In a bowl, combine the flour, one teaspoon of salt, and the butter previously cut into cubes. Gradually incorporate the milk. With your hands, break apart the butter cubes while mixing the dough, ensuring it does not form a homogeneous mass. Cover the dough with plastic wrap and refrigerate for 1 hour.
Peel, core, and cut the apples into large pieces. Place the apples in a bowl and add the remaining salt, sugar, and cinnamon. Mix the ingredients.
Divide the dough into two equal parts and roll out with a rolling pin to a thickness of 1 cm. With one half, line the bottom of a 25 cm diameter fluted pie pan. Pour the apple filling into the mold and cover with the other piece of dough. Make holes in the surface so that steam can escape during baking without breaking the pie. Seal the edges with a knife while removing excess dough.
Bake at 175 °C for 45 minutes, until the filling is cooked and the surface is golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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