If I have to name one thing that is lacking on this site, it has to be dessert. We have been sharing a lot of food recipes here for the past few years but not so much on dessert. Thus, we think it is time for us to share one of our all-time favourite dessert recipe, apple pie.
What is the definition of a good apple pie? We think the crust has to be golden brown with flaky texture and buttery flavour to the taste. The apple filling has to be gooey, taste sweet, and with pleasant cinnamon fragrant to it. This is what we think a good pie should be, or at least what we like our pie to be.
So, how to make a good apple pie then? It is simple, all we need is the right apple for the filling. There is a list that once could easily google online for what apple is best suited for apple pie. After baking a few of them with different apples, we personally prefer the combination of pink lady apple and granny smith green apple. Of course, this is our choice and you could choose your own liking.
Once we have the filling sorted out, next would be the crust. To make a flaky and buttery apple pie crust we are going to combine flour, cold butter, a bit of cold water, and form them into pastry dough. The cold butter would prevent too much gluten development in the dough and thus achieve the flakiness that we are looking for.
With the dough and filling readied, it is time to bake! Below, you could find the step by step on how to bake apple pie:
- 9 inch apple pie glass dish or pan
- Rolling pin
- Brush for egg wash
Apple Pie Filling
- 1000 g Pink lady apples and granny smith green apples (Or any good apples)
- 100 g Brown sugar
- 2 tsp Cinnamon powder
- 1/4 tsp Grated nutmeg
- 1.5 tbsp Corn starch
- 1 tbsp Lemon juice
- 1 Egg (For egg washing the pie)
Apple Pie Crust
- 2.5 cup All-purposed flour
- 240 g Butter
- 1 tbsp Sugar
- 5 tbsp Ice water (or more if needed)
- We would first prepare our filling. Peel all the apples and remove the cores. Cut them into thick slices (about 3-4mm). Put them in a big mixing bowl.
- Add brown sugar, cinnamon powder, grated nutmeg, and lemon juice into the mixing bowl. Toss them with hands and mix them well. Let them sit in fridge for an hour while we prepare the crust.
- For the crust, mix 2.5 cups of flour with sugar.
- Cut the cold butter into small cubes and add them into the flour. Mix them well and make sure the butter cubes are well coated with flour.
- Cut the butter into the flour with fork or pastry blender. Continue this process for a minute or two until the flour is crumby with some big butter chunks.
- Sprinkle 5 tablespoon of cold water into it and form them into pastry dough. Add a little more cold water if it is too hard to form. Chill the dough in fridge for an hour.
- When both the filling and dough are readied, it is time to assemble the pie. Bring out the apple pie filling and you would notice some juice forming at the bottom of the bowl. Pour the juice out and mix them with corn starch.
- Next, bring out the dough. We going to need about ¾ of the pastry dough so cut ¾ from the dough. Dust the tabletop with flour and place the dough on top. Flatten it with roller pin and form them into big round sheet (about 4-5mm thick would do). We are using a 9 inch pie glass dish, 11 inch diameter pastry should be enough.
- Bring them over to the pie glass dish and place them on middle.
- Place the apple filling on the middle. Pour the juice and corn starch mixture in as well.
- Flatten the remaining dough and cut them into strips. Place them on top of the pie. Trim the side and we are almost readied to bake.
- Before baking, crack an egg in a bowl and whisk it well. Use a brush and egg wash the pie thoroughly.
- Preheat the oven at 200 degree C. At the same temperature, bake the pie for an hour or until the filling bubbled.
- Remove it from the oven and let it chill in room temperature. Do not cut the pie while hot as the filling would be too runny. When it is cold enough, cut it and serve.