Apple Pie (Simon's)

Tempo

1 hr

Picante

Dificuldade

Médio

Rende

8porções

Ingredientes

**3-2-1 pastry** (basic shortcrust):

340 g

(12 oz) plain flour (farinha de trigo)

225 g

(8 oz) butter, cold, cubed

115 g

(4 oz) cold water (yes, by weight = ~115 ml)

Filling:

Granny Smith apples (maçã verde, ácida; *fuji* falls apart, avoid)

Sugar to taste (~80 g / 4 tbsp depending on apple tartness)

Raspberry jam, ~6 dollops (geleia de framboesa)

**Glaze:** 1 egg, beaten

01**Make pastry.** Rub butter into flour until breadcrumb-textured. Add cold water; bring together with a knife. Don't knead. Wrap; rest in fridge 30 min.
02**Prep apples.** Peel, core, slice ~5 mm thick.
03**Roll pastry.** Divide 2/3 + 1/3. Roll the larger piece to line a 23 cm pie tin (allow overhang).
04**Layer filling.** Apples → sprinkle sugar → 4-5 dollops jam → repeat until apples used up. Leave a slight dome.
05**Lid.** Roll smaller piece for top. Drape over; trim; crimp edges. Cut 3 vents.
06**Glaze.** Brush all over with beaten egg.
07**Bake** 180°C convection for **35-45 min**, until pastry is golden and you can hear apples bubbling.
08**Cool 20 min** before slicing — molten jam burns.

Just apple pie. Granny Smiths, raspberry jam, sugar, 3-2-1 pastry. Classic.

Heat: 0/5.

3-2-1 pastry is named for the ratio: 3 flour : 2 fat : 1 water (by weight). Memorise it.
Granny Smith is the recipe — they hold shape. Maçã gala turns to mush; avoid for pie.
Raspberry jam in pies is a Simon-particular touch: brings tart-sweet balance and a little pink colour to the apples. Substitute blackcurrant or quince jam.
Freezer: assemble unbaked → freeze whole → bake from frozen, +10-15 min.
Serving: vanilla ice cream, custard, or creme inglês.