Thursday, February 17, 2011

Apple Pie


Short Crust Pastry

2 1/2 cups (350gm) all-purpose flour
1/2 tsp salt
2 tbsp granulated white sugar
1 cup (226gm) butter
1/4 to 1/2 cups ice water

To make the crust, mix flour and salt, cut the butter into the flour. Mix until it looks like coarse crumb. Sprinkle the ice water a tablespoon at a time until the dough is just moist to shape into a ball. Separate dough into 2 balls. One larger for the base and one for the top crust. Wrap in glad wrap plastic and let it rest in the fridge for at least 30 minutes, After that, take out and roll to fit your pie pan. Preheat the oven 425 degree F.

Apple Filling

6 apples peeled, cored and thinly slice
1/4 cup brown sugar
1 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 tbsp butter
1 tbsp corn flour

Mix apple with brown sugar, corn flour, cinnamon, nutmeg, lemon juice, salt in the pan. Spoon over the filling in the base crust. Put little dots of butter. Cover with top crust. Make any decorative edges or you can just press with fork all the way round. Dont forget to poke some holes on the top crust to let the steam out. Brush with egg yolk for that extra shine. Bake for about 50 minutes.

Softly whipped cream or vanila ice cream

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