Name: Apple pie that drove the world crazy: a fragrant classic from Grandma's kitchen
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 8
Ingredients: 300 g plain flour; 150 g cold butter (cut into cubes); 70 g granulated sugar; 1 tsp baking powder; 1 egg; a pinch of salt; 6 medium apples (preferably tart varieties); 2 tbsp lemon juice; 3 tbsp cane sugar; 1 tsp ground cinnamon; 150 ml whipping cream; 1 tbsp powdered sugar; a pinch of vanilla extract

Dough preparation Sieve the flour, baking powder and a pinch of salt into a bowl. Add the cold butter and quickly rub with your fingers until the mixture resembles breadcrumbs. Stir in the sugar and egg. Work into a smooth dough, wrap in cling film and place in the fridge for 30 minutes so it firms up and holds its shape better during baking.

Preparing the apple filling Peel the apples, slice them thinly and immediately drizzle with lemon juice. Add the cane sugar and cinnamon, mix well and let sit for a while to release their aroma.

Lining the tin Divide the dough into two parts – a larger one for the base and sides, a smaller one for the top. Roll out the larger part on a floured surface and transfer to a 26 cm pie tin. Press it into the base and sides.

Filling the pie Arrange the apple slices evenly on the dough. They won't turn to mush, but will soften nicely and release a sweet-tart juice that gives the pie character.

Baking Place the pie in an oven preheated to 180 °C (160 °C convection). Bake for 40 minutes, until the surface is lightly golden and the apples are tender.

Serving After baking let the pie rest for 15 minutes so the filling settles. Serve plain, or with homemade vanilla whipped cream made by whipping the cream with the powdered sugar and vanilla.