An apple pie is a fruit pie in which the principal filling ingredient is apple. It is sometimes served with whipped cream or ice cream on top.
Recipe Tags
Veg
Medium
Festive
American
Baking
Microwaving
Dessert
Egg Free
Ingredients Serving: 8
Ingredients for Short crust pastry dough:
all-purpose flour - 2 1/2 cups
salt - 1 tsp
sugar - 2 tsp
butter - 1 cup (cold /chilled) cut into small pieces
ice cold water 4 - 6 tbsp
For the filling:
Good quality apples - 4 to 6, peeled and cut into 1/4 inch small pieces
light brown sugar - 1/2 cup
white sugar - 1/4 cup
ground cinnamon 1/2 - 1 tsp
cornflour - 4 tsp, for thickening
lemon juice - 1 tbsp
Use milk in the end to brush on top of the pie to give a nice golden colour.
Instructions
Directions for the pastry: To make the dough, In a food processor, pulse the dry ingredients together until combined.
Add the chilled butter and pulse until the mixture resembles a coarse bread crumbs consistency, add the chilled ice water 1 tbsp at a time and pulse just 2 to 3 times.
The dough should hold together when squeezed with your fingers but should not be sticky. If you find it dry and little crumbly then add another tsp of water and knead until just combined.
Divide the dough into half and shape like a disk. Wrap them separately in plastic wrap and refrigerate for at least 2 hours or overnight. Remove and let it stand for about 30 minutes before you roll it out.
On a lightly floured work surface, roll out half of the dough into 12″ round about 1/8″ thick. Fold the dough onto your rolling pin & gently transfer to a 9″ deep pie dish.
Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges to the rim of the dish. Refrigerate for about 30 mins.
Now Prepare for the filling: Stir together the apples, both the sugars, cinnamon, nutmeg, salt and corn flour or plain flour etc.
Cook until the apples are just tender and not mushy. Once the liquid has thickened, remove from heat and add the lemon juice. Let cool for about 30 minutes or till room temperature.
Roll out the remaining dough into a 12″ round about 1/8″ thick. Make strips by using a pizza cutter and do weave (do it on the butter paper), make flowers by using a cookie cutter with the dough scraps.
Preheat the oven to 200 degrees centigrade. Transfer the apple filling to the pie shell, scatter about 1 to 2 tbsp of butter on top of the filling.
Gently invert the butter paper over the pie. Press the top and bottom crusts together to seal.
Brush the entire top crust with the milk wash. Now place the flowers and decorate how you want and again give milk wash for added flowers.
Place the dish on the preheated baking sheet. Bake for 40 minutes or until it is crisp and golden brown.
Once done, let it cool for at least 1 hour before serving.
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Directions for the pastry: To make the dough, In a food processor, pulse the dry ingredients together until combined.
Add the chilled butter and pulse until the mixture resembles a coarse bread crumbs consistency, add the chilled ice water 1 tbsp at a time and pulse just 2 to 3 times.
The dough should hold together when squeezed with your fingers but should not be sticky. If you find it dry and little crumbly then add another tsp of water and knead until just combined.
Divide the dough into half and shape like a disk. Wrap them separately in plastic wrap and refrigerate for at least 2 hours or overnight. Remove and let it stand for about 30 minutes before you roll it out.
On a lightly floured work surface, roll out half of the dough into 12″ round about 1/8″ thick. Fold the dough onto your rolling pin & gently transfer to a 9″ deep pie dish.
Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges to the rim of the dish. Refrigerate for about 30 mins.
Now Prepare for the filling: Stir together the apples, both the sugars, cinnamon, nutmeg, salt and corn flour or plain flour etc.
Cook until the apples are just tender and not mushy. Once the liquid has thickened, remove from heat and add the lemon juice. Let cool for about 30 minutes or till room temperature.
Roll out the remaining dough into a 12″ round about 1/8″ thick. Make strips by using a pizza cutter and do weave (do it on the butter paper), make flowers by using a cookie cutter with the dough scraps.
Preheat the oven to 200 degrees centigrade. Transfer the apple filling to the pie shell, scatter about 1 to 2 tbsp of butter on top of the filling.
Gently invert the butter paper over the pie. Press the top and bottom crusts together to seal.
Brush the entire top crust with the milk wash. Now place the flowers and decorate how you want and again give milk wash for added flowers.
Place the dish on the preheated baking sheet. Bake for 40 minutes or until it is crisp and golden brown.
Once done, let it cool for at least 1 hour before serving.
INGREDIENTS
SERVING: 8
Ingredients for Short crust pastry dough:
all-purpose flour - 2 1/2 cups
salt - 1 tsp
sugar - 2 tsp
butter - 1 cup (cold /chilled) cut into small pieces
ice cold water 4 - 6 tbsp
For the filling:
Good quality apples - 4 to 6, peeled and cut into 1/4 inch small pieces
light brown sugar - 1/2 cup
white sugar - 1/4 cup
ground cinnamon 1/2 - 1 tsp
cornflour - 4 tsp, for thickening
lemon juice - 1 tbsp
Use milk in the end to brush on top of the pie to give a nice golden colour.
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