17 November, 2014

Apple Pie

For the dough:

Plain flour: 2 Cups
Unsalted butter : 200 gms (cut into cubes)
Salt: 1 teaspoon
Sugar: 2 Tablespoon
Water: 1 Cup( Approx)

For the filling:
Apples: 5-6
Freshly grated cinnamon: 1/2 teaspoon
Freshly grated nutmeg: 1/4 teaspoon
Powdered sugar: 1/2 Cup
Plain flour: 2 Tablespoon


Take a deep large bowl and whisk together flour salt and sugar in it. Add butter cubes. Using your fingers, press the butter cubes in the flour till the flour gets crumbly and there are no cubes left as such. Add water to it and knead to make a stiff dough. Cover the dough with a cling film and allow it to refrigerate for an hour or so.

Meanwhile wash the apples. Peel and core it. Cut it into thin slices. Add sugar, flour, cinnamon and nutmeg powder. Squeeze in half a lemon to prevent he apples from discoloring. Toss it well so ingredients mix well.

Take the dough out of the refrigerator and roll it out to the size of your pie pan. It should be approximately 1/8th of an inch thick. Brush the pie pan with some vegetable oil and dust it with flour to avoid the dough getting stuck on the pan.
Lay the rolled out dough on the pan and press it gently to line the pan with the dough.

Bake the crust uncovered for 10-15 minutes at 190C. It should be light brown and not too dark.
Bring out the pie crust.
Arrange the apple slices on the pie crust making a mound in the center. Discard the juices and any sugar syrup.
Roll out another piece of dough of the same size as the previous one.  Cut the rolled out dough into 1 inch thick strips. Cover the apples with the dough strips alternating the horizontal and vertical strips.
Dust some powdered sugar on top.

Bake it in a preheated oven at 190 C for 20 minutes or until the top part of the crust turns golden brown.
Take the Apple pie out of the oven and allow it to cool.

Cut it into a pie and serve it warm with Whipped Cream.
Your delicious Apple Pie is ready to eat.

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