For this month's Baking partner's challenge.Swathi has given 2 sweet pies and 2 savoury quiches.Since Rohith asked me to prepare apple pie, I chose it. It's kids delight and a special dessert for apple lovers. Its also very healthy .This can also be prepared as a big whole pie or single serving pies.The recipe is adapted from here.
1.All purpose flour - 1 3/4 cups (260g)
2.Self rising flour - 1/2 cup (75 g)
3.Butter - 13 tbsp (185 g)
4.Sugar - 1/3 cup ( 75 g)
5.egg - 1 or milk - 1 tbsp
6.Powdered sugar - for sprinkling
For the Filling:
1. Granny Smith apples - 8 large
2. Unsalted butter - 6 tbsp (45g)
3. caster sugar - 1/2 cup (110g)
4. ground cinnamon - 1 tsp
5. ground cloves - 1/4 tsp
Sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until the mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands,
adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap,and chill for 30 minutes.
To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted,add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
Roll out the larger pastry ball on a floured workbenchor between two butter papers, to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry.
Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together with your fingers. Chill for 30 minutes. Preheat oven to 180°C, place pie dish on a baking tray. Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar. Cut four small air vents in the centre of the pie and bake for 45 minutes or until golden brown.
* We can also slice the apples into small pieces and cook.This helps the apple to give out its juices well.
* Let the pie cool well.If not it can break,while cutting.
Linking this apple pie to Baking Partner's Challenge