Winters in Delhi are killing! Nothing can be better than a huge dose of Sun and food! That’s what we did few weeks back. A good family outing in one of the lovely central Delhi parks! Yummy food!! My maternal side of family is crazy for food and we leave no opportunity to hog! So we all took responsibility to cook parts of the meal. I took upon the task of making chicken curry and desert. So here I was… all ready to try my hands on apple pie!!
I referred to a host of the recipes available on net but focused majorly on Sanjeev Kapoor’s Apple pie recipe.
Here’s what I did!
Flour (Maida) : 1 cup
Butter chilled and diced (I used Amul): 100 grams
Ice Water: few tbsp
Apples peeled and sliced: approximately 10 medium sized
Brown Sugar: 2 tbsp (depends upon how sweet your apples are)
Caster Sugar: 1tsp
Cinamon powder: ½ tbsp (mine was light cinnamon flavor, you might want more)
Water: half cup
Egg Yolk beaten: 1
Preheat oven to 200°C.
Sift the flour into a mixing bowl. Add diced butter to flour and rub in with fingertips till the mixture resembles coarse breadcrumbs/sand. Once the mixture resembles breadcrumbs, add chilled water slowly, one tbsp at a time till it comes together. Make sure not to overwork the dough.
Divide the dough into two equal portions and shape each into a flat disk. Refrigerate both the parts in the fridge till you need to use them.
Roll out one portion on a lightly floured surface to a disc which can be used to line your pie dish. The trick to pick up the rolled crust is to roll it onto the rolling pin and then un-roll it on top of the pie dish. This will help in not breaking the crust. Trim off the excess dough.
Cook apples with half a cup of water and 1tbsp of brown sugar till all the moisture is absorbed. Set aside to cool. Add cinnamon powder and caster sugar and mix.
Take the lined pie dish (You should blind bake this crust and use egg York brushing later, which I haven’t done. Will add that step once I try) and spread the apple mixture over it. Sprinkle Brown Sugar over the apples.
Roll out the remaining dough to a rectangle of one-eighth inch thickness. With a sharp knife, cut out half inch strips. Cover the apple filled pie dish with dough strips in a crisscross pattern. Tuck-in the thin strips under the base crust.
Brush the strips with egg yolk and bake in the preheated oven at 2200°C for forty-five minutes. Let the pie cool in the dish. Cut into wedges and serve.
Best served warm with vanilla ice-cream. 😀
1.My crust was flaky but broke very easily. I have been suggested to blind bake the crust the previous day and use egg brushing/add egg to the base crust to make it firm. Still have to try!
2.My pie crust (used the above mentioned quantity) was just enough for 12” pie dish. I suggest you increase the maida and butter in equal proportions a bit. 1 ½ cup maida and 150 grams butter should do the trick! Also I have a feeling that my crust was thin. May be if I had more dough could have made it little more thick!
3.Make sure your butter is cold. You should dice your butter and put it into freezer for about 10 minutes before use.
4.Do not overwork the crust dough!
5.Add water slowly – one tbsp at a time till it just comes together to avoid excess water.
6.Do not expose the dough to heat. If you are not using the dough for even 5 minutes, put it into the refrigerator.
7.I suggest you make the dough the previous day and bake the pie the next day.
Let me know how it turns out!! 😀