Apple pie, a juicy filling and a buttery crust - Juls' Kitchen
"Bake the apple pie a few hours in advance, allowing it time to cool down, so that the apple juices will set. Serve it in the afternoon with a cup of tea..."
INGREDIENTS
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250 g all-purpose flour
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½ teaspoon of salt
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160 g butter (cold)
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100 ml ice cold water
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1 kg apples
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150 g almond paste cookies (Colombelle Sapori 1832)
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½ lemon (juice)
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1 tablespoon corn starch
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1 pinch salt
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1 tablespoon cane sugar
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