While I was home just over a week ago, I made an apple pie (one of my Dad’s favs) – and it turned out super well! Sometimes a classic apple pie just really hits the spot. Here’s how I made it:

INGREDIENTS

725 g apple slices
juice of 1/2 lemon
1 ½ teaspoons cinnamon
67 g (~1/3 cup) sugar, plus more for sprinkling on top
2 tablespoons cornstarch
1 batch pâté brisée (recipe here )
2 tablespoons whipping cream

DIRECTIONS

Preheat oven to 190C (375F). Combine the apple slices, lemon juice, cinnamon, sugar, and cornstarch in a bowl, and set aside.

Roll out half of the pastry, and set it into the pie plate. Trim the edges, and set aside.

Roll out the remaining pastry, and cut into strips, about ¾ inches wide. I used a ruffled knife, just because I think it looks pretty :) Pour the prepared apples into the base.

Remove every second strip from the rolling surface, and place on the pie parallel to one another.

Fold back every second strip on the pie, and place another strip onto the pie, perpendicular to the rest.

Again fold back every second strip (but not the same strips you folded back the first time!), and continue to pattern to create a basket weave.

Trim the edges, and press the edges into the base pastry. Brush with whipping cream, and sprinkle with sugar.

Place the pie into the preheated oven, and bake for ~1 hour and 15 minutes, until dark golden brown. Let cool to nearly room temperature before cutting.