My sister always makes apple pie the same way. When I made it a few times here in England, people were commenting that it’s quite unusual. Well, it’s the traditional way to make apple pie in my house so maybe it’s just a family thing or maybe a Polish thing, I don’t know.
I know that I love it and Boyfriend totally digs it.
In fact I made it yesterday and it went so well, there’s nothing left.
My ex flatmate loved it as well, so this recipe is especially for him. For Kamil that is.
1-2 kg of apples (granny smith or golden delicious)
2 tablespoons of cinnamon
1/4 glass of brown sugar
half a cup (or half a pack) of butter
1 cup of sifted flour
few spoons of cold water
few spoons of vanilla sugar
1. First make shortbread crust. I never make sweet crust, but if you want to get high on an insulin rush, knock yourself out. Mix butter with flour, 2 egg yolks (sugar optional) and cold water. Use your hands to work the dough and form into a ball. Chill in the fridge.
2. Peel apples and grate them. Add sugar, cinnamon and cloves and cook until excess liquid evaporates. You can remove cloves after (highly recommended, you want a bit of spice but not to choke on it). Leave to cool.
3. Take your dough out of the fridge, divide into two parts(1/3 and 2/3). roll the bigger part on a slightly floured surface. Fit into a buttered tart dish, stab with a fork, prebake for about 15 minutes at 200 C.
4. Fill the crust with apples. Whisk the egg whites, add some vanilla sugar and whisk again till they are stiffer then some people’s upper lip. Spread on top of the apples. Use the remaining dough to sprinkle on top of the egg whites (like crumble, you can also use a grater and grate it like cheese. That’s what I do anyway).
5. Bake it at 200 C until meringue is baked and the crust on top is golden.
6. You can serve it hot or cold, with ice cream and on its own.