Friday, 5 October 2012

Apple pie recipe

I made these when I though we had a lot of apples going bad in the fridge. Unfortunately when I was about to start, I found out that someone else had thrown away those apples. So I had to rush off to the mart nearby to get the apples. *sigh*
200g all purpose
110g salted butter, cubed
2-3 tbsp cold milk

10 apples (assorted ones-green apples, red apples, red and yellow apples)
100g sugar
A splash cold water
1 level tsp ground cinnamon
A spoonful of butter

Milk to glaze


I would suggest doing the filling earlier and let them cool in the fridge before proceeding to the pastry. 

1) Cut and core all the apples and cube them up.
2) In a pot, put all the filling’s ingredients together and simmer until soft.
3) Let chill in the fridge.


Heat the oven to 220 degree Celsius.

1) Rub butter and flour together until you get crumbs. Do be fast so the dough won’t become warm.
2) Add the milk to the mixture using either a spoon or knife which are cool to the touch so that the dough won’t be affected and stir until the dough sticks together. You can increase the amount of milk accordingly if it is too dry.
3) Cover the dough and chill for about 20 minutes.
4) Divide the dough into two. Roll out one of them into a circular dish shape and place at the bottom of the pie dish.
5) Dish out all the apple mixture onto the crust and roll the remaining dough to form a lid for the pie.
6) Twist the sides of the dough for both top and bottom together to form the decorative edge. Trim away the excess.
7) Cut some lines on top of the pie so the crust wont burst and glaze with milk. Or you can use egg wash for darker colouring.
8) Bake for 25-35 minutes or until slightly brown.

To roll the dough out is easy. But to place them nicely is pretty challenging especially if you've never made these before. I found rolling them out on a clean surface (floured) very easy and then rolling them back up in your rolling pin before unrolling them back onto the pie dish (even easier)

You might also wanna consider making a slightly bigger dough cos me here finds that if your filling is excessive like mine, the dough might not be enough to make the decorative plait at the edges. :(

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