Friday, August 26, 2011

Recipe : Apple Pie

Hi! so the post that i promised i'm finally going to deliver. Anyways, note that this recipe is just a work in progress kay, in the future i might make small tweaks to it, but ill repost this recipe if i do that =)

Anyways, there are two versions of this recipe that i did. yes, two versions. and i did both versions yesterday in one day cause i wasn't too happy with the first result. 

so the first recipe is here! tadaaaa. and to make life simpler, i shall copy and paste that recipe here as well. XD. 

Ingredients (serves 8)

  • 1 cup plain flour
  • 1/2 cup self-raising flour
  • 1/2 cup cornflour
  • 125g butter, chilled, chopped
  • 1/3 cup caster sugar
  • 1 egg, separated
  • whipped cream, to serve
  • Apple filling

  • 10 medium (1.25kg) granny smith apples, peeled, cored, cut into thin wedges
  • 1/4 cup caster sugar
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons lemon juice


  1. Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup cold water. Process until pastry just comes together. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

  2. Meanwhile, make apple filling: Place apples and 1/3 cup cold water in a baking classics saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until apples are tender. Drain. Return apples to pan. Stir in sugar, cinnamon and lemon juice. Set aside.

  3. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish.

  4. Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite. Place remaining pastry between 2 sheets of baking  

    paper. Roll out until large enough to cover dish. Cover filling with pastry. Press edges together. Trim excess. 
  5. Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar. Bake for 40 to 45 minutes or until golden. Serve with cream.

ok. so this is the result from the first recipe, and i made some little tweaks to it. i used apple cider vinegar instead of lemon juice for the filling as well as cubing the apples and not peeling them instead of peeling and slicing. i'm not altogether too fond of the pastry for the first recipe, this pastry tastes awesomeee. but it's a bit fiddly, like really hard to roll out properly without it cracking as well as hard to judge whether its too dry or not. and due to it being hard to roll out, i ended up with awesome tasting pastry that broke apart easily, and hence, it was broken apart or 'artistic' apple pie. XD

being me, i wasn't satisfied much with the result. so i asked uncle google and came up with an alternative pastry recipe for the second apple pie that i made that night. lols! i used the apple filling from the first recipe, but for the second pastry recipe, this is it. 

Ingredients : 550g plain flour, 250g unsalted butter, pinch of salt, pinch of sugar, 3-4 tbsps of water

1. sift flour with salt and sugar. add room temp butter to misture and use knife to make cutting motions before using finger tips to rub in butter to flour mixture. add 3 tbsps of water and use wooden spoon to mix in before using fingers again. if mixture does not form a ball, add water until it does. do not overadd water because the dough will become too sticky to work with. roll into ball and store in clingfilm in the fridge for at least 30 mins up to 3 days. 

so that's the second recipe that i used. and to be honest, the dough from the first recipe was much tastier compared to the second recipe. and yes, the dough for the second recipe was so much easier to work with that i managed to cut up shapes of elephants for my pie. LOL i know i'm extremely lifeless. XD

so i guess it's up to personal preference in this case. if you prefer a tastier dough, go for the first one. and using a food processor to do it could be a little tricker cause its hard to judge how much water to add. and if your lazy like me, go for the second recipe. although before adding the filling to the pie, if you prefer a crunchier base, you could blind bake the base first. its just puttin the base in the pie pan, and adding weights such as beans or rice and baking it for about 10-20 mins till slightly golden, then only adding the filling. 

so yeah, that's about it. =)



No comments:

Post a Comment