π = 3.14159

What a Saturday! I for sure wasn't resting, unless you call making two pizzas and one huge apple pie relaxing. The pizza I won't post about cause I like to keep the focus on the sweet stuff. The overall process went pretty smooth I would say, the only thing that made me panic was that while making the dough it became way to wet for a pie dough so I added some more flour and it was fixed, so be careful and add your water slowly.

The crust has no sugar in it and I really enjoyed the subtle sweetness of the pie, what it does have is an addition of vinegar which makes it bake flaky and crunchy.

Another thing great about this crust is it does not use any shortening or lard which I think are quite revolting (why would I want pig fat in my pie?) Oink!

I used a variety of apples, but you can use whatever you prefer

Apple Pie:

Crust:

2 2/3 flour

1 tsp salt

250 gr butter, cut into pieces

2 tsp white vinegar

½ cup ice water

Filling:

¾ cup brown sugar

¼ cup flour

1 tsp cinnamon

7-8 medium apples (peeled, cored and sliced)

2 tbsp lemon juice

50 gr butter, cut into pieces

Topping:

¼ cup milk

2 tbsp white sugar+ 1 tbsp cinnamon

In a food processor or standmixer combine flour, butter and salt to a crumbly mixture. While mixing add the vinegar and water (you don't have to use the whole amount of water) stop mixer the a ball of dough forms. Divide into two discs, wrap in plastic wrap and refrigerate for 30 minutes.

Take out one disc and roll it out to about ½ cm thick slightly larger than your pie dish, make wholes in the center with a mini cookie cutter or a knife. Place in refrigerator until needed.

Take out the second disc and and roll it out as mentioned before. Place it in your pie dish and lightly press down the dough and up the edges of the pan, leave about a 2 cm to hang over the pan and trim the rest. Use a fork to dock (make wholes) in the bottom, then place pie dish with in freezer until needed.

Preheat oven to 210°

For the filling, mix sugar, flour and cinnamon in a small bowl.

Place the apples in a large bowl and add the lemon juice. Mixing with your hands add the sugar mixture to the apples until all of the apples are coated.

Take out your pie dish from the freezer and pour the apples into it, now scatter some butter pieces on top and cover with second sheet of dough, trim off any access dough and pinch the two doughs together with a fork. Brush pie with milk and sprinkle some sugar and cinnamon.

Bake for 15 minutes, after that reduce heat to 180° and bake for another 40-45 minutes.

Let pie cool for 20 minutes before serving.