I know right now you would say that I cannot surprise you with an apple pie for a fall recipe. Right? Wrong! Although it is not ground breaking, it is still the best apple pie I have tried in a while, and my husband agrees. While it will be baking, your whole house will smell like cinnamon and apples – what a nice way to celebrate the fall season!

Ingredients for dough

• 2 sticks of salted butter
• 8 tablespoons of cold water
• 2.5 cups of flour
• 1 tablespoon of sugar

Ingredients for the apple medley

• 5 big apples
• 1 cup of sugar
• 2 teaspoons of vanilla extract
• 1 teaspoon of cinnamon

First, peel off the skin from the apples, cut them in thin slices, add sugar, vanilla and cinnamon and put in a frying pan on low-medium (I put on 4 out of 9). You can add some olive oil so that apples do not get stuck to the bottom. Keep steering, you need to get about 1 cup of juice out of apples while the apples will get brown and soft.

Then, turn on oven at 400F (200C). While it is getting ready, mix all dough ingredients in a blender. I have cut butter in small pieces to make it easier.

Once the dough is done, split it in two equal halves. The first half I used to make into a ball and then made it thinner using my fingers. That would be a bottom of the pie. Find a pie oven -save dish, place foil around it, add some olive oil and then place the dough on top.

From the second part of dough you can make a number of stripes. You can make them with your hands and then use the knife to cut them in equal thinner stripes.

Add apple filling into the pie dish on top of the first part of dough. Add the juice from the pan there as well. Cover the apple pie with the dough stripes so that they make a criss cross. Sprinkle the top with milk and sugar.

Put a pie into the oven for 75 minutes. You may want to cover the top part of the pie with foil for the first 30 minutes to avoid burning.

Once done, remove the pie and let it stand for 10-50 minutes. This way the pie will not fall apart when cut. However it is going to smell amazing the moment it is out of the oven so you might be tempted to have it sooner. Either way, enjoy it!