EDITED: The recipe is the same great recipe. I’ve just taken better pictures and add a video version of the recipe too.
Happy Thanksgiving everybody! Its nice to take a moment to be thankful for everything in our lives. I hope you have a wonderful time with family and friends!
Today, I’m going to share with you my Apple Pie recipe. It is a very basic one but it’s a real favorite. Just in case you are still scrambling getting things together for your Thanksgiving dinner, I’d suggest trying this out. It comes together really fast and served with some good vanilla ice cream, its a real winner.
Makes 1 x 8″ pie
For the shortcurst pastry –
250g all purpose flour
125g cold butter cubed
A pinch of salt
A little cold water (about 60ml)
Add a pinch of salt to the flour and mix well.
Rub the cold butter cubes into the flour till it resembles wet sand or coarse bread crumbs.
Adding very little cold water, bring the dough together. Do NOT work the dough too much. If you do you’ll be stuck with a dense pastry, not a light, flaky, buttery one.
Lightly bring the dough together and press into a disc. Wrap in cling film and refrigerate for about half an hour, during which you can prepare the filling.
For the filling –
5 large apples (I prefer using apples that are crisp and a little tart or you can also use a combination of apples)
1/2 tbsp lemon juice
1/2 teacup water
4 tbsp sugar
1 tsp cinnamon powder
A little milk for glazing (you can also use an egg wash if you’d like)
Add the lemon juice to the water and keep aside.
Peel, quarter, core and slice the apples and add it to the lemon juice and water solution.
Add the sugar and cinnamon powder and mix well.
Cook till you’re left with a nice stew. It should be nice and pulpy but not a mash. Be gentle while stirring. Cook till all the water evaporates.
To make the pie –
Divide the dough into two parts.
Roll it out on a lightly floured surface. Place in the in pie dish and trim the edges. Pierce the base randomly with a fork, to ensure that it doesn’t puff up.
Bake at 220ºC for 6 minutes.
Remove from the oven and fill it up with the prepared filling.
Roll out the other part of the dough and place on top of the filling to cover the pie.
Seal the edges by crimping it with a fork.
Using a sharp knife make a few slits on the top to let the steam escape.
Brush with a little milk or beaten egg.
Bake it at 220ºC for 12-15 minutes.
Cool the pie, cut into wedges and serve with some vanilla ice cream.
Honestly, before I got married and before I could take a look at my late mum-in-laws recipe collection, I had never heard of this treat. And let me tell you, I was missing out on something. My mum-in-law was a very talented person. She was an amazing cook and very skilled with the crochet needle. She was also a really good seamstress and was very creative. I wish I had the opportunity to meet her. So the first time my husband asked me to make this, I didn’t know what to expect. This is one pie he enjoys making, and hey, I’m not complaining. He does a wonderful job with it. We’ve made this for quite a few parties, gatherings and it works well as a hostess gift as well. It has always received great reviews. It is quite a rich pie, so you might want to adjust the portion sizes accordingly.
For the pie crust –
250 gms all purpose flour, sieved
125 gms cold butter, cubed
Mix the cold butter and flour till it becomes crumbly.
Add a little cold water at a time and knead lightly to form a dough.
Wrap in cling film and refrigerate for ½ hour.
Place it in the pie pan and pierce it with a fork to help the steam escape.
Bake at 180º till lightly brown.
For the filling –
4 oz butter
4 oz superfine sugar
4 oz cashewnuts, ground
1 oz flour
Melt butter over low heat.
Whisking well, add sugar and cashewnuts. Mix till it is well combined.
Take off heat and add the eggs. Mix well.
Bake in a baked pastry shell for 25 minutes at 180ºC.
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