Irish apple pie
- 225 grams Flour
- 1 gram Baking powder
- 110 grams Butter (cubes)
- 130 grams Sugar
- 1 Egg (lightly beaten)
- 75 ml Milk
- 2 Apple (sweet)
Preheat oven to 180°C or 356°F
Sieve the flour and the baking powder together into a mixing bowl.
Use your finger tips to rub the cubes of cold butter into the flour to create a crumbly dough.
Add 90g of the sugar and mix in loosely.
Create a well in the centre of the dough. Pour the milk and the beaten egg in the well.
Mix to form a soft and elastic dough.
Divide the dough into two equal-sized pieces.
Roll out one ball of dough and cover a pie dish with a diameter of 24cm or 9,5 inch.
Peel the apples, cut them into quarters, and remove the core.
Chop the apples into 1x1cm cubes.
Divide the apples equally over the rolled out sheet of dough, but keep an edge of 2cm or 0,8 inch free.
Sprinkle 35g of the sugar over the apples.
Roll out the rest of the dough and place over the apples.
Lightly press down the edges.
Cut a small cross at the top of the pie.
Brush a little water over the pie and sprinkle over the other 5g of sugar.
Bake the pie in an oven at 180°C for 30-40 minutes.