Friday, April 3, 2009

Apple Pie



This is another family favourite. Quite easy actually. Since I already have a tub of yummylicious vanilla ice cream in the freezer, the decision to bake an apple pie was made in a heartbeat. You can google the pie crust recipe everywhere but I've been using this one for quite a while now. I couldn't remember where I got it because it's written on a piece of paper and glued on my recipe scrapbook since forever. The apple filling is not a recipe actually. It's just something that you throw in a pan and voila!! yummy apple pie filling..

Apple Pie
Makes a 10 inch pie
Serves 6-8

Printable Recipe Here

Pie Crust
Makes a two-crust pie (half the recipe for a one-crust pie)

Ingredients:

1 cup cold butter, cut into cubes
2 1/2 cups plain flour
1 teaspoon salt
2-4 tbps cold water (water must be ice cold!!)

Directions:


1. Mix butter, flour, and salt together until very crumbly. Add as much water as needed to hold together, and mix lightly until it forms a ball. Refrigerate until ready for use. (It's easier to work with cold dough)

Filling

Ingredients:

8 apples (skin removed, cored and sliced)
4 tbsps sugar
1 tbps butter
1 tbps plain flour
¼ cup water
1 1/2 tsp cinnamon
1/2 tsp nutmeg

Directions:


1. Just mix all the ingredients together in a large pan. Cook until the apples are soft and the mixture thickens.

Pie

Directions:


1. Roll the dough gently to about an inch larger than pie dish. (There will be bits of butter in the dough. Just leave them as they will make the crust flaky)

(Tip: I cover the table surface with cling wrap so that it will be easier to lift the crust onto the pie dish)


3. Lift to pie dish and press lightly into the pie dish. Trim excess dough. Make holes on the crust using a fork.


4. Pour the filling into the pie dish and top with crust about 1/2 inch larger than dish’s rim. Seal with floured fork. Brush the top crust with egg wash. (I usually prefer lattice top for my pies but using a cookie cutter to make pretty designs is not so bad)


5. Bake 15 minutes in a 220 degrees Celcius oven. Then, reduce the temperature to 175 degrees Celcius and continue baking for 35 to 45 minutes.


6. Cut yourself a slice and top with a big dallop of vanilla ice cream.

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