Apple pie

Ingredients:

For the filling:

• 1.4 kg of different apples
• 2/3 cup sugar
• 2 tablespoons freshly squeezed lemon juice
• 6 tbsp (90 g) butter
• 1 tbsp. premium flour
• 1/2 tsp ground cinnamon
• A pinch of ground cloves
• A pinch of nutmeg

For the test:

• 2.5 cups sifted premium flour
• 1/4 cup sugar, plus a little extra for sprinkling
• 1 teaspoon of salt
• 1/4 cup margarine
• 120g cold butter, cut into 1.5cm cubes
• 2 large eggs

Preparation:

1. Prepare the filling: Peel the apples, halve them, and core them. Cut each half into 6 slices and place the apples in a bowl. Toss with sugar and lemon juice. Melt 4 tablespoons of butter in a large skillet. Add the apples and cook, stirring occasionally, for 8-9 minutes. Sprinkle with flour, cinnamon, cloves, and nutmeg and continue cooking, stirring, until the juices thicken, about 1 minute. Remove from the heat and cool completely. The pie filling can be made ahead of time and stored in the refrigerator, covered with plastic wrap.
2. Prepare the dough: Combine flour, sugar, and salt in a food processor. Add margarine and process for about 30 seconds. Add butter and process until pea-sized lumps form. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the food processor and process several times (do not overmix). Divide the dough in two and wrap in plastic wrap to form a ball. Refrigerate and chill for 1 hour.
3. Roll out 1 portion of the dough on a floured surface into a 30 cm circle. Roll the dough around a rolling pin and place it in a 23 cm baking pan. Smooth the dough over the entire surface using the bottom of a glass. Spread the filling over the top and smooth it out slightly, then top with the remaining 2 pieces of butter. Refrigerate the pie and roll out the other half of the dough.
4. Cover the pie with the other half of the dough and pinch the edges shut, tucking any overhanging edges into the pan. Beat the remaining egg in a bowl and spread it over the top of the pie, sprinkling with sugar. Prick the top of the pie several times to allow steam to escape. Refrigerate for 30 minutes.
5. Preheat oven to 190°C (375°F). Place the pie in the oven and bake until golden brown, 55-60 minutes. Cover the pie with foil if it starts to burn. Remove the apple pie from the oven and cool for 2 hours.