Saturday, July 25, 2009

Apple Pie

Jaren asked for a apple pie the other day. Since I was at Giants this morning so I bought some apples to make him one. I like this pie crust as it is crispy, flaky and tasty. When it comes to pie crust, you cannot over mix it and got to work fast so that the dough comes together and you can refrigerate it for a whole before rolling it out. This is my apple pie. I cut the pie when it is just out of the oven and the crust is too crumbly to handle.

Basic Pie Pastry

For a 9 inch (23 cm) double-crust pie:
2 ¼ cups (9 oz / 280g) all purpose (plain) flour
¾ tsp salt
¾ cup (6 oz / 180g) cold butter or shortening
6-7 tbsp cold water, more or less

Combine flour and salt in a mixing bowl. Cut cold butter into cubes and toss it into the flour. With your fingertips, two knives or a pastry blender, blend the ingredients together, working quickly until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water 1 tbsp at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.

With floured hands pat the dough into two small balls, one larger than the other. It is not necessary to chill this dough but for convenience you may wrapped the dough and refrigerate up to 2 days. Roll dough out large enough to cover the pie tin. Fill it up with the apple filling and dot the 2 tbsp butter randomly on the filling. Roll out the small dough to cover the pie. Cut a few slashes on the top to let steam escape while baking. Brush top with the heavy cream.

Brush with some whipping cream and bake in a preheated oven at 220C for 30 minutes. Reduce heat to 180C and bake until crust is golden brown.

Apple Filling:

6 apples, remove skin and cut into cubes
1/2 cup (3 oz/90g) brown sugar
½ tbsp cinnamon powder
3 tbsp all purpose (plain) flour
¼ tsp salt
2 tbsp unsalted butter
1 tbsp heavy cream (whipping cream)
2 tbsp lemon juice

Toss apples with lemon juice. In a bowl, mix sugar, salt, cinnamon powder and flour well. Add the sugar mixture into apple and mix well. Set aside for later use.


Kitchen Corner said...

Apple pie, my favorite desserts in Autumn. Serve it with a dollop of ice cream...yum yum!!! Your apple pie is very tempting, I feel want to try it even though the weather is extremely hot here :P

Anonymous said...

olala! soooo many many apples.. yummy .... ah leng

Anonymous said...

Baking mum..wud like to ask why my cake become all dense n close to hard, after i'd put on cream then put in fridge for few hrs?
It was soft and spongy when took out from oven but become all cakey after fridge. Dont know wat happen..
Hope you can help advise abit =b

Hugbear said...

Which cake are you referring to? If your cake is spongy and soft before it goes into the fridge, it should be become cakey and hard. Leave the cake to thaw for at least half an hour before you cake to bring it back to room temp. Also remember to keep the cake properly covered and not expose it in the fridge without covering it.

KwoONZz said...

i love your food >.<
im using it as reference to make pies and cakes when i have the time to cook >.<
can u be my mum instead!!haha

Anonymous said...

hi, i love baking also
i m studying this course now
i would like to buy 1 oven for myself, can u give me some comments that which type of oven is suitable?

Anonymous said...

hi, i love baking also
i would like to buy an oven, can u give me some comments that which type, which brand to buy?

a bOOn said...

hi, i love baking also
i would like to buy an oven for myself
can u give me some comments on which type, which brand to buy?

rants4u said...

Hi Baking mum,

was looking at your entry for apple strudel, and am very tempted to make it possible to post the recipe up??

i understand that you've tried mixing and matching the recipe, and have hence searched the internet for various recipe, hoping to be able to mix ad match as well, but with not much success..

btw, haf tried your strawberry marshmallow cake, and it was an absolute hit amongst my little cousins, and have tried the chicken pie just last saturday. My dad loved it.. =)

look fwd to hearing some good news from you.. =)

thanks so much.. =)

Hugbear said...

Hi rants4u, I mix and match until I don't know what I did. hahaha. I need to study the recipe and come out with a recipe for you to try.

rants4u said...

hi, thanks so much.. =)

may said...

hi bakingmum, i just tried your recipe today and it's nice! But my filling was really watery that the crust couldn't hold it. Any advices that you can provide me with? Thanks!

Hugbear said...

Hi May, next time spoon the apples into the pie crust but not the water that is in the apples. There will bound to be water because you would have mixed the sugar and lemon juice into the apples beforehand. So be careful to avoid adding too much of the water when you are transferring the apples to the crust.

Anonymous said...

Baking Mum..Thanks alot for your advice!! =D
So means its normal tat cake bcome cakey after fridge..but mine is lik still cakey after 1/2 hr at rm temp and it takes almost a day then it returns to spongy..did i miss anything? And will cake returns spongy when i had creamed the cake n fridged it?
Dun feel so demoralized after reading your advice..will try again til it improves =)

may said...

hi bakingmum, thanks alot for your advise! I'll try it out again this weekend! Btw, i really love your site! It's really informative and makes me feel like baking almost everyday! I'm going to try more of your wonderful recipes! Thanks!

Anonymous said...

Baking mum,

Instead of brushing the pie with whipping cream, can I brush it with eggs instead ?


Jo said...

Hi Baking Mum,

I've tried few of your recipes. Loved the banana cake, & it turned out really well.

I've just tried out the apple pie recipe today, but the dough was kind of crumply. It did not hold up well after I roll it out. When I tried to transfer the flattened dough to the pie tin, it fell into pieces, and I had to use my fingers to flatten out the dough in the pie tin instead. I had to cover the top of the pie with bits & pieces of the dough instead of a whole piece of dough on top as the dough fell apart right after I tried to lift it off the table top. Any idea why?

Hugbear said...

It if is too crumbly, you may need to add a little bit of liquid (water) into your dough.

Related Posts with Thumbnails


Add it to your blog