Apple Pie Recipe
So all you need to know is that this is a desert with two layer of puff pastry ( made with butter and flour ) with a filling of apples coated with caramel sauce (made of butter and sugar) sprinkled with a generous amount of cinnamon and baked. This puff pastry is flaky and crisp and goes totally in sync with the sweetness of the apple filling inside. So try this desert this winters , I am sure you guys are gonna love it!
Ingredients :
For the pastry :-
- 2 cups all-purpose flour
- 5oz of butter
- 1 iced water
For the filling:-
- 4-5 apples
- ½ cup soft butter
- 3 tablespoons all-purpose flour
- ½ cup superfine sugar
- ½ cup soft light brown sugar
- ¼ cup water
- cinnamon (to taste)
For the glaze:-
- Milk
- Superfine sugar
Method:
To Make the pastry -
1. Cut the butter into small squares, and refrigerate.
2. Measure the flour into a bowl followed by adding the refrigerated butter cubes.
3. With you fingers , gently rub the butter and flour together until it resembles wet sand or fine bread crumbs.
4. Bring it all together by using a few tablespoons of ice water at a time, until almost totally cohesive (just when you press a little amount of the the flour and butter between your fingers and it sort of seems to lump together) , then work it for a bit to make it a nice dough.
5.Cut the ball of dough into half and press each half into a disk. Then wrap each disk into a plastic wrap or clingfilm and refrigerate till needed ( atleast an hour before using )
To make the filling
1. Peel, core, and cut the apples into 8 halves. Then cut each of the half into small chunks of apples (not too tiny). 2 chunks per slice is absolutely perfect , though you don't need to be precise.
2. Immediately cover the apple pieces with clingflim or plastic wrap and place them in the refrigerator to prevent it from browning.
3. Now in a deep nonstick sauce pan , melt in the butter. Then add the flour and keep stirring to form a paste. Add the sugar, brown sugar and water to it and bring the sauce to a boil then simmer and keep stirring continuously. Simmer for 5 minutes or a little less , just until the sauce thickens.
Assembling the pie -
** Preheat the oven at 220 degree C.**
1. Take out the discs of pastry out of the refrigerator and roll it out carefully using enough flour so that it doesn't stick to the rolling pin or the working place. Keep rolling out each disk until you feel its the size of your pie tin. Then with the help of the rolling pin or gently with your hands place the pastry onto the tin. You may roll out each disc as when you need it. First the bottom crust then later the top crust.
2. Now fill the tin with apples and sprinkle a generous amount of grounded cinnamon over it.
3. Pour the sauce over the apples evenly.
4. Place the top crust on (rolled out before or later when the filling is in the tin)
5. Seal edges nicely and neatly. (Put a little water between the two crusts, to help them adhere)
6. Cut four slits in the top crust to look like a cross but don't connect at the middle for the steam to escape.
7. Brush nicely the crust with the milk and then generously sprinkle over the sugar using a sieve.
8. Bake for 15 minutes at 220 degrees C. Reduce the temperature to 175 degrees C and continue baking for 35 to 45 minutes.
**Fun Tip - You can use the remaining pastry dough after trimming the edges of the crust to make a nice flower or anything you feel like and place it on the top crust , at the center of the steam slits.
To Make the pastry -
1. Cut the butter into small squares, and refrigerate.
2. Measure the flour into a bowl followed by adding the refrigerated butter cubes.
3. With you fingers , gently rub the butter and flour together until it resembles wet sand or fine bread crumbs.
4. Bring it all together by using a few tablespoons of ice water at a time, until almost totally cohesive (just when you press a little amount of the the flour and butter between your fingers and it sort of seems to lump together) , then work it for a bit to make it a nice dough.
5.Cut the ball of dough into half and press each half into a disk. Then wrap each disk into a plastic wrap or clingfilm and refrigerate till needed ( atleast an hour before using )
To make the filling
1. Peel, core, and cut the apples into 8 halves. Then cut each of the half into small chunks of apples (not too tiny). 2 chunks per slice is absolutely perfect , though you don't need to be precise.
2. Immediately cover the apple pieces with clingflim or plastic wrap and place them in the refrigerator to prevent it from browning.
3. Now in a deep nonstick sauce pan , melt in the butter. Then add the flour and keep stirring to form a paste. Add the sugar, brown sugar and water to it and bring the sauce to a boil then simmer and keep stirring continuously. Simmer for 5 minutes or a little less , just until the sauce thickens.
Assembling the pie -
** Preheat the oven at 220 degree C.**
1. Take out the discs of pastry out of the refrigerator and roll it out carefully using enough flour so that it doesn't stick to the rolling pin or the working place. Keep rolling out each disk until you feel its the size of your pie tin. Then with the help of the rolling pin or gently with your hands place the pastry onto the tin. You may roll out each disc as when you need it. First the bottom crust then later the top crust.
2. Now fill the tin with apples and sprinkle a generous amount of grounded cinnamon over it.
3. Pour the sauce over the apples evenly.
4. Place the top crust on (rolled out before or later when the filling is in the tin)
5. Seal edges nicely and neatly. (Put a little water between the two crusts, to help them adhere)
6. Cut four slits in the top crust to look like a cross but don't connect at the middle for the steam to escape.
7. Brush nicely the crust with the milk and then generously sprinkle over the sugar using a sieve.
8. Bake for 15 minutes at 220 degrees C. Reduce the temperature to 175 degrees C and continue baking for 35 to 45 minutes.
**Fun Tip - You can use the remaining pastry dough after trimming the edges of the crust to make a nice flower or anything you feel like and place it on the top crust , at the center of the steam slits.
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