Nothing beats home made food, and who doesn't like Apple Pie, especially freshly baked, serve hot with a dollop of icecream or custard!! mmmmmm :) a great winter warmer to feed my hungry family who seems to always be starving of desserts these days...
This is a simple recipe, almost anyone can make this, and as usual a crowd pleaser! Why not make this at your next gathering of family and friends! Simple food does not always mean boring food, so roll up your sleeves boys and girls, its time to roll out the pastry.
Apple Pie ingredients:
8 granny smith apples, cored, peeled and chopped into 2cm chunks
2 tbsp caster sugar
pinch of grounded cinnamon
pinch of grounded cloves
2 tbsp water
1 tbsp of corn flour
1 tsp finely grated lemon zest
for Shortcrust Pastry
2 cups of plain flour
1/4 cup of self raising flour
150g unsalted butter, chilled, cubed
2 tbsp caster sugar
4-5 tbsp ice water
2 tbsp of jam (i used strawberry)
1 egg, lightly beaten
1 tbsp of sugar
1. To make the filling, place apples, sugar, lemon zest, cinamon, 2 tbsp of water in a small saucepan and simmer on low, stir occasionally for 8 minutes or until apples are soften.
2. Remove most of the water except for about 2-3 tablespoons. Add corn flour to the cooked apple mixture and leave to cool completely.
3. For the pastry, place sift both flours in a small bowl, rub butter into the flour until you get a breadcrumb like consistency. Stir in sugar, then make a well in the centre. Add almost all the water and mix, until the mixture comes together. Add more water if the dough is too dry. Gather dough together on a lightly floured surface. Press into a ball and divide into two, making one half a little bigger. Cover with plastic wrap and refrigerate for 20 minutes.
4. Preheat oven to 200 degrees C. Roll out the larger piece of pastry between 2 baking paper to line the base and side of the pie plate. Line the pie plate with the pastry. Use a small sharp knife to trim away any excess pastry. Brush the jam over the base and spoon the apples into the shell. Roll out the other pastry between the baking paper until large enough to over the pie. brush with water around the rim then place the top on. Trim off any excess pastry, pinch the edges and cut a round hole or a couple of steam slits in the top.
5. Re-roll the pastry the scraps and cut into leaves for decoration. Lightly brush the top with eggs, then sprinkle with sugar. Bake for 20 minutes, then reduce the oven temperature to 180 degrees and bake for another 15 to 20 minutes, or until golden.
Enjoy this delicious pie with some custard and vanilla ice-cream!
Special thanks to Ninh for this recipe!
Lots of love,
Fat Pom Pom