Lemon CupKumora Studio · AI-assisted

Ingredients

• 300 g plain flour
• 12 g granulated sugar
• 4 g fine salt
• 180 g cold unsalted butter, diced
• 90 g cold water
• 300 g peeled, cored apple, diced small
• 35 g granulated sugar, for filling
• 10 g lemon juice
• 3 g ground cinnamon, for filling
• 8 g cornflour
• 25 g beaten egg, for brushing
• 2 g ground cinnamon, for dusting

Let’s make it

1. Combine the flour, 12 g sugar, and salt. Rub in the cold butter until pea-sized pieces remain. Add the cold water and gently bring the dough together without kneading. Wrap and chill for 30 minutes.
2. Mix the diced apple with 35 g sugar, lemon juice, 3 g cinnamon, and cornflour. Set aside while rolling the dough.
3. Heat the oven to 200°C conventional (180°C fan). Line a large baking tray with parchment.
4. Roll the dough on a lightly floured surface to about 3 mm thick. Cut sixteen irregular oval pieces, about 12 cm long, rerolling scraps as needed.
5. Divide the apple filling among eight ovals, leaving a border. Brush the borders with egg, cover each with another oval, and press the edges together firmly. Crimp the sealed edges with a fork.
6. Place the pies on the lined tray. Cut a few short openings in each top, brush with beaten egg, and dust lightly with the remaining cinnamon.
7. Bake for 22–28 minutes, until golden and the filling bubbles at the openings. Cool on the tray for 15 minutes, then transfer to a rack and cool completely before storing.

Kitchen notes

This is an AI-assisted recipe in development, not kitchen-tested; the photo is decorating inspiration rather than the tested result. Store completely cooled pies in an airtight container in the refrigerator for up to 3 days; reheat in a 160°C oven until warmed through. Contains wheat, milk, and egg.

Recipe in development · not kitchen-tested.