Classic apple pie with hazelnut & coffee

THE RECIPE

Classic apple pie with hazelnut & coffee

A generous pie with a buttery crust and a beautifully woven lattice top. Roasted hazelnut and a hint of coffee give the apples darker, nutty notes.

Method

1. 1
   Make the dough

   Rub the flour, butter, sugar and salt together. Add just enough water for the dough to come together. Chill for 30 minutes.

2. 2
   Prepare the apples

   Peel, core and slice the apples. Toss with the sugar, starch and flavouring: 60 g roughly chopped roasted hazelnuts and 1 tsp instant espresso powder.

3. 3
   Fill the pie

   Roll out two-thirds of the dough and line a 24–26 cm pie dish. Add the filling and dot with butter.

4. 4
   Weave the lattice

   Roll the remaining dough 2–3 mm thick, cut it into strips and weave the top. Brush with egg.

5. 5
   Bake

   Bake on a low oven rack until the crust is golden and the filling bubbles. Rest for 40 minutes before serving.