Classic Apple Pie
 
 
Dough:
2 ½ cups flour
1/3 cup sugar
½ teaspoon salt
225 g (8 oz) unsalted butter, chopped
¼ - 1/3 cup cold water

Filled:
6 to 8 large, peeled, cored and cut into slices 1 cm (1/2 inch) apples
1 cup sugar (how much sugar depends on the type of apple)
½ cup flour
2 teaspoons cinnamon
½ teaspoon salt
Pinch of nutmeg
¼ cup pure evaporated milk or light cream milk
Sugar, for sprinkling on top
 
   Preparation:
Dough:
Mix flour with sugar and salt in a large bowl. Add butter and mix with a pastry cutter or 2 forks until it resembles oatmeal. Add the required amount of water to the dough to one but not smearing. Divide dough into 2 parts, wrap in plastic and refrigerate for 30 minutes.
 
Roll out a portion of the dough on a floured surface to have a circumference of 30 cm (12 inches). Line a pie tin of 23 cm (9 inches) with the dough. Pour filling mixture with juices you release the block. Stretching the other portion of dough to a circumference of 35 cm (14 inches). Place on top of the foot and joining the edges making a repulgue. Make cuts in the lid so that steam can be eliminated. Brush the surface with milk or cream and sprinkle with sugar. Place the mold in the tray in the oven and bake for 25 minutes. Reduce temperature to 350 ° F (180 ° C) and continue baking the foot until the bottom is browned, the apple is cooked and see the juices have thickened (about 40 minutes). Remove from oven and let cool completely on a wire rack before serving.

Filled:Mix all filling ingredients in a bowl and then place them into the mold lined with the dough. Place a baking sheet in preheated oven at 450F (230C).

Tips lunchbox:
Cut into portions once the foot is cold, wrap and bag. Freeze. Remove the portion or portions to use the freezer the night before and pass the refrigerator. The next day place it in an airtight container.