Apple pie

Apple pie is truly at its best when the pastry is crumbly and tender, while the filling is juicy but not watery.

Rub the flour and cold butter together until crumbly, then add the sugar and egg, and quickly knead it into a dough.

Let the dough rest in the refrigerator so it becomes easier to handle.

Grate the apples, squeeze out the excess juice, then season with cinnamon and sugar.

• Roll out half of the dough.
• Spread the filling over it.
• Cover with the other sheet of dough.

Bake in a preheated oven until golden brown.