Classic Apple Pie

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In a mixer with a paddle attachment, combine the butter, sugar and salt and blend until smooth.
Add the egg yolks and mix until blended. Add ½ of the flour, followed by the water, followed by the remaining flour. Mix until just combined.
Refrigerate and then laminate to 3mm.
Line a 20 cm pie tin with the bottom crust.
Cut strips of the remaining crust to create the lattice top.

Complexity level:

Tips & Tricks:

For the lattice top, cut strips of pie dough and build the lattice on a sheet pan lined with parchment. You can easily transfer this to and from the freezer as needed to keep the crust cold and workable.
Once frozen, transfer to the top of the pie, let thaw and then krimp the edges and trim any excess pie dough.

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