Ingrédients
Dough:
1 cup organic, non-bleached white flour
1/3 cup cold butter, cut into small cubes
1 small egg, beaten (use 2/3 for the dough, save the rest for brushing)
2 tablespoons brown sugar
1 pinch of salt
1 teaspoon apple cider vinegar
1/4 cup very cold water
Filling:
5–7 medium apples, peeled, cored, and sliced (use softer, sweet apples)
1 teaspoon cinnamon
2 tablespoons cassonade (brown sugar)
1/3 cup walnuts (noix de Grenoble), roughly crushed
1/4 cup butter, cut into small pieces
Instructions
For the dough, combine the flour, brown sugar, and salt in a large bowl. Add the cold butter cubes and work them in with your fingers until the mixture resembles coarse crumbs. In a small bowl, beat the egg, then use 2/3 of it for the dough (set the rest aside for brushing later). Mix the egg with the apple cider vinegar, then add to the flour mixture. Gradually pour in the cold water, a little at a time, mixing until the dough comes together. The dough should be soft but not too sticky. Shape it into a ball, wrap it in plastic wrap, and chill for at least 1 hour.
While the dough chills, prepare the filling. Toss the apple slices with cinnamon, cassonade, and crushed walnuts in a large bowl until evenly coated.
Preheat the oven to 350°F (175°C). On a floured surface, roll out half of the dough into a circle and fit it into the bottom of a pie dish. Add the apple mixture, spreading it evenly. Dot the apples with the butter pieces. Roll out the remaining dough, cut it into strips, and arrange in a lattice pattern over the filling. Brush the lattice with the reserved beaten egg and sprinkle with a bit of sugar if desired.
Bake for 30–35 minutes, or until the crust is golden and the apples are tender. Let the pie cool slightly before serving, and enjoy with plain Greek yogurt mixed with lemon zest and maple syrup or a scoop of vanilla ice cream.
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