Pie Crust:

600 gr all-purpose flour

250 gr unsalted butter

cold water as needed

40 gr sugar

a pinch of salt

1 egg yolk

Filling:

10 apples

1 tbs ground cinnamon

juice of half lemon

100 gr sugar

a pinch of salt

60 gr unsalted butter

30 gr corn starch

If you like: half tsp nutmeg

Peel the apples and cut them into 10/12 slices. Put the apples in a container, add the sugar, salt, cinnamon (nutmeg if you like) and mix well. Let rest for 30-40 minutes at least.

In a container put the flour, the salt and the sugar. Add the cold butter.

Start kneading with your hand crumbling the butter. After a while the whole mixture will crumble. Add now, slowly some cold water and continue kneading until it becomes a dough.

Take 3/5 of the dough (retain the remaining dough) and roll it between 2 cling film sheets (this will make it wasier to line the pie pan).

Take off the upper cling film and turn the dough upside down to line a pie pan, take off the other cling film. Put in refrigerator per 30 minutes.

Heat the oven to 200° C.

Add the butter and melt it. Now the apples should have released some juice, put the juice in a casserole and bring to boil, let it boil until it get slightly caramelized.

Add the corn starch to the apples and mix well. Now add the syrup.

Pour the apples into the pastry lined pie pan. Roll out the remining dough and cover the apples.

Roll out the remaining dough and use it to cover the apples. Seal and decorate the apple pie as shown in the pictures.

Bake 45 minutes.