A pie that’s almost a coffee cake, buttery, soft and packed with apples. Recipe makes one 23-cm | 9-inch pie.
The reason why my pie has a beige color is because I used vanilla bean powder instead of vanilla bean paste. If you use powder, whisk it into the flour and not into butter. If the dough tears, as you’re putting into the pan, simply pinch it back together. To make the star in the center, roll out the dough for top crust, cut out a star and set aside. Transfer dough to the cake pan, tuck it in and then top with the star cutout. This time, I used a mix of Gala and Granny Smith apples. I often make this with Golden Delicious, Jonagold and Idared apples too. If you’re using a very sour variety, add more sugar to the filling. Pan sizes: you can make this exact pie in a 20-cm | 8-inch square pan too. Double the recipe to make a larger rectangular pie. Pie keeps for up to 3 days, stored airtight in the fridge.