350 g of Molino Rossetto organic “00” flour
1 pinch of salt
30 g of sugar
226 g of cutted butter
60 ml frozen water
1 kg of apple renette
50 g of sugar
55 g of raw cane sugar
half lemon juice
1 tablespoon of cinnamon
30 g of butter
1 tablespoon of cornstarch
Peel apples and cut them in slices. Pour them in a capacious bowl with sugar (white and raw cane sugar), lemon juice, cinnamon. Let the apples macerate.
Meanwhile prepare the brisée pouring the flour in a bowl with sugar and salt. Add cutted butter, kneading with flour, with fingers. Add frozen water until the brisée will be uniform. Form into two balls, the first one to line the mould, the second one to cover the pie. Let them rest in a fridge for an hour.
Bring the brisée and roll them up (thickness 0,5 cm). Line the mould (22 cm of diameter) with the first ball.
Preheat the oven to 220°C.
Caramelize the apple juice in a pot with 30 g of butter. Add cornstarch to apples and blend. Pour apples in the mould and A questo punto versate le mele nella tortiera and sprinkle with caramelized juice. Cover with the second ball of dough.
Dust the pie with sugar and let it cook for 45 -50 minutes or so.
Let the apple pie rest for 2 hours at least. Wait the pie on with some vanilla ice-cream.