This easy apple pie wins every time

Preparation

Process flour and butter until coarse crumbs form: 1. To make the dough in a food processor. When the engine is running, add water, lemon zest and juice through the tube and into the delivery process until the dough leaves sides of bowl. Transport: the flour in a medium bowl. In butter with pastry blender or two knives until mixture resembles coarse crumbs cut. Add water, lemon zest and lemon juice. Stir until dough comes together.

2. Gather flatten the dough into a ball, wrap in waxed paper and refrigerate for 30 minutes. or up enough to roll firmly.

3. For the filling: Cut each apple in half from top to bottom. Core and cut the ends of the stems and buds. Fold the sides cut halves and cut into slices.

4. Preheat oven to 425 ° F. On a lightly floured surface, roll the dough into a round of 13 inches. (The edges are ragged.) Transfer to ungreased baking.

5. Leave a limit of 2 inches, arrange the apple slices in concentric circles from the outside to the center. In a small bowl, mix the sugar and nutmeg. Sprinkle Sprinkle the mixture over the apples and butter. Fold the edges of the dough over the apples.

6. Bake for 15 minutes. Reduce the oven temperature to 375 ° F and cook until apples soft and lightly browned, about 35 minutes. Place the cake on a wire rack. Before serving, sprinkle with powdered sugar.

Recipe Notes

• You can change the hearts clean and clear quick apple and melon. Use a small sharp knife, cut corners to remove the ends of the stems and buds.
• To facilitate the lifting of the dough after I rolled up, gently twist around half of the dough over the roller. Lift the baking sheet, place it carefully, then unfold.
• Keep the cake at room temperature is baked the day; then cover and refrigerate up to 3 days.