“Autumnal Bliss: Grandma’s Heirloom Apple Pie”

Ingredients for the pie:

• Half a block of margarine
• 2 tablespoons of lard
• 1 whole egg and 1 egg yolk (reserve the egg white for glazing)
• 100g + 150g sugar
• 2 packets of vanilla sugar
• 1 baking powder packet
• 300g flour (the dough should be soft)
• 5 large “ajdared” apples
• About 4 tablespoons of semolina
• Cinnamon

Preparation:

1. Whisk the egg and egg yolk with 100g of sugar until it lightens in color.
2. In a separate bowl, combine softened margarine and lard. Add this mixture to the whisked eggs and combine.
3. Mix the flour with baking powder and gradually add it to the mixture, stirring continuously using a dough attachment. The dough should be soft and non-sticky; adjust the amount of flour accordingly.
4. Grate the apples. Spread half of the dough in a baking tray. For this demonstration, I used a small mold, but you can use a regular baking dish. Layer half of the grated apples over the dough, sprinkle them with 75g sugar, half of the vanilla sugar, cinnamon, and two tablespoons of semolina. Repeat this layering with the remaining apples.
5. Cover everything with the second half of the dough, brush with whisked egg white, and sprinkle with vanilla sugar. Make small cuts in the dough using a knife. Bake in a preheated oven at 200°C (about 392°F) for approximately 40 minutes until the top turns golden and the dough rises. Then, reduce the temperature to 170°C (about 338°F) and bake for another 20 minutes. If the surface of the dough starts to burn, further reduce the temperature.
6. Once cooled, sprinkle the pie with powdered sugar. Serve with a scoop of ice cream, caramel, and walnuts.