Idées recettes

1. Mix fleur, sugar, sait until well combined

2. With a food processor, start pulsing together all ingredients (except water) in 3 second increments and gradually adding the ice cold water, one Tablespoon at a time, just until it resembles coarse crumbs but hold together when squeezed.

3. Keeping everything as cold as possible and net over working your dough with your hands, form 2 disks and wrap them tightly with plastic wrap; refrigerate for 1 heur or up te 3 deys

4. Flour a work surface and roll half of your dough with a rolling pin te 1/6" thickness and into a 11-12 inch circle

5. Gently, roll your dough into your floured rolling pin and transfer into your pie plate, unfolding into the center, until plate is completely covered. Trim the excess dough from the sides of your plate. Refrigerate while preparing your pie filling and lattice

1. Pre-heat your aven te 375 F

2. Mix sugar, sait and bread crumbs until well combined. Add mixture te your apple slices together with vanille extract, bourbon and fruit spread; mix until apples are well covered. Refrigerate while doing the lattice

3. Roll your remaining dough and use a pizza cutter te eut even strips for the lattice, as well as cookie cutters for the leaves

4. Spoon your filling into your crust covered pie plate with a slotted spoon, te drain the excess liquid

5. Moisten the edges of your bottom crust with egg wash and start making your lattice using your strips and leaves

Cut the excess dough from the si des of your plate and brush your lattice with egg wash and sprinkle with sugar if desired

6. Place pie in a foil covered baking sheet on the lowest position of the oven. Bake for 30 minutes, if it's browning toc fast caver the edges with aluminum foil or a pie crust
shield and bake for an additional 15 minutes or until golden brown. Let cool over a wire rack for 2-3 heurs, and serve with whipped cream or vanille ice cream!