Apple pie of Normandy

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  • Mass
  • Flour: 250 g
  • Unsalted butter, cut into cubes: 150 g
  • Egg: 1
  • Granulated sugar fine: 50 g
  • Stuffing
  • Extract or essence of vanilla: 1 to 2 drops
  • Apples medium-sized: 3
  • Lemon juice: 1
  • Eggs: 2
  • Egg yolk: 1
  • Granulated sugar fine: 60 g
  • Cinnamon powder: 1


1 - Pre-heat the oven to 170ºC (Gas 3). Grease a form of pie high of 22 cm in diameter and with the fund removable and store in the refrigerator for butter harden.

2 - For the mass, sift the flour into a large bowl and incorporate the cubes of butter, rubbing quickly with the fingers, until the mixture resembles breadcrumbs. Make a pit in the center of the mixture. Beat the egg with 1 tablespoon of water and lie in the grave, along with the sugar, vanilla, and a pinch of salt. Embed gradually the flour to form a mass of coarse. Push the base of the hand and take with the tips of his fingers until it is smooth. Join in a flattened ball, wrap in plastic wrap and refrigerate for 20 minutes.

3 - Peel the apples and remove the centres. Cut each apple in the round, mix the slices with lemon juice and keep in the refrigerator up to use.

4 - Tap the eggs and yolks with the sugar. Add the cinnamon and cream.

5 - Extend the dough into a circle with a thickness of 2-3 mm and line the tarteira, trying to clear all the balls in the air, which may be between the mass and the way, to avoid the mass shrink. Refrigerate 30 minutes. Arrange the slices of apple in a decorative way at the bottom of the mass, filling the well, and cover with the mixture of eggs and cream. Light 45-60 minutes in the oven, or until the filling is firm. Serve warm, sprinkled with powdered sugar.

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