a little bit of everything and a whole lot of film

6 Jan 2018

Edible Obsession | Apple Pie

I adore all kinds of pie but my favourite would have to be Apple Pie, hands down.

I have yet to find the perfect recipe but this one so far works for me. Let me tell you, the scent of apple pie baking will fill your house with all things nice and sweet.

You will need:

3 tablespoons all-purpose flour, plus more for work surface
1 prepared pastry (my favourite is that of Sally's Baking Addiction, here)
3 pounds assorted apples, such as Granny Smith, Fuji, Golden Delicious and Pink Lady; peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 tablespoon unsalted butter, cut into cubes
1 egg, beaten with a tablespoon of either milk or water for the egg wash
Sanding sugar, for sprinkling

1. Prepare the pie crust 2-3 hours in advance, please ensure that pastry must be cold, cold, cold
2. In a liberally floured work surface, roll out the first batch of dough to about 1/8 inch think, enough to cover a 9-inch pie plate, trim the sides. Keep this and the the second batch well chilled as you prepare the apple filling.
3. Preheat oven to 400 degrees
4. In a large bowl, toss the apple slices, lemon juice, sugar and spices.
5. Roll out the second batch of dough also 1/8 inch think and here you may either keep it simple and cover the pie with it or you may take a cookie cutter shape of your choice and cut out shapes to cover your pie
6. Tip the apple filling into the prepared pie plate and cover with the second batch of pastry dough. If using the simple method, make sure to trim the sides and flute the edges to keep the filling from spilling out during baking. Score the top of the pastry to let the steam escape and dot with the cubes of butter
7. Brush the top and the sides with egg wash and sprinkle with sugar, if using
8. Place pie plate on a baking sheet, and bake until crust just begins to brown, about 20 minutes. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 35 to 45 minutes. If the crust begins to get too dark, drape a piece of aluminum foil over the top. Transfer to a wire rack or an insulated surface to cool about 2 hours (if you can wait!) so the filling will have time to scrumptiously thicken

Serve with either dollops of vanilla ice cream or copious swirls of whipped cream.

Bon appetit!


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