I love blueberry pie but this one - in my opinion - is the queen of pies. Your house is going to smell of vanilla and cinnamon, and with the remaining dough you can bake delicious cookies for your little ones.
350 g flour
100 g powdered sugar
2 tsp baking powder
150 g butter
2 egg yolks
4 Tbsp sour cream
zest of 1 lemon
seeds from one vanilla pod
For the filling:
1 Tbsp butter
2 Tbsp bread crumbs
750 g apples
juice of one lemon
75 g sugar
2 tsp ground cinnamon
melted butter fro greasing
1 egg and 1 Tbsp cream for coating
1. Sift flour, powdered sugar and baking powder onto your work surface, make a well in the middle and add butter, egg yolks, sour cream and lemon zest. Work the dough until all the ingredients are incorporated. Wrap and refrigerate for 30 minutes.
2. Melt 1 tbsp butter in a pan over medium heat, add bread crumbs and stir. Fry for couple of minutes or until golden brown.
3. Peel and grate apples. Add lemon juice and mix. Than add sugar, cinnamon and bread crumbs. Mix well.
4. Grease your mould (I used this beautiful rectangular fluted tart mould) with melted butter.
5. Take 2/3 of the dough (refrigerate the remaining), put it between two parchment papers and roll it out until it fits your mould (see the video). It should be about 1/2 cm thick. Trim the excess dough with a rolling pin.
6. Fill the crust with apple mixture.
7. Take the rest of the dough, put it between two parchment papers and roll it out. Than cut into 1/2 cm stripes (with this dough scraper this step is super easy). Lay strips across the top of the filling and finish with the second row in the opposite direction. Coat the top with beaten egg and cream.
8. Bake for 45 minutes at 180 C.