How to cook
Prepare the dough for the pie by adding the sugar, salt and diced butter to the flour.
Knead with your hands, until butter crumbs start to form and add the ice water and vodka. Knead briefly, until a crumbly butter pastry dough is obtained and wrap it in foil. Put it in the refrigerator for 1 hour.
Peel the apples and cut them into medium-sized pieces. Sprinkle them with lemon juice.
Pour the butter into a Teflon pan and melt it on the stove. Pour the sliced apples and stir.
Stew the apples, by stirring occasionally, until they have slightly softened. Then add the sugar, orange peel and cinnamon. Stew for another 1-2 minutes and add the starch. Stir and stew for another 1-2 minutes.
Strain the apples from the liquid and set them aside.
Place the liquid back onto the hob in the same pan and stir, until it has thickened and a thick caramel sauce is obtained.
Pour the sauce over the apples and stir.
Take the dough out of the fridge and roll it out onto a floured surface into a large round crust.
Place the crust in a prepared pie tin and shape the base of the pie.
Cut out the excess dough, roll it into a ball, roll it out and then cut strips from it for the top of the pie.
Pour the stuffing over the dough base and level it out.
Arrange the strips of dough crosswise on top.
Beat the egg with the oil and spread the dough strips.
Mix the sugar and cinnamon and sprinkle them generously on the apple pie.
Preheat the oven to 360°F (180°C) and bake the delicious pie for about 30 minutes.
Serve the festive apple pie warm or after a few hours, when it is firm, with a scoop of ice cream.