Instructions
Make the pie:
Mix the flour, sugar and salt in a bowl. Add the cold butter and break it into pea-sized pieces.
Stir in the cold water and mix until the dough holds together. If it is dry, gradually add water.
Divide the dough into two parts (one slightly larger for the base), shape into rectangles, wrap and refrigerate for at least 2 hours.
Prepare the filling:
Mix the chopped apples with the lemon juice.
Mix the sugar, cornstarch, cinnamon, nutmeg, allspice and salt in a separate bowl, then cover the apples.
Assemble and bake:
Preheat the oven to 190°C. Line a 25×38 cm baking tray with baking paper.
Roll out the larger piece of dough to a 40×33 cm rectangle, place in the tin and fold the edges. Leave to cool.
Roll out the other piece to a 40×28 cm rectangle.
Remove the tin from the fridge and spread the apple filling evenly over the crust.
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