Apple cake, Ada Parellada's recipe

Do you have guests over for a snack today? Do you want to cook with the kids? Or do you simply feel like putting on an apron? Make this apple pie proposed by the chef of the Semproniana restaurant, Ada Parellada. It is very simple, too.

Ingredients for the shortcrust pastry

• 400 g of flour
• 200 g of cold butter
• 100 g of icing sugar
• 50 ml of water
• An egg to brush the dough

Ingredients for the filling

• 3 apples
• 100 ml of water
• 100 g of icing sugar
• The juice of half a lemon
• A pinch of cinnamon

The step-by-step recipe

• Let's start with the apples. We peel them and cut them into small cubes. We cook them slowly in the pan with the rest of the ingredients until they are transparent and well candied, and we let them cool.
• We put the flour and the cold butter in cubes into the bowl. We pinch it until it becomes sandy, that is, until the butter is completely integrated with the flour and has a sandy appearance. We add the sugar and the water. We knead it until it is a homogeneous dough. We divide the dough into two parts. We roll out both doughs on baking paper. With a mold or a knife, we make two circles of the same size. We make a hole in the middle of one of the doughs and pinch it with our fingers to make a kind of border.
• We keep it in the fridge for an hour or in the freezer for a quarter of an hour so it sets.
• We put a good layer of apple on the base of the cake. We cover it with the other part of the dough and we brush it with beaten egg.
• We bake it at 170°C for about 30 minutes.
• Once cold, dust with icing sugar.