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Flawless Apple Pie

SDC17180
Nothing compares to the taste of seasonal fruit, and there’s something magical about a humble apple pie that always makes me feel warm and restores my inner peace. Because fruit pies have so much filling I llike having a nice top crust to balance the texture and flavours.

For the filling you will need:

  • 600g peeled, cored and diced apples.
  • 3/4 cup sugar + extra for sprinkling on the crust before baking.
  • 2 tsp. ground ginger.
  • 2tsp. ground cinnamon.
  • 1 tsp. ground cloves.
  • 3 tbsp corn starch.
  • 1/3cup cold water to dissolve the corn starch. 

 In a big pot put all the ingredients except for the water and corn starch. Start cooking the fruit (medium heat) avoid stirring too much or sugar crystals will form, when the fruit starts bubbling add the dissolved cornstarch and mix gently. Keep cooking until the mix thickens. Leave it to cool completely then transfer to a Tupperware container and keep it in the fridge. Take it out 30 minutes before using it.

For the sweet shortcrust pastry:

  • 1 1/2 cups flour.
  • 125g butter, chilled, chopped.
  • 1/3 cup caster sugar.
  • 1 egg yolk.
  • 2 tbs chilled water.

You can use either a food processor or an electric mixer to bring all the ingredients together, when it gets an even crumbly texture knead the dough until you have a smooth even dough, do not over work it, wrap it in cling film and chill in the fridge for 30 minutes.

Take the pastry out and divide in two, let one portion slowly warm up for 10 minutes and put the other portion back in the fridge.

Dust your working surface and rolling pin and roll the pastry out so its slightly biger than your pie mould, transfer to the mould base and gently press it against the edges. Prick the bottom with a fork and pop it in the freezer for 15minutes.

 Preheat oven to 200C.

Roll out the dough the rest of the pastry until you have a nice thin even disc, big enough to cover the pie.

Take the base of the pie our of the freezer, add the filling and spread evenly. Cover with the remaining pastry press the edges with a fork to have a nice looking rim.

Cut the excess of the pastry and make four or more cuts on the top to release steam, or use a cookie cutter to cut out a nice shape. Sprinkle some caster sugar on the crust.

Bake for 30 minutes. Serve hot or cold.

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