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Apple pie is said to be an American invention.
The sweet aroma you get when fresh apples are cooked with cinnamon is unmistakable. There are many versions of the pie. Below is an open pie baked in a pie dish. This recipe also uses easily available red apples like Red Delicious, instead of Bramley.
The secret of baking a good crust pastry is to have all ingredients and utensils used in cold temperature. You can store butter, flour, rolling pin, mixing bowl and eggs in the fridge at least 20 minutes before you start working. The reason is simple: warmth makes the fat in the pastry bind with the gluten in the flour too quickly, so the pie crust will end up tough and heavy, instead of tender and flaky.
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250g plain flour
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120g chilled butter cubes
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1 egg yolk (retain the white egg)
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30ml ice water
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3 red apples, peeled and sliced thinly
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1 egg white for glazing
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Ice-cream for serving (optional)
Filling:
Method:
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Sieve flour into a bowl. Add butter and knead into a dough.
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Combine egg yolk with ice water. Work mixture into the dough.
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Cling wrap dough and refrigerate for 1 hour.
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Preheat oven at 180 deg C.
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To make pastry, flatten dough to 0.5mm thick using a rolling pin. Place over a pie tray, snip off excess.
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Place apple over and set aside.
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To prepare filling, whisk egg and cream into a thick consistency then add sugar, grated candied nutmeg and cinnamon powder.
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Pour into prepared pie dish. Bake on low rack for 10 minutes.
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Remove and glaze with egg white and continue to bake at 170 deg C for 15 minutes.
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Serve hot with ice-cream or on its own.
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