Apple Pie.

July 24, 2008 at 10:06 pm 1 comment

Moist, flaky, apple pie!

Moist, flaky, apple pie!

Photos taken with a real camera look so much better. 
Anyway, the recipe for this pie was taken down, quite enthusiastically in an Ms. Word document, by Soefie while she was watching a VIDEO. 

So I have no idea where this recipe is from, but if anyone does, do feel free to leave a note. 

Apple Pie (supposedly, the Best)

Crust
2 cups plain/all-purpose flour
180g of butter, cut into cubes
1 teaspoons of salt
1.5 tablespoons of sugar
75ml of cold water
Extra flour for dusting

Filling
6 Granny Smith apples, peeled, cored, and cubed
65g of sugar
65g of brown sugar
Half a teaspoon of cinnamon powder
A teaspoon of lemon juice
1.5 tablespoon of flour
50g of melted butter

Egg wash
1 egg, beaten with 2 tablespoons of cream

DIRECTIONS

Filling:

  • Add the white sugar to the apples, then brown sugar, followed by the cinnamon, lemon juice, flour, then melted butter.
  • Mix well with a spoon.
  • Let sit while making crust.

Crust:

  • Sift flour, salt, sugar together, then add the butter
  • Mix briefly (2 min)
  • With half of the butter still intact, add half of the water
  • Add water in small amts just as dough begins to cling together
  • Roll dough into a ball
  • Divide dough into 2 parts: a third (for the upper crust) and 2-thirds (base)
  • Refrigerate the dough (after flattened and wrapped in cling wrap)
  • Place in fridge for minimum of 30min
  • Preheat oven to 180 degress Celsius
  • Roll out dough (to about half a centimeter or less)
  • Transfer to pie pan, don’t tear dough. (Method: gently fold rolled out dough into quarters, place into pan and slowly unfold, pressing into the edges of the pan so there there are no air pockets)
  • Put dough in pan in the fridge for about 15-20min
Upper crust:
  • Roll out the one-third ball of dough to one and a half cm thickness.
  • Cut long strips of abt 1.5cm long.

 
Baking:

  • Remove panned dough from fridge
  • Pour filling into pan and spread evenly.
  • Lay out dough strips diagonally above filling, and weave them.
  • Put more dough along the rim of the pie as deemed necessary.
  • Brush the top with the egg wash. (Alternatively, just brushing with egg white would suffice.)
  • Put pie the oven to bake for 50 to 65 minutes (depending on the type of apples)
  • Once brown, remove and let cool for at least 40 minutes before serving. 
Pre-baked pie! Didn't weave.

Pre-baked pie! Didn't weave.

This was quite a tasty pie. However I felt that the taste and texture of the crust (although yummy) would have been more suitable for something savoury. I’ll probably try this crust with a chicken pot pie or meat pie… The filling was good, but that was basically it. Decent. Hearty. And yummy. 
Will probably be playing around more with the filling mixture to get one that has that extra oomph! 
Rating: 4.5/5 for crust, 3.5/5 for filling, 4/5 overall.
Would I bake this again? Probably a variation of this till I find the perfect apple pie filling! (and crust)
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Entry filed under: apple, pie. Tags: , .

Banana Walnut Bread. Carrot Cake.

1 Comment Add your own

  • 1. Erin  |  July 26, 2008 at 1:06 am

    I’ve never even attempted a lattice top for a pie so you get an A+ for the effort. Also, thank you for linking to erincooks.com on your sidebar!

    Reply

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