Wednesday, November 7, 2012

Apple Pie

Yesterday, I was so bored (that I wrote a whole post about a phone cover; ha!) that I watched three Harry Potter movies, went to the gym, wore different dresses and clicked random pictures, painted my nails and made apple pie! Yes, I actually got around to making a dessert that is NOT made of chocolate (pat on the back!). Actually, now I think about it, I should have written a post on my recent trips to Zion National Park, Grand Canyon and Tulsa. Hmm, I wonder why I didn't think of that. 

But, this post is about apple pie which didn't turn out to be a disaster (yay!) so here's is a recipe which is tried, true and works. 


2 cups all purpose flour
90g of unsalted butter (3/4 of a stick)
1 tsp salt
Apple cider for kneading (or water)
1 egg (for brushing)

6 regular size apples, chopped
1/3 cup of white sugar (80 ml)
1/3 cup of brown sugar (80 ml)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 tbsp flour
1/4 tsp salt
2 tbsp lemon juice


1. Preheat oven to 400ºF (200ºC).

2. In a large bowl, put flour, salt and butter. Use a fork to mash up the butter in the flour until it forms tiny balls. Then slowly start adding apple cider (or water) and knead.

Note: Use chilled butter for kneading. If you want a flaky crust, don't over knead. 
Apple cider make the pie more flavorful, but if you don't have cider, just use water. 

3. Divide the dough into two. Take one half, cover in clear film and refrigerate for half an hour.

4. Meanwhile, use a rolling pin and roll out the second dough into a large circle. Make sure it is big enough to cover the entire pie bowl. Cut off any overhanging edges.

Note: Make sure your bowl isn't too deep. We need to make sure the apples fill the bowl all the way to the top and an inch more.

5. Now put the dough covered dish into the fridge and refrigerate for half an hour.

6. Now in another bowl, take your chopped apples and add white sugar, brown sugar, cinnamon, nutmeg, flour, salt and lemon juice. Mix it well.

7. Now pour the mix into the dough covered bowl and refrigerate.

Note: Make sure the apples cover the entire bowl and one inch extra above the bowl. Once they have been cooked, they will decrease in size, so make sure there are more apples in the bowl. 

8. Meanwhile, pull the other half of the dough out, roll it out and slice it up into 4 to 5 inch long strips. Make at least 10 strips (I apologize for forgetting to click a picture of this step).

9. Now pull the pie dish out, brush the edges of the pie with a beaten egg.

10. Lay the sliced top crust over the pie in a criss-cross pattern and weave to make a lattice effect. Cut off any overhanging pastry and press down the sides to seal.

Note: This way, the filling can breathe and won't break through the sides. 

11. Brush the lattice with egg and sprinkle sugar and cinnamon over the top crust.

12. Put the pie into a preheated over for 15 minutes. After 15 minutes, turn the oven down to 375ºF (190ºC) for 45 minutes.

Note: After the first 15 minutes, you may put a sheet of aluminum foil over the top to keep the crust from over browning. 

Enjoy the yummy goodness with a dollop of vanilla icecream! It'll be lovely :)

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