- 5 Granny Smith apples, peeled, cored and chopped into 1/2 inch chunks
- 1/2 c. sugar
- juice of 1/2 lemon
- 1 heaped tbsp. flour
- 1/4 tsp. cinnamon**
- 3 c. sifted flour
- 1/2 tsp. salt
- 2 sticks of cold unsalted butter, cubed
- 3 egg yolks
- 3/4 c. sugar
*You will need a 9″ fluted tart pan with a removable bottom. If you prefer to bake in a glass pie dish, reduce the oven temperature to 350 F. and adjust the baking time accordingly. If it starts to brown too quickly, cover with foil and/or reduce the oven temperature.
**This recipe is light on the cinnamon. If you prefer a stronger taste, add up to 1 teaspoon.
- Preheat the oven to 375 F. Coat the tart pan in cooking spray or use butter wrappers, getting in between all of the grooves.
- To prepare the filling, place the cut and peeled apples into a large bowl. Add the sugar, lemon juice, flour, and cinnamon. Toss well and set aside.
- For the dough, place the sifted flour and salt into a large bowl. Add the cubed butter. Rub the butter and flour together using your fingertips until the mixture is very crumbly and resembles the size of small peas. The heat from your hands will incorporate the butter into the mix.
- Whisk the egg yolks and sugar in a separate bowl. Pour over the flour mixture.
- Mix the dough with your hands. It is ready when it looks dry and crumbly, but sticks together when you squeeze it in the palm of your hands.
- Using a 1 cup measure, portion half of the dough into the tart pan. Press gently up the sides and around the pan until you have formed a base.
- Add the apples.
- Top the apples with the rest of the dough, squeezing gently to create crumbles.
- Bake in the center of the oven for about 40-45 minutes or until golden brown.
- Cool for 30 minutes.
- To remove from the pan, place the pie onto of a small (inverted) mixing bowl. Slide the fluted ring down to remove. You will be left with the whole pie ready to be sliced.