American Apple Pie

For the test, beat the butter and 50 grams of sugar in a large bowl until smooth. Add 1 egg and the yolk (the second white will be used later). Beat together for just under 1 minute, it will look a bit like scrambled eggs.

Then add 350 grams of flour and start mixing with a wooden spoon; when the dough comes together, continue kneading with your hands. Carefully shape the dough into a ball, wrap it in plastic wrap, and chill for 45 minutes.

Peel the apples, remove the core, and slice them into about 5 mm thick pieces.

Cover the baking tray with a layer of paper towels. Arrange the apples on the towels in an even layer, cover with paper towels, and place another layer of apples on top, which should also be covered. Leave the apples like this while preparing the dough.

Now mix 140 grams of sugar, cinnamon, and 50 grams of flour in a bowl large enough to hold the apples.

Preheat the oven to 170 degrees in convection mode. Lightly beat the egg white with a fork. Cut off a third of the dough and keep it wrapped in film, roll out the rest and place it in the mold.

Wipe the apples again with a paper towel, put them in a bowl, quickly mix with your hands, and place on the dough.

Moisten the edge of the dough with water, place the remaining rolled dough on top and seal the edges. Cut off the excess. Make five slits in the pie for steam to escape.

Brush the pie with egg white, sprinkle with powdered sugar, and bake in the oven for 40-45 minutes.

Then remove and let it sit for 10 minutes. Serve.