Thursday, 1 May 2014

Apple Pie

Apple Pie is a typical dessert from fall when apples are fresh and in abundance but who minds having it any other time of the year. It is undoubtedly a favourite pie at my place as it is equally loved by adults and children. Its flaky crust and delicious apple filling is a match made in heaven. Serve it with fresh whipped cream or a scoop of vanilla ice cream or just on its own, it is just lip smacking good. Key to get the perfect crust is use of frozen butter. I like to chill my flour in the fridge a but to get the flakiest pastry possible.
I prefer using  a tart apple like granny smith in the pies but its your personal preference. You can replace white sugar with brown sugar. Brown sugar gives it more depth and flavour.



Flour                        2 1/2 cup
Butter                       1 cup or 2 sticks
Sugar                        2 tbsp
Salt                           1 tsp
Water                       10-20 tbsp ice cold


Apples                      6-8
Sugar                        1/3 - 2/3 cup
Flour                         2 tbsp
Cinnamon                  1 tsp


Sift flour, salt and sugar well and place it in the fridge for half an hour.
Grate the frozen butter into the flour mix. Using a wooden spoon, mix butter and flour until you can see the crumbs like texture.
Take ice cold water and add a tbsp at a time to the flour mix. Dough should come together and should not be sticky.Do not over work the dough or else crust will not be flaky. Amount of water depends o the weather. In more moist weather, you will need less amount of water and in dry place, you will need more.
Divide the dough into two discs, one a little bigger than the other. Take plastic wrap and wrap the dough and refrigerate for 1-2 hour.
Peel and core the apples. Slice them thinly.
Sprinkle sugar and flour on it and set aside.
Preheat the oven at 350 F.
Roll the big disc of dough around 12 inch in diameter and spread it on a nine inch pie dish.
Add the apples to the pie dish.
Roll the other disc of the dough to 10 inches and cover the apples. You can make a lettuce pattern as I did or just cover it as is. Seal the edges well. If just covering with the crust, make a few slits on top to create the steam vents.
Put the pie dish in a cookie sheet to avoid any spill overs. Place it in the oven and bake for almost 50-70 mins until nice golden brown.
Wait for 15 minutes before you slice into it.

Depending on the weather

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