Lattice apple pie

Mix the flour with the powdered sugar, add the butter, crumble it, add the egg and knead.

Try to knead it quickly, then wrap it in aluminum foil and put it in the fridge for at least half an hour.

Peel the apples, remove the cores and dice them, put them in a saucepan, add the cane sugar and cinnamon, then simmer until soft for a few minutes. When they have released their juice and are soft, add the starch and mix. It will thicken in about 1 minute, then remove from the heat and let it cool.

Roll out three-quarters of the dough on a floured board until it is large enough to line the pie dish, with some dough on the sides. Spread it out in the bowl, press it evenly against the sides, and then trim off the excess. (I just roll the rolling pin across the top of the pie dish and it trims off the excess)

Prick with a fork and bake in a preheated oven at 200 degrees for about 10-15 minutes until light brown. (Sometimes it has happened to me that I didn’t press the edge of the pie plate properly and the dough comes off the side a little, but in these cases I press it back with a small spoon halfway through, at which point the dough is already half-baked and will stay there, so it’s worth keeping a close eye on it)

When it is half baked, pile the filling on top. Roll out the remaining dough on a floured board and cut 1 cm wide strips from it, which you will then use to create a lattice on the top of the pie.

If you want, you can also decorate the edge of the pie with the remaining dough. Brush it with 1 beaten egg. It can go back into the oven at 200 degrees and bake for 15-20 minutes until nicely browned. (I always have a little dough left over, my children usually tear it off at the end, then put it on baking paper and it goes into the oven and is ready in 10 minutes. They usually fry this while the pie cools and they can eat it.)

Serve sprinkled with powdered sugar and sliced ​​when cool.