How to cook
Oven - 338°F (170 degrees);
Ring form about 9″ (24 cm) well greased with a piece of soft butter and covered with a little flour.
Mix the flour, salt, baking powder, stir and add the cubes of butter. With a hand mixer, mix the mixture until it turns into crumbs. Carefully and in small portions add the ice water. Knead a rough dough quickly. Wrap in foil and refrigerate it until the filling is ready.
Peel the apples, clean them and cut them into small cubes. Place them in a bowl with the sugar, cinnamon and lemon juice. Stir everything and leave the mixture for 30 minutes.
After this time, strain the juice and keep the juice for later (it will be needed for the recipe) and transfer everything else into a non greased pot along with the butter and the cornstarch.
Mix everything very well and leave the pot on a moderate heat to caramelize the apples and for any residual liquid to evaporate. Remove it from the heat and let it cool.
The cooled dough is divided into two parts.
One part is rolled onto a little flour, into the diameter of the base of the form. A boarder is formed. Place it back into the refrigerator for another 20 minutes.
Pour the apples and the juice, which has separated and was set aside, on the cooled dough in a tart form.
Roll out the other piece of dough with a diameter of the form and cover the top with the filling. Fold the edges of the dough inwards with your fingers so that the filling does not come out.
Spread the pie with a beaten egg and sprinkle it with sugar. Four incisions of about 3-4 cm are made on the middle of the pie with a sharp knife.
From the rest of the dough, from the cutouts, small shapes can be cut out and stuck on top of it to decorate the pie.
Bake it in a preheated oven at 347°F (175 degrees) for about 45-50 minutes.
Take it out, let it cool completely and then release it from the ring.
Lightly sprinkle it with powdered sugar. It can be served hot, as it is served in the United States with a scoop of ice cream, but it also has an excellent taste when served cold.