Apple pie with shortcrust pastry

Apple pie is one of the most famous autumn specials in the United States, especially for Thanksgiving Day lunches and festive days.
In the preparation of this true icon of international pastry, the heat of S series is essential for the apple pie to maintain the right balance: crumbly on the outside, creamy on the inside.
This type of pastry, with a high percentage of filling and moisture, needs the separate calibration of the power at the top and deck of the oven. In the first phase of baking, the greater thrust from the deck will make the brisée pastry shell perfect, while in the final phase, the heat distribution will ensure the correct browning of the pie.
Let’s see the steps:

Apple pie recipe

INGREDIENTS (for 1 pie, to be multiplied as required)

For the shortcrust pastry

200 g cold butter
300 g flour 00
Salt 1 pinch
100 g ice water

For the filling

1 kg rennet apples (cleaned)
1 lemon
100 g sugar
60 g butter
100 g flour 00
Salt 1 pinch
1 teaspoon cinnamon powder
Nutmeg to taste

Heat: S series Multibake – 3-stage programme
PHASE1 230 °C, 95% deck, 60% top – 25 minutes
PHASE2 200 °C, 60% deck, 50% top – 15 minutes
PHASE 3 220 °C, 60% deck, 90% top – 10/15 minutes with steam valve open

METHOD

1. Start with the shortcrust dough: add the flour, salt and cold butter cubes into a blender and start blending.
2. Transfer the mixture into a large bowl and add the cold water (use a spoon to avoid heating the dough with your hands). Compact the dough, divide it in two, wrap it with cling film and press it lightly to obtain two disks. Let to rest in the refrigerator for at least 1 hour.
3. In the meantime, prepare the filling: peel and slice the apples, melt the butter in a large pan and add them, cooking for about 2 minutes. Switch off and leave to cool.
   Once cold, add the lemon juice, flour, sugar, cinnamon, salt and nutmeg and mix well.
4. Prepare S series for baking by setting it at 230 °C, 95% deck, 60% top.
5. After the dough has rested, form disks and roll them out with a rolling pin.
6. Grease a Ø22-23 cm pan and line it with the brisée dough, making sure it is well adhered to the edges.

Add the apples, arranging them to form a sort of dome.

7. Roll out the second disc of pastry and lay it on top of the apples. Trim the edges and fold them over to seal the filling well. Brush with water and finish with a sprinkling of sugar, poking a few holes in the centre of the pie with a fork.

How to bake Apple pie

Bake in S series preheated at 230 °C, 95% deck, 60% top and bake for 25 minutes. Then, lower to 200 °C, 60% deck, 50% top and continue for a further 15 minutes. Finish baking at 220 °C, 60% deck and 90% top for the last 10 to 15 minutes, with the valve open.

When the pie is golden brown, take it out of the oven and let it cool, then serve with vanilla ice cream or whipped cream.