• Ingredients:

For the pastry
200 g flour
100 g self-rising flour
½ teaspoon of salt
1 tablespoon of sugar
250 g butter
4 tablespoons yoghurt
1/8 teaspoon lemon juice

For filling
5 large granny apples, peeled and sliced
100 g of sugar
2 tablespoons flour
½ tablespoon of nutmeg
1/8 teaspoon lemon juice
1 beaten egg

• Preparation: 1h15 minutes | Baking: 45 minutes

1. Butter a pie dish 23 cm in diameter.
2. To prepare the pastry: In a bowl, combine the flours, salt and sugar. Crumble the butter in the flour for the dough to make big crumbs. Stir in yogurt and lemon juice. Knead until you have a ball of dough. If the dough makes lumps, don’t worry. Wrap it in foil and let it rest in the refrigerator for 1 hour.
3. Preheat the oven to 180 ° C (thermostat 6).
4. Take the dough out of the fridge and cut it in half. Keep half in the refrigerator.
5. Spread the dough to a thickness of 5 millimetres. To lift the round of dough, roll it up on a floured rolling pin and unroll it over the pie mould. Cut out the excess of the dough with a sharp knife.
6. To prepare the garnish: Put the apple slices on the dough. In a bowl, mix the sugar, flour and nutmeg. Spread this mixture over the apples.
Squeeze the lemon juice over it. Put the pie in the fridge while you spread the other half of dough.
7. Take the pie out of the fridge. Brush the edges with the beaten egg, then cover with the second round of dough. Crush the edges together with a fork to seal the pie. Brush the top with the beaten egg, then trace 4 slits with the tip of a knife.
8. Bake for 45 minutes, or until the pie is golden brown. Let cool completely before serving. Serve with whipped cream or vanilla ice cream.