Apple pie is a quintessential classic fall dessert. A baked dish consisting of a double-crust pastry encasing the sweet fruit filling. The bottom crust to line the pie dish and hold the filling. Top crust is either solid with vents and decorated with designs or latticed. Once baked, the crust has a rich golden colour, light and flaky, beautifully complementing the spiced tart-sweet apples. Usually, a slice of the pie served with either ice-cream or whipped cream.
For the perfect pie combination, use a blend of firm tart and sweet apples, without any bruises. Popular ones are northern spy, granny smith, honeycrisp, gala, empire, mcIntosh, cortland and bramley, just to name a few. Use apples that hold their structure and do not turn mushy when cooked. A variety adds texture and flavour, but depends on personal preference. Also, seasoning can differ accordingly, some like a sweet pie, while others heavily spiced with a touch of sweetness. Baking an apple pie with fruits from your garden or when cheap and bountiful at the supermarkets is exciting, comforting and satisfying. Worth the effort, definitely a showstopper and crowd pleaser.
Did you know?
National Apple Pie Day is observed annually on 13th May.
For the perfect pie combination, use a blend of firm tart and sweet apples, without any bruises. Popular ones are northern spy, granny smith, honeycrisp, gala, empire, mcIntosh, cortland and bramley, just to name a few. Use apples that hold their structure and do not turn mushy when cooked. A variety adds texture and flavour, but depends on personal preference. Also, seasoning can differ accordingly, some like a sweet pie, while others heavily spiced with a touch of sweetness. Baking an apple pie with fruits from your garden or when cheap and bountiful at the supermarkets is exciting, comforting and satisfying. Worth the effort, definitely a showstopper and crowd pleaser.
Did you know?
National Apple Pie Day is observed annually on 13th May.
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Apple Pie
(Serves 8)
Filling
Ingredients:
1 1/2 kgs firm ripe apples
1/2 cup light brown sugar
1 teaspoon cinnamon powder
1/2 teaspoon all-spice powder
1/8 teaspoon nutmeg powder
1/2 teaspoon ginger powder
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 teaspoon coarse sugar
Method:
Wash apples, peel, core and cut into thin slices. Transfer to a bowl, mix in the lemon juice along with brown sugar, spice powders and all-purpose flour. Set aside.
Pastry
Ingredients:
2 1/4 cups all-purpose flour
3/4 cup unsalted butter or shortening
1/3 cup ice-cold water
1/2 teaspoon salt
1 egg lightly beaten (for brushing)
Method:
In a food processor with a steel blade, add flour, fat and salt. Pulse until the mixture resembles fine breadcrumbs. Then, include the water 1 tablespoon at a time ensuring to scrape down the sides. Once the dough comes together, transfer onto a work surface (without any flour). Divide and form into two discs. Wrap with clingfilm and refrigerate for 30 minutes.
Preheat oven to 375 F or 190 C.
On a lightly floured surface, roll dough large enough to overhang the edge of the pie dish, about 1/2-inch all around. With the help of a rolling pin, unroll into a 9-inch pie dish.
Transfer the filling to the pastry-lined pie dish and dot with 1 tablespoon of cold butter (not included in the list of ingredients). Brush the edges all around with egg.
Roll out the second disc of dough into a 12-inch circle. Place over the filling, trim, seal and flute edges. For venting, cut slits on the top crust that can be embellished with various designs and adhered with egg. Sprinkle coarse sugar and transfer pie dish on a baking sheet to catch any overflow.
Fold a 12-inch square of aluminum foil into quarters. Cut a 3.5-inch circle out of the centre. Unfold and gently place the foil over the pie's edge.
Bake for 30 minutes then, remove the foil. Continue baking for an additional 30 minutes or until the pastry is golden brown and filling bubbly.
Set aside to cool before slicing. If cut when warm, the filling will be runny.
Note:
(Serves 8)
Filling
Ingredients:
1 1/2 kgs firm ripe apples
1/2 cup light brown sugar
1 teaspoon cinnamon powder
1/2 teaspoon all-spice powder
1/8 teaspoon nutmeg powder
1/2 teaspoon ginger powder
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 teaspoon coarse sugar
Method:
Wash apples, peel, core and cut into thin slices. Transfer to a bowl, mix in the lemon juice along with brown sugar, spice powders and all-purpose flour. Set aside.
Pastry
Ingredients:
2 1/4 cups all-purpose flour
3/4 cup unsalted butter or shortening
1/3 cup ice-cold water
1/2 teaspoon salt
1 egg lightly beaten (for brushing)
Method:
In a food processor with a steel blade, add flour, fat and salt. Pulse until the mixture resembles fine breadcrumbs. Then, include the water 1 tablespoon at a time ensuring to scrape down the sides. Once the dough comes together, transfer onto a work surface (without any flour). Divide and form into two discs. Wrap with clingfilm and refrigerate for 30 minutes.
Preheat oven to 375 F or 190 C.
On a lightly floured surface, roll dough large enough to overhang the edge of the pie dish, about 1/2-inch all around. With the help of a rolling pin, unroll into a 9-inch pie dish.
Transfer the filling to the pastry-lined pie dish and dot with 1 tablespoon of cold butter (not included in the list of ingredients). Brush the edges all around with egg.
Roll out the second disc of dough into a 12-inch circle. Place over the filling, trim, seal and flute edges. For venting, cut slits on the top crust that can be embellished with various designs and adhered with egg. Sprinkle coarse sugar and transfer pie dish on a baking sheet to catch any overflow.
Fold a 12-inch square of aluminum foil into quarters. Cut a 3.5-inch circle out of the centre. Unfold and gently place the foil over the pie's edge.
Bake for 30 minutes then, remove the foil. Continue baking for an additional 30 minutes or until the pastry is golden brown and filling bubbly.
Set aside to cool before slicing. If cut when warm, the filling will be runny.
Note:
- Beaten egg can be substituted with milk.
- Use scrap pastry for leaf cutouts.
- A mixture of apples from our garden tree were used.
