Make the pie crust adding the lemon rind and the cinnamon as directed in the Pie Crust recipe linked here. When done divide it, in two - 2/3 for the bottom and 1/3 for the lid. Wrap and place the smaller piece directly into the fridge.
Preheat the oven to 175°C or 375°F
Roll out the bottom of the crust and line a 20 cm. or 8 inch spring form pan right up to the brim. Do not trim off the edges. They will be a help when fitting the lid. Place the the fridge and let rest for about 30 minutes until cold.
Take a bowl of cold water with 1 to 2 spoonfuls of white vinegar or lemon juice and large enough to hold all the cut up apples in it
Take the apples, peel and cut them into quarters, then cut each quarter into thirds. Place them into the bowl of water to keep them from turning brown. When ready to fill the pie shell drain off all the water and dry them on a towel (this is important) mixing the two types of apples together.
Roll the lid for the pie and place it someplace cool or back in the fridge.
Take the pie shell and sprinkle the bottom with a little sugar and pack in a layer of the apples, sprinkle over a little more sugar, a little of the lemon zest and sprinkle a little of the cinnamon over them, then make another layer and sprinkle over a little sugar, zest and a little cinnamon again and continue until the shell is full to the top. Squeeze the lemon juice over the apples.
Take the egg wash and brush the edge of the pie shell with it. Place the lid on the bottom and with your fingers press the two layers of dough together firmly. To seal it press the edges together with the back of a fork.
Then trim off the excess pastry and carefully run the tip of a sharp knife between the top edge of the pastry and the spring form pan. This will help when baking to allow the pastry to come away from the pan and you can more easily remove it from it spring form pan.
Now paint the top with the egg wash and with the tip of a knife cut 3 or 4 slits in the top to allow steam to escape while baking.
Bake at 175°C or 375°F for 1 hour, you can test after that time. Push a thin bladed knife into the pie and pull it out. If its clean the pie is ready.
Let cool on a rack for 15 minutes and then remove the spring form ring and let come down to room temperature.
Dust the top with powdered sugar and serve with cold whipped cream, cold vanilla sauce or vanilla ice cream. |
