for 35-40 minutes.
Once it’s baked, let it cool for a while before discarding it onto a rack.
Cut the pie into 6 wedges and serve it warm with vanilla ice cream.
