INGREDIENTS
For shortcrust pastry:
320g (2 3/4 cups) of all-purpose flour
A pinch of salt
210g (1 cup) of butter
110ml (1/2 cup) of water
For apple filling:
1.5kg of apples
70g (1/4 cup) of butter
1 lemon (juice)
110g (1/2 cup) of sugar
60g (1/2 cup) of all-purpose flour
Cinnamon
Sugar for sprinkling
METHOD
1. In a bowl, pour the flour, a pinch of salt, and the butter cut into pieces. Knead with your hands until you get a sandy mixture.
2. Add water and continue to knead. In a few minutes, you will obtain a compact dough.
3. Divide the dough in half and let one half rest in the fridge for 2 hours; it needs to firm up well.
4. Slice the apples and cook them in a pan with some butter. When they are just browned, remove the apples from the heat.
5. Add lemon, sugar, flour, and cinnamon, mix well, and a delicious caramel cream will start to form. Spread it evenly over all the apples.
6. With a rolling pin, work the first half of the dough until it's at least 1cm thick and lay it in the mold, removing any excess on the sides.
7. Finally, you can add the filling: spread the apples well over the base, then cover with the other layer of dough and close well on the edges, making small folds.
8. Brush the surface with water and sprinkle with sugar.
9. Make small cuts in the center and bake at 190°C (374°F) for 45 minutes.
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