Apple Pie

Sift flour, salt, and sugar in a large bowl. Put cold, diced butter into a bowl. With a scraper, cut the butter and mix well with flour until the butter forms small grains with sizes of about 0.2 cm.

Once the cold butter is well blended with the flour, add cold water and egg yolk, then mix with the flour with the scraper.

When the mixture forms a ball of dough, put it in a plastic bag and leave it in the refrigerator for an hour. (This prevents the dough from shrinking.)

Divide the dough into two loaves. Place one loaf on a plastic wrap and roll into a 0.3-centimeter-thick sheet. Use flour in between rolling to prevent the dough from sticking on your equipment. Place the pie mold on the dough, and gently turn the dough and pie mold upside down. Using your finger, lightly press the dough against the mold. Put it into the plastic bag and let it rest in the refrigerator for another 30 minutes.

Wash the apples in clean, running water. Peel the skin, divide into 4~6 pieces, and then cut into 1-cm-thick pieces. Put the apples, maple syrup, lemon juice, and cinnamon powder in a saucepan, and cook on medium heat for about 15 minutes until most of the liquid evaporates. Once the apples are done, place them on a filter to cool down.

Take out the dough from the refrigerator, prick the dough with a fork, and fill it with the apple.

Place the other loaf of dough on a plastic wrap, and roll until it has a thickness of 0.2 cm. Cut the dough into long, 1-cm-wide strips, cover the pie with cross stripes, and press the edge.

Cover the pie with a beaten egg. Bake in an oven preheated to 355°F/180°C for about 45 minutes. (Cover the aluminum foil over the pie to avoid overcooking.)

Once cooled down, cut into pieces and enjoy.