Steps for Classic Apple Pie

• Let’s prepare the shortcrust pastry, beat the butter with the sugar, salt, and vanilla until you get a frothy and light mixture. Add the eggs one by one, always beating with the electric mixer, until you get a cream. Add all-purpose flour and almond flour, sifted with baking powder and lemon zest. Knead with your hands, if you don’t have a planetary mixer, until the dough is compact. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. Once the pastry is ready, roll it out with a floured rolling pin to a thickness of 1/8 inch.

  Finally, line a tart pan (preferably with a removable bottom), greased and floured. Remove excess edges and press the sides well. Prick the bottom with a fork, put the shell in the fridge

  

• Let’s assemble the pie. First of all, wash the apples, dry them, then with a sharp knife or mandoline, cut them into very thin slices. The thickness should be 1 – 2 mm. Pour the jam to cover the shortcrust shell up to the edges. Then arrange the apple slices starting from left to right, place the groups of slices comfortably next to each other, following a cross-hatch pattern, cover the whole pie. Put in the fridge.

  

• Finally, heat 2 tablespoons of jam with a tablespoon of water, strain it with a fine-mesh sieve, and let it cool. Brush the apples with this mixture, it will help keep the fruit shiny and preserve the color of the peel, as well as caramelize, then sprinkle with brown sugar. Put in the fridge for about 30 minutes. Preheat the oven to 355°F (static), bake in the middle-lower part of the oven for 10 minutes, then lower to 340°F for the remaining time. Remove from the oven and brush again with a bit of jam so that the apples appear nice and shiny. Let it cool for at least 2 hours at room temperature. The pie is ready.