This week I conquered the fear of making my own pie from scratch. I was shocked by how simple it actually is to make. I wonder what it is that I was even scared of ! The pie crust came out buttery and flaky which I loved! And the filling had a beautiful balance of flavour. It wasn’t too sweet- it was just right, the blend of sweetness and spice from the apple, sugar, vanilla cinnamon and nutmeg took the pie to a whole new level! This recipe requires using Granny Smith apples ( Green apples) as they are tart, not to sweet and hold their shape! The apple pie went well with a scoop of vanilla ice cream per slice. Whipped cream would also work as another option for your pie topping.
Now that I successfully made my first pie from scratch it’s time that you learnt to do so too! Let’s get started!
TOTAL PREP TIME:15 MIN
CHILL TIME: 4 HRS
COOK TIME:15MIN
BAKE TIME 20-25 min
INGREDIENTS (PIE CRUST)
2/1/2 cups all purpose flour + extra for dusting and rolling
1 tsp salt
1 tsp granulated white sugar
1 cup cold chopped unsalted butter
6-8 tbs ice cold water
INGREDIENTS( PIE FILLING)
8-10 granny smith apples
2 tbs unsalted butter
1/4 cup dark brown sugar
1/4 cup granulated white sugar
1 tsp cinnamon powder
1/8th of a teaspoon ground nutmeg
1 tbs cornstarch
1 tsp vanilla essence
PROCEDURE(PIE CRUST)
Whisk together you flour and salt. Add in your cold butter and begin to combine together gently using your finger tips. continue until crumbly.
Add in your ice cold water 1 tbs at a time as you gently knead your dough. You know you dough is ready when you squeeze a portion of the crumbly dough in your fist and it holds together.
Lightly knead the dough together into a disk. Divide into 2 disks, wrap in cling film and refregerate for four hours to overnight.
Once ready for use thaw on the counter for 10 min for ease of rolling.
PROCEDURE (APPLE PIE FILLING)
Peel your apples and remove the core. Chop into medium sized slices or cubes.
Place your apple slices in a bowl and drizzle them with lemon juice to prevent them from browning. In a cooking pot heat up your butter and add in all your filling ingredients except your vanilla essence.
Cook for 10-15 min until the apples have slightly softened and the filling sauce has thickened. ( The apples will release their own water during the cooking process. The cornstarch will help thicken the sauce.)
Once done remove from the heat and leave to cool completely. Stir in your vanilla essence.
ASSEMBLY PROCEDURE
Pre heat oven to 180 degrees C/ 350 degrees F
Generously dust your surface with flour as well as your rolling pin. Roll out your pie crusts 1/8th inch thick. Make sure that the pie crust is larger than your pie dish. Use your pie dish to measure if the crust is rolled out larger on all sides.
Roll your crust onto your rolling pin and place onto the base of your pie dish. Flatten out your crust on the sides and cut of any excess dough.
Add in your cooled apple pie filling. Add your second pie crust on top of your filling. Use the excess dough hanging from your top crust to crimp the edges and seal the pie.
Beat together you egg and milk and brush egg wash over your top pie crust. cut our steam vents at the top of the crust.
Bake for 20-25 min on the middle rack of the oven . you know your pie is done when the crust has puffed, is golden brown and the apple pie filling has bubbled through.
Leave to cool. Serve with a scoop of ice cream or whipped cream and enjoy!
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