Apple Pie
Well this is the last recipe from my Mother's day, and my favourite. I made mine into small pies (6) but have also made it into one large pie before. This was one of my first experimental recipes about 6 years ago. And it always turns out well. It is also a walk down memory lane.
Firstly to make the pastry. Sift together the flours and a pinch of salt into a large mixing bowl. Add the butter and rub through the flour with your fingertips until is resembles breadcrumbs. Then stir through the sugar.
In a small bowl or mug lightly beat together 1 egg and 1 tablespoon of chilled water. Drizzle over the flour mixture and use a butter knife to cut the liquid through the flour mixture. Bring the dough together with your hands into a smooth ball.
Divide the dough into 2 ball, (One slightly bigger than the other). Cover with cling wrap and place in the fridge for 30 minutes whilst you make the filling.
Peel and core the apples. Cut each apple into 8 wedges. It is important that you toss the apple pieces in lemon juice, this prevents them from discolouring. In a large fry pan, place the butter and sugar over a medium-low heat. When the butter has melted add the apples and spices, stir to coat. Cook for 10 minutes, stirring occasionally. Once the apples have softened, remove from the pan and set as to cool.
Now to make the pie crust. Roll out the larger ball of the chilled pastry and press into your pie dish/s. The pastry will need to be rolled out to about 2 mm if possible. With a slotted spoon fill with the pie filling. Beat together the egg and milk. Brush the rim of the pie with the egg mixture to seal the top. Roll out the other pastry ball and cut out the top/s. Pinch around the edge of the pie and trim any excess pastry off. It is important that you now return the pies to the fridge for another 30 mintutes.
Preheat your oven to 180 degree celcius. Place the pie dish/s on a baking tray and brush the top with some of the beaten egg and sprinkle with demerara sugar. Cut a small slit into the top of the pie to allow some of the excess moisture to escape. Bake for 45 minutes for a large pie and 25-35 for smaller pies. (Until golden brown.)
I served mine with caramel ice cream, hot out of the oven. You can precook them and reheat them is you like.
Until next time, Happy cooking, Kate.
***Ingredients
Pastry
Firstly to make the pastry. Sift together the flours and a pinch of salt into a large mixing bowl. Add the butter and rub through the flour with your fingertips until is resembles breadcrumbs. Then stir through the sugar.
In a small bowl or mug lightly beat together 1 egg and 1 tablespoon of chilled water. Drizzle over the flour mixture and use a butter knife to cut the liquid through the flour mixture. Bring the dough together with your hands into a smooth ball.
Divide the dough into 2 ball, (One slightly bigger than the other). Cover with cling wrap and place in the fridge for 30 minutes whilst you make the filling.
Peel and core the apples. Cut each apple into 8 wedges. It is important that you toss the apple pieces in lemon juice, this prevents them from discolouring. In a large fry pan, place the butter and sugar over a medium-low heat. When the butter has melted add the apples and spices, stir to coat. Cook for 10 minutes, stirring occasionally. Once the apples have softened, remove from the pan and set as to cool.
Now to make the pie crust. Roll out the larger ball of the chilled pastry and press into your pie dish/s. The pastry will need to be rolled out to about 2 mm if possible. With a slotted spoon fill with the pie filling. Beat together the egg and milk. Brush the rim of the pie with the egg mixture to seal the top. Roll out the other pastry ball and cut out the top/s. Pinch around the edge of the pie and trim any excess pastry off. It is important that you now return the pies to the fridge for another 30 mintutes.
Preheat your oven to 180 degree celcius. Place the pie dish/s on a baking tray and brush the top with some of the beaten egg and sprinkle with demerara sugar. Cut a small slit into the top of the pie to allow some of the excess moisture to escape. Bake for 45 minutes for a large pie and 25-35 for smaller pies. (Until golden brown.)
I served mine with caramel ice cream, hot out of the oven. You can precook them and reheat them is you like.
Until next time, Happy cooking, Kate.
***Ingredients
Pastry
- 1 3/4 cups plain flour
- 1/2 cup self raising flour
- 185 grams butter, chilled, cut into small pieces
- 1/3 cup caster sugar
- 2 eggs
- 1 tablespoon milk
- Demerara sugar
Filling
- 8 large Granny Smith apples
- Juice of 1 lemon
- 45 grams unsalted butter
- 1/2 cup caster sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
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