Apple pie

Puff pastry

Mix and knead the water, flour, and salt, form a ball, and let it stand for about 15 minutes.

Place half the weight of the puff pastry butter.

Before incorporating the butter for puff pastry, you must knead the butter and make it 1 cm thick and leave the butter in the shape of a square.

Roll the dough with the rolling pin, place the puff butter in the center and close the dough in a tightly closed rectangle.

With the rolling pin, tap before stretching, from the middle upwards and from the middle downwards.

Stretch the rectangle of mass 1 ° in its width and then in its length.

Take 1 simple loop, consisting of 3 leaves. Proceed in the same way 1 more time, with the mouth of the book always facing your side and always close from left to right.

After 2 turns, place the dough in the refrigerator for at least 15 minutes, covered with sticky paper.

Proceed in the same way 2 more times.

Take a final book turn, forming a book with 4 sheets.

Roll out the dough in a round shape, slightly larger than a 20 cm dish.

The dough must be 3 mm thick. Line the pastry with the dough and chop the dough with a fork.

Reserve in the refrigerator to fill.

Roll out the remaining dough and cut it into strips. You can braid the strips.

You can use a cutter with different shapes to decorate your pie.

Place the strips and the dough cut with the cutter on parchment paper and set aside in the refrigerator.

Apple Stuffing

Place the cut apples in a bowl. Add the vanilla paste or vanilla extract.

Pour the flour, sugar, and salt. Mix well.

Tart

Place the apples in the basket, placing the slices on top of each other making a mountain.

Arrange the strips and stick the tips with your fingers wet in water and press.

Paste the cut shapes wherever you want.

Place the pie in the refrigerator for about 30 minutes. While the pie is in the refrigerator, preheat the oven to 220 °C.

The tray must be at the bottom of the oven.

Brush the pie with the egg mixture and sprinkle with sugar. Place the pie in the oven for about 20 minutes until it begins to turn golden brown.

Lower the temperature to 190 °C and leave the pie for about 40-60 minutes in the oven until golden and that the fruit is bubbling.

Allow to cool to room temperature and serve with a scoop of ice cream or whipped cream.