Apple Pie Traditional American Tart
(for a 23 cm pan)

Ingredients
For the dough (double crust):
350 g flour
1 teaspoon salt
1 tablespoon sugar
230 g very cold butter, cut into cubes
1 teaspoon white vinegar or 1 tablespoon vodka (optional but recommended)
6 to 8 tablespoons ice water (adjust according to texture)

Note: It is possible to use two store-bought shortcrust pastry sheets, unsweetened, if needed.

For the apple filling:
6 to 8 peeled and thinly sliced apples (ideally a mix of Granny Smith + Pink Lady or Golden)
100 g brown sugar
50 g white sugar
2 tablespoons flour
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
A pinch of ground cloves or ginger (optional)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract (optional)
A pinch of salt
20 g butter cut into small cubes

For finishing:
1 beaten egg with 1 tablespoon milk or cream
1 tablespoon sugar for sprinkling (white or brown)

Preparation
Step 1: Prepare the dough
Mix the flour, salt, and sugar in a large bowl.
Add the cold butter and rub in with your fingertips or a pastry cutter until the mixture has a sandy texture.
Mix the vinegar (or vodka) with the ice water, then gradually add until the dough forms a smooth ball (avoid overworking).
Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.

Step 2: Prepare the filling
In a large bowl, mix the apples with both sugars, flour, cornstarch, spices, lemon juice, vanilla, and salt.
Let the mixture rest for 30 minutes to allow the apples to release some juice.
Slightly drain excess liquid before filling the tart.

Step 3: Assemble the tart
Preheat the oven to 200°C (convection if possible).
Roll out the first disc of dough and line the 23 cm tart pan.
Pour the drained apples into the base. Distribute the small butter cubes on top.
Roll out the second disc of dough and cover the tart:

• Either as a whole sheet with a few knife slits,

• Or as a lattice.
  Pinch or fold the edges to seal the two crusts together.
  Brush the entire surface with the beaten egg and lightly sprinkle with sugar.

Step 4: Baking
Bake at 200°C for 20 minutes.
Reduce to 180°C and continue baking for an additional 30 to 40 minutes, until the crust is golden and the filling juices bubble lightly through the openings.
Let cool for at least 2 hours before slicing so the filling holds its shape.

Serving tips
Serve warm with vanilla ice cream or whipped cream.
Even better the next day, after refrigeration.