Cut the apples into quarter rounds and put it in a pan together with lemon juice, sugar and simmer. Add cinnamon and simmer until it becomes transparent.
< Prep > Keep the butter cool. Combine cake flour and bread (strong) flour together and sift.
Cut the butter into 1 cm dice. Combine with the sifted flours and mash it.
Add salt and water to the flour with butter and kneed. Add water depending on how the pastry is clumping.
When the pastry is no longer floury and becomes one clump, cover with a wet cloth and let it sit in the refrigerator for 10 minutes.
Roll out the pastry with a rolling pin. Repeat folding and rolling out. The layers of the pastry depends on how many times you folded and rolled out at this point.
Coat the aluminum cake pan with butter ( margarine ). Roll out and spread 2/3 of the pastry in the disposable aluminum cake pan. Poke a fork to the pastry several times.
Fill the pastry evenly with the simmered apple. Roll out the remaining 1/3 pastry. Make a crisscross pattern and decorate.
Make the gilding and brush it on the pie evenly with a brush.
First bake in a 220℃ preheated oven for 10 minutes, then bake in 180℃ oven for 20 minutes. Adjust the time to bake depending on the oven you are using.
Story Behind this Recipe
This is the recipe for my mom's specialty, apple pie, which I love. When apples were in season, I always asked her to make a lot and sometimes took it to my friends place. I am not good at remembering things, so I switched few steps of the recipe process I learned.
I make the apple jam a day before and let it cool. The pie pastry will be loose If the butter is soft, so do not bring the butter to room temperature and keep it in the refrigerator until just before using. The pie pasty will be more delicious if you fold and roll it out many times.