Farewell apple pie

Today was the last day of my colleague, A. at work therefore we organized a small farewell party for her in the end of the day. Yesterday we discussed what to prepare and bring for the gathering when the one and only guy in the team mentioned "...for instance Emese could bake a cake...", "..because I keeps the interests of the department in mind and you had already proved :) " This means I needed to bake something in the evening but what?

American apple pie! Yes! Noone will believe me that I had not tried the traditional apple pie yet but A's farewell was worth to try Angela Nilsen's recipe.

Ingridients for the filling:
1 kg sourish apple
14 dkg caster sugar
1/2 tablespoon cinnamon
3 tablespoon flour (I used Update lowcarb mastermix flour)

For the pastry:
22,5 dkg butter or margarine
5 dkg caster sugar
2 eggs
35 dkg flour (I used 20 dkg whole wheat flour + 15 dkg lowcarb mastermix flour)

For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 minute. Work it in the flour until it's beginning to clump up on the wooden spoon, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in clingfilm, and chill it in the fridgefor 45 mins.

While the pastry is chills in the fridge, quarter, core, peel and slice the apples about 5mm thick. Mix the 140g sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.

After the pastry has chilled, heat the oven to 190°C. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Tip the apples into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.

Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Next day: