Difficulty:[usr 2]
Prepare the apples:cut them in 4, remove cores and seeds, then finely peel the quarters, then cut them into slices 3 to 4 mm thick.
Prepare the shortcrust pastry
Roll it out, forming a disk slightly larger than the mold used and about 4 mm thick.
Darken the mold (no need to butter it, the dough itself does not stick). Pinch edges with fingertips to form a ridge.
Arrange the apples evenly, flat, taking care not to perforate the dough by overlapping them. Put a first row on the outside, then a second, reversing the direction to give a design.
We can put a lot of apples, the pie will be better.
Sprinkle generously with powdered sugar, dot with a few pieces of butter.
If there are leftover dough scraps, you can cut them into strips and form a grid on top of the pie, but this is not essential.
Bake in a very hot oven. (th.7/8 - 250°C) It takes about 30-35 minutes to get a perfectly golden pie, baked top and bottom.
Remove from oven, unmold immediately and let cool on a wire rack.
Serve this pie preferably warm, or at least within a few hours of making it.
My shortcrust pastry:
For 6 people:
Development:
