Ingredients
Units
for dough,
- 2 1/2 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 1/4 cups ( 250 grams ) butter, cut into cubes and well chilled
- 1/4 – 1/3 cup ice water
for filling,
- 5 green apples or a mixture of green and red, peeled and cut into slices about 3 mm. thick
- 3/4 cup lemon juice
- 2/3 cup sugar
- 3 tablespoons flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 jar Dulce de Leche (1 1/2 cup)
to put together the pie and painting
- 1 egg
- sugar for dusting
Instructions
- For the dough: Place the flour, sugar, and salt in a food processor and press a few times to mix. Add the cold butter and pulse until coarse crumbs form; this can also be done in a bowl with two table knives or a fork; it is important NOT to use your hands because you do not want the butter to warm up.
- Add 1/4 cup cold water and press a couple of times. Keep adding cold water one tablespoon at a time until dough begins to form.
- Gather the dough with your hands and form two disks. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- When preparing the pie, spread one disc of dough on a lightly floured counter until you have a circle about 30cm in diameter. Line the pie dish with the dough, pressing lightly against the walls and bottom of the mold, leaving the dough hanging on. Refrigerate.
- Remove the other disk of dough and roll it on waxed paper until you have a circle of about 30cm in diameter. Cut it into strips 2 cm in diameter. Refrigerate.
- To prepare the filling: Peel and chop the apples into slices and place them in a large bowl with lemon juice so they do not turn black. Stir occasionally.
- Mix the flour, sugar, cinnamon, nutmeg, and cloves in a small bowl and stir well. When you have the 5 apples chopped, drain and discard the remaining lemon juice, add the flour mixture and sugar, and stir well to coat all the apples.
- To put together the pie, Remove the pie dish from the refrigerator. Arrange 1/3 of the apples in a layer in the pan. Add 5 teaspoons of Dulce de Leche, and repeat 2 more times. Cover the dish with some apples to fill the mold.
- Remove the pre-cut strips from the refrigerator and cover the pie, making a trellis. Cut the excess dough and form wavelets on the edge. Freeze for 30 minutes.
- In the meantime, preheat the oven to 350F or 180C.
- Beat the egg with a fork for 1 minute to mix the white and yolk well.
- Remove the pie from the freezer, brush the dough with the beaten egg, sprinkle with sugar, and bake for 30 minutes. Cover the edge with foil to prevent burning.
- Continue baking for 30 more minutes until well browned on top and bottom ( if using a glass mold, always look under it).
- Remove it to a wire rack and let it cool completely before serving.
- It lasts 2 days, covered and refrigerated.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Pie
- Method: Oven-baked
- Cuisine: Latin Fusion