Today for my sneaky snack, I have for you an apple
pie! My step mum was having a pie day at her work, where everyone brings in
different pies to eat. So when she told me this, I volunteered right away to
make one for her. This is the first time I have ever made an apple pie, and I
am so impressed with the way it turned out. I unfortunately did not get to try
it, but the feedback I got was very good, so I’m happy enough with that. I am
really looking forward to making this again, and being able to actually try it.
But for now, lets get into it. (Recipe from Taste.com)
1. Firstly, place flours, butter and sugar into
your food mixer and beat until mixture resembles fine breadcrumbs.
3. Whilst your pastry is in the refrigerator, start
on your apple filling. Firstly peel and core your 10 apples and then cut them
up into thin wedges. Place your apples and a ⅓
cup of cold water into a saucepan at medium-high heat, and bring to the boil.
Reduce heat to medium-low and simmer covered for 5-7 minutes or until apples
are tender. (I simmered for 5 minutes, stirred and then simmered for an extra 2
minutes). Drain your apples and then return them to the pan Stir in your sugar,
cinnamon and lemon juice making sure to coat all your apples and then set
aside.
4. Preheat your oven to 180°c/160°c fan forced. Grease a 3 cm-deep, 20cm-base round
pie dish. Place two thirds of the pastry between two sheets of baking paper and
roll out into a 30cm circle. (This was the handiest tip I have found). Once you’re
happy with your pastry, line the base and sides of your pan with the pastry and
trim the edges. Spoon in your apple filling and even out. Roll out the rest of
your pastry between the baking papers, into a large enough circle, to cover
your pan. Brush the edges with a little egg white and then place your rolled
pastry over filling, trimming excess. Make two cuts in the top middle for the
steam to escape whilst baking. Brush top with remaining egg white and sprinkle
with some extra caster sugar. If you have leftover pasty you can make some
little leaves to place on the top of your pie for decoration. (I need some
extra practice in this area). Place your pie in the oven and bake for 40-45
minutes or until golden.
No matter how fiddly the recipe seems, it is
actually quite easy to make. The thing that took the most time and effort for
me was the coring and peeling of the apples.
It’s such a straightforward recipe that I am so glad I found and tried out.
Definitely proud to accomplish this one as I love apple pie, especially in the
cooler months! So I hope you all enjoy this recipe, and let me know how it goes
if you give it a crack!
Ingredients:
Pastry
1 Cup Plain Flour
½ Cup Self Raising Flour
½ Cup Corn Flour
125g Butter, Chilled, Chopped
¼ Cup Caster Sugar
1 Egg Separated
Filling
10 Medium Granny Smith Apples (1.25kg)
¼ Cup Caster Sugar
¼ Tsp Ground Cinnamon
2 Tsps Fresh Lemon Juice
Method:
2. Separate your egg and add the yolk to the mixture
as well as a ¼ Cup of cold water (make sure you keep your egg white as you will
need it later on). Continue to mix until pastry is just formed, then turn out
your mixture onto a lightly floured surface. Knead your pastry gently until it
becomes smooth. Wrap in cling warp and refrigerate for 30 minutes or until
firm.
3. Whilst your pastry is in the refrigerator, start
on your apple filling. Firstly peel and core your 10 apples and then cut them
up into thin wedges. Place your apples and a ⅓
cup of cold water into a saucepan at medium-high heat, and bring to the boil.
Reduce heat to medium-low and simmer covered for 5-7 minutes or until apples
are tender. (I simmered for 5 minutes, stirred and then simmered for an extra 2
minutes). Drain your apples and then return them to the pan Stir in your sugar,
cinnamon and lemon juice making sure to coat all your apples and then set
aside.4. Preheat your oven to 180°c/160°c fan forced. Grease a 3 cm-deep, 20cm-base round
pie dish. Place two thirds of the pastry between two sheets of baking paper and
roll out into a 30cm circle. (This was the handiest tip I have found). Once you’re
happy with your pastry, line the base and sides of your pan with the pastry and
trim the edges. Spoon in your apple filling and even out. Roll out the rest of
your pastry between the baking papers, into a large enough circle, to cover
your pan. Brush the edges with a little egg white and then place your rolled
pastry over filling, trimming excess. Make two cuts in the top middle for the
steam to escape whilst baking. Brush top with remaining egg white and sprinkle
with some extra caster sugar. If you have leftover pasty you can make some
little leaves to place on the top of your pie for decoration. (I need some
extra practice in this area). Place your pie in the oven and bake for 40-45
minutes or until golden.
Serve warm with cream, ice cream or custard.
And ENJOY!
Danelle x
2 comments
I love making home made pie dough! Your apple pie looks amazing. Why did you decide to make an apple pie? The approaching colder months?
ReplyDeleteHey Natalie!
DeleteThank you very much! Pretty proud seeing as it's my first ever one! :)
I love apple pie, and have always wanted to make one, so when my step mum's work was having pie day, I thought it was the perfect opportunity to try it out (and test it on other people hehe). Definitely looking forward to cooking it again in the cooler months, and trying it out as gluten free for my dad!
xx