Apple Pie

For the Crust

Add flour, sugar and salt into the container of a food processor and pulse a few times to combine.

Then add cold diced butter and pulse the mixture until coarse crumbs form.

Then transfer the crumbs to the bowl and add 7 Tbsp of ice water and gather it well and make a tight dough( don't knead the dough).

Cover the pie dough with plastic wrap and refrigerate for 1 to 2 hour.

For the Filling

Melt butter in a pan and add diced apples, brown sugar, castor sugar, cinnamon stick and cook for 5 to 6 minutes.

Once apple started to release the juice add the flour and stir for 1 more minute.

Turn the flame off and add lemon juice in it.

Allow the caramelized apple filling cool down to room temperature.

For assembly of the Apple Pie

Grease a pie tin with butter and keep it aside. Preheat the oven to 180° C.

Divide chilled dough in half and sprinkle some flour on the work bench and roll out to form 2 disks.

Once rolled, gently transfer to your greased pie pan and gently press it at the inner edges and corners.

Then roll out the second pie dough the similar way and cut it evenly into thin strips.

Pour apple filling over the pie dough in the pie tin and spread it around evenly and decorate the pie with pie dough strips.

Combine the milk and honey in a bowl and then brush the top of the apple pie, this gives nice golden colour to the pie crust.

Place the pie crust in the preheated oven until the crust is golden brown for about 40 minutes.

Once you notice that the crust is golden, then it indicates that the apple pie is ready.

Remove from the oven and allow the pie to rest for about 10 minutes.

Cut the Apple Pie into wedges, and serve warm along with vanilla ice cream.