Family Apple Pie

Family Apple Pie

Some people love winter and since it is still cold outside we have prepared for you a recipe for something cozy that gathers all the family around the table. You probably have already figure it out – this is the ultimate apple pie, a traditional dish that brings back sweet childhood memories. Here is what you will need.

First, make sure you have 2 ½ hours to spare. Second, you will need these ingredients:

For the filling
1 kg. Apples (you may use Bramley apples because they are the best when you have to use them in cooking)
140g golden caster sugar
3 tablespoons flour
½ teaspoon cinnamon

For the pastry
225g butter, at room temperature
50g golden caster sugar, plus extra
350g plain flour, it will be great if you use organic one
2 eggs
some softly whipped cream, for serving

How to do it:

Wash the apple and then cut them into quarters, remove the core where the seed is, and peel them. Cut them very thin, each piece should be about 5mm. Then get a baking sheet and lay the apple pieces on it evenly. Put a paper towel on top of it and leave it aside while you do the pastry.

For the pastry:
Get a large bowl and mix in it the butter and the sugar, you do not have to use a mixer. Now get one egg and the yolk from the other and mix them together, save the white for later, you will need it for glaring. Beat them for about 1 minute until it starts looking like a scrambled egg. Now add into the eggs the flour using a wooden spoon, do not put it all at once. When it starts to clump up gather the dough with your hands and start making a ball. Then wrap it in foil paper and leave it in the fridge for 45 minutes.

For the filling:
Mix the sugar (140g), the cinnamon and flour in a large bowl, get one where you can safely add the apples later.  Get the pastry out of the fridge and heat to oven to 190C/ gas5/ fan 170C. Now beat lightly the egg white yolk using a fork. Cut off one third of the pastry and keep it wrapped while you roll out the rest. Use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter.

Now dip the apples into the bowl with cinnamon and sugar. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Use a sharp knife to make a couple of slashes on the top of the lid, through them the steam will escape. Using a cooking brush dip grease the lid with the egg white and sprinkle it with sugar. Bake the pie for about 45 minutes until you see it turns reddish. Get it out of the oven and let it cool for 10 minutes. Serve with whipped cream and consume with pleasure.


Image : © Brent Hofacker Fotolia

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