Apple Pie

To prepare the Apple Pie, start by making the dough. Place the cold refrigerator butter cut into pieces, flour, and a pinch of salt in the stand mixer 1. Turn on the paddle attachment and add the ice-cold water 2, continuing for a few seconds until you get a rather coarse dough 3; then transfer it to a wooden work surface using a kitchen spatula.

Knead the dough with your hands for 8-10 minutes 4 until it has a smooth consistency, then put it in the refrigerator to rest for at least 20 minutes, covered with plastic wrap or in a plastic bag 5. In the meantime, you can proceed with preparing the filling for the Apple Pie. First, take care of the cleaning of the apples. Wash and peel them 6;

cut them into wedges 7 and then divide each wedge into slices 1/4 inch thick each 8. To prevent them from browning, soak the cut apples in a bowl with water and lemon and set them aside. In a pan, preferably non-stick, heat the sugar, ground cinnamon, and grated nutmeg 9.

Pour two tablespoons of water 10 and cook the caramel, stirring with a wooden spoon, until you see large bubbles; at this point, dissolve a small knob of butter in the caramel 11. Add the apples and the grated lemon zest 12, sautéing for a few minutes until the apples are slightly soft on the outside and very crunchy on the inside. Turn off the heat and let it cool.

Lightly butter a round fluted pie pan about 10 inches in diameter 13. If you don't have a fluted pie pan, you can use a smooth pie pan. After 20 minutes, remove the dough from the refrigerator and divide it into two parts with a knife, one slightly larger than the other 14. With a rolling pin, start to roll out the larger part of the dough on a lightly floured work surface, trying to make a rounded shape with a thickness of 1/4 inch 15.

Wrap the dough around a rolling pin and line the pie pan 16. Distribute the apples in the pie pan, pouring more in the center to create a small mound and give the Apple Pie its classic shape 17. Add a few dabs of butter over the apples and roll out the remaining dough into a circle the same size as the previous one, which you will place on the pie to cover the filling 18.

Next, trim the edges of the pie pan, cutting the excess dough on the outside with a smooth-bladed knife 19. Seal the pie by pinching the dough with your fingertips to seal the edges well 20 (alternatively, for a more classic version, you can decorate them with the tines of a fork). With a smooth-bladed knife, make cuts about 1 inch long near the center, which will both beautify the pie and allow steam to escape that will form inside 21.

Brush the surface of the Apple Pie with milk 22 and bake in a preheated static oven at 390°F for 20 minutes. After the necessary time, brush again with milk 23 and bake again, lowering the temperature to 355°F for 20 minutes. Brush a third time and bake at 340°F for another 20 minutes. If you have a convection oven, bake at 355°F, 320°F, and 300°F for 10 minutes each time. When the Apple Pie is ready and has taken on color, turn off the oven and let it cool inside 24. Then take it out and serve the Apple Pie directly in the baking dish.