Classic Homemade Apple Pie Recipe with Flaky Shortcrust Pastry

Ingredients (Serves 6)

• 1 kg apples (Preferably Reinettes)
• 75g powdered sugar
• 40g fresh butter
• Shortcrust pastry (recipe below)

Preparation

• Preparation time: 20 minutes
• Cooking time: 30 minutes

Difficulty: Medium

Prepare the apples: Cut them into quarters, remove cores and seeds, peel finely, then slice into 3-4 mm thick pieces.

Prepare the shortcrust pastry (see below).

Roll out the dough into a disk slightly larger than your mold, about 4 mm thick.

Line the mold (no buttering needed; the dough won't stick). Pinch the edges with your fingertips to form a ridge.

Arrange the apple slices evenly and flatly, avoiding punctures in the dough. Start with an outer row, then a second row in the opposite direction for a decorative pattern.

Pack in plenty of apples—the more, the better the pie.

Sprinkle generously with powdered sugar and dot with butter pieces.

If you have dough scraps, cut into strips for an optional lattice top.

Bake in a very hot oven (th. 7/8 - 250°C) for 30-35 minutes until golden top and bottom.

Remove from oven, unmold immediately, and cool on a wire rack.

Serve warm or within a few hours for best flavor.

Homemade Shortcrust Pastry (for 6 people)

• 200g flour
• 100g extra-fine butter
• 1/2 tsp fine salt
• 1 tbsp sugar
• About 1/2 glass cold water

Method:

1. Cut firm butter into small pieces and rub lightly into flour with fingertips.
2. Form a well, add salt and sugar in center, and pour in just enough cold water to form a soft, non-sticky ball.
3. Work quickly to avoid kneading—keep it coarse and lumpy. Shape into a ball and rest 20-30 minutes.
4. After resting, spread with palm to build cohesion, then fold in four like a napkin.

As a baker with years of experience making traditional tarts, this recipe yields a perfectly flaky crust and tender apples every time.