Deep dish apple pie

Dessert with South Tyrolean Rubens® apples

Difficulty: medium
Preparation time: 30 min
Baking/cooking time: 60 min
Style: traditional
Apple: Rubens®
100g sugar
200g butter
320g flour
30g milk
1 egg
Lemon zest, Bourbon vanilla, salt

7 freshly peeled and finely diced South Tyrolean apples (Rubens®)
Sponge cake or bread crumbs
Pignoli nuts
Cinnamon sugar
Zest and juice of 1 lemon
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Stir butter, sugar and spices until smooth. Add the oil and the flour sifted with the baking powder and knead into dough. Refrigerate. (Tip: make the dough one day ahead.) Peel and core the apples, dice and mix well with the remaining ingredients. Remove the dough from the refrigerator, knead quickly and roll out about 3mm (1/6 in.) and prick with a fork. Cut out two circles with a 26cm ring and a long strip about 90cm (35 in.) by 6cm (2½ in.). Lay one circle in the 26cm springform and use the strip to line the side of the form. Fill the form with the apple mixture up to the edge of the dough and press down lightly. Lay the other circle of dough on top and close the edges well.

Baking time: 60 minutes
Baking temperature: Preheat the conventional oven to 200°C (400°F) and reduce the heat to 180°C (350°F) once the pie is in the oven.