I like to mix the apple varieties, but one is constant in my recipes: the Granny Smith. It is tart and doesn't decompose when you cook it! I mix it in this pie with a slightly sweeter apple, the MacIntosh or the Macoun.
The following recipe makes two crusts. One serves about 8 people.
Tarte aux Pommes
2 sticks of butter
450 grams whole wheat flour (3 1/2 cups)
1/4 - 1/3 cup apple cider vinegar
2 Tbsp all purpose flour for working surface
1 Tbsp melted butter for pie dish
1 egg white, slightly beaten
5 Granny Smith apples, peeled, cored and thinly sliced
4 MacIntosh apples, peeled, cored and thinly sliced
3 Tbsp brown sugar
2 Tbsp butter
In a food processor, pulse the butter and the flour until it resembles coarse meal. Add the vinegar, little at a time, until the dough comes together. The dough will smell of vinegar but it goes away when cooking. Transfer to a small bowl and set aside for at least 2 hours.
When the 2 hours are up, heat up the oven to 400F.
Roll out the half of dough into a circle and fold the circle; make it a ball, without working the dough, patting it together. Roll it again into a circle to fit the dish.
Line the buttered pie dish with the crust and brush with the egg white. This will make a barrier for the apples juices and will prevent the dough from getting soggy.
In a large bowl, mix the apples with 2 tablespoons brown sugar. Transfer to the dish and sprinkle with 2 tablespoons of brown sugar.
Bake in the oven for 30 minutes and reduce the heat to 375F. Cook for another 30 minutes. Take out of the oven and "sprinkle" with the 2 tablespoons of butter.
Serve warm with a scoop of vanilla ice cream or some cinnamon whipped cream.
NOTE: the other half of the dough can be rolled the same way (roll, fold and roll again) and frozen for a later use.