Apple Pie is America's favorite dessert. ..personally I am no great fan of apple as a fruit but I absolutely love the apple pie..
When I tried baking it the first few experiments resulted in very tough crust... guess the trick was making of dough and not the recipe.. to have a flavourful flaky crust it is very important that we don't knead the dough much.. the dough needs to be handled only enuf to gather.. also the ingredients have to be icy cold. the dough can be wrapped and refrigerated for 30 min or so .. i also noticed that instead of mixing the dough with hand, using a chutney maker or a food processor helps.. it gives an even sandy texture to flour..
The given recipe has two parts.. the dough for the pie and the apple filling...
When I tried baking it the first few experiments resulted in very tough crust... guess the trick was making of dough and not the recipe.. to have a flavourful flaky crust it is very important that we don't knead the dough much.. the dough needs to be handled only enuf to gather.. also the ingredients have to be icy cold. the dough can be wrapped and refrigerated for 30 min or so .. i also noticed that instead of mixing the dough with hand, using a chutney maker or a food processor helps.. it gives an even sandy texture to flour..
The given recipe has two parts.. the dough for the pie and the apple filling...
The Dough ( pate brisee) short crust pastry
2 1/2 cup flour
1 tsp salt
3 tbsp fine sugar
1 cup unsalted butter (chilled and cubed)
1/4 to 1/2 cup cold water
2 1/2 cup flour
1 tsp salt
3 tbsp fine sugar
1 cup unsalted butter (chilled and cubed)
1/4 to 1/2 cup cold water
The filling
about 2 cups finely chopped apples
1/4 tsp powdered cinnamon
1/4 cup sugar
3 tbsp honey
2 tsp lemon juice
How to proceed
Pre heat oven to 200*C. if using smaller pie or tart tins then u may need 3-4 or use 1 large 9-10" pie dish.
In a food processor blend flour, salt, sugar and cubed butter till it has a sandy texture.
Take in a bowl and pour some icy water and mix using a fork .. add more water if needed ..till it forms a rough ball. Do not Knead..
Wrap it in a plastic cling foil and refrigerate for 30 min.
Now make the filling .. mix the apple with honey , sugar, cinnamon and lemon juice.
Take the dough out of fridge.. dust a surface and gently roll into a flat roti about 5 mm thick.
Adjust the roti size as per your pie mould.
Line the mould with the roti taking care not to press in the tin. Put the apple mixture .. make another roti and cover the apple . u using the whole roti you will have to make slits for steam to come out.
u can also cut stripes out of the second roll as i have done and make designs as per your choice.
bake it in a pre heated oven at 200*C for -
small tart moulds 20-25 min
big glass pie dish 40 mins
enjoy :)
something i have tasted...i dont know how she does it...but her proportions...her flavours..her timing....it is alll PERFECT...shruti di..u rock as a cookkk
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