This recipe has been adapted from the Time Life Foods of the World, American cookbook. I have been cooking this apple pie since I was a teenager.
Ingredients:
One quantity of shortcrust pastry made with 350gm flour and 175gm unsalted butter kept in refrigerator for at least a half hour. (Refer someone in this blog).
For filling....
Approximately 1 kg apples (6-8 apples depending on size) cored and sliced into pieces around 1cm in width.
1 tbs lemon juice (approx, and to taste)
1/2 cup castor sugar (approx, and to taste)
1 teaspoons cinnamon
1/4 teaspoon allspice
pinch ground cloves and nutmeg
1 tbs flour
1 tbs unsalted butter
1 eg mixed with 1 tbs milk for glazing.
Extra castor sugar
Method:
1. Butter a pie dish, around 22cm in diameter.
2. Mix all filling ingredients together, except for the butter
2. Divide the pastry in half and roll out one half so that it can cover the inside and sides of the pie dish with a hang over.
3. Line pie dish with pastry.
4. Pour in filling and pile in the centre. Dot with extra butter.
5. Roll out remaining pastry to size of pie.
6. Wet edges of pastry in pie shell with water and lay over the second rolle out pastry.
7.Press the edges down and cut the pastry with around a 1 cm overhang.
8. Either pinch the edge of the pastry to form a pattern, or push the pastry against the sides.
9. Make a couple of gashes in the top of the pastry, and brush with wash and sprinkle with extra castor sugar.
(If you are feeling artistic, you can make some leaves and a rose for the top of the pie.)
Bake in a medium oven (180 degrees) for at least 40 minutes, and put alfoil on top if it looks like burning.
Serve at room temperature.
Ingredients:
One quantity of shortcrust pastry made with 350gm flour and 175gm unsalted butter kept in refrigerator for at least a half hour. (Refer someone in this blog).
For filling....
Approximately 1 kg apples (6-8 apples depending on size) cored and sliced into pieces around 1cm in width.
1 tbs lemon juice (approx, and to taste)
1/2 cup castor sugar (approx, and to taste)
1 teaspoons cinnamon
1/4 teaspoon allspice
pinch ground cloves and nutmeg
1 tbs flour
1 tbs unsalted butter
1 eg mixed with 1 tbs milk for glazing.
Extra castor sugar
Method:
1. Butter a pie dish, around 22cm in diameter.
2. Mix all filling ingredients together, except for the butter
2. Divide the pastry in half and roll out one half so that it can cover the inside and sides of the pie dish with a hang over.
3. Line pie dish with pastry.
4. Pour in filling and pile in the centre. Dot with extra butter.
5. Roll out remaining pastry to size of pie.
6. Wet edges of pastry in pie shell with water and lay over the second rolle out pastry.
7.Press the edges down and cut the pastry with around a 1 cm overhang.
8. Either pinch the edge of the pastry to form a pattern, or push the pastry against the sides.
9. Make a couple of gashes in the top of the pastry, and brush with wash and sprinkle with extra castor sugar.
(If you are feeling artistic, you can make some leaves and a rose for the top of the pie.)
Bake in a medium oven (180 degrees) for at least 40 minutes, and put alfoil on top if it looks like burning.
Serve at room temperature.
