Tried to bake an apple crumble before, tasted a bit sour as I use all green apples.So this time, for the apple pie, I mix green & red apples, the sweet & sour taste balance quite well, pie crust light, crumbly & flaky.
Hubby like it very much...:)))
Butter Pie Dough:
Ingredients: (makes enough dough for one 9 or 10 inch double crust pie)
12 ounces flour (about 2 1/2 cups)
2 sticks (1 cup)/ 226 grams of ice cold butter ( keep frozen ), cut into 1/2-inch pieces
1/2 teaspoon salt
5 tablespoon ice water
1 tablespoon cider vinegar ( mix into the ice water )
Method:
- Cut up butter into small pieces, store in freezer for later use
- Mix flour, salt & butter in a food processer, alternatively use a round pastry cutter to press and break down the butter ( until it resembles coarse crumbs )
- Add the ice water vinegar into the mixture, put in 4 tbsp first and mix with a fork till it just come together. Add the rest of the ice water vinegar if the dough is still quite dry & crumbly.
- Use hands to form dough into a ball, pick up any excess/ dry bits, do not knead the dough but gentle movements to form dough into a ball.
- On a table, sprinkle some flour on table, take halve a dough and put it on the floured table, press down into 6 or 7 inch round, about an inch thick ( get the round shape first before you start rolling it, you will get a better success in rolling a round size dough )
- Flour the rolling pin, start rolling the dough in both directions until its a couple of inches bigger than the pie tin.
- Fold the flatten dough over the pie tin. Fold in the excess around the pie tin ( crimping the edges )
- Prick the pie dough all over with a fork ( to prevent any steam bubbles )
Apple Pie ( Filling ):
Ingredients:
8 apples (depending on size) I used 4 red & 4 green apples
1/2 lemon, juiced
1 cup white sugar
3 tbsp cornstarch
1/8 tsp nutmeg ( a pinch )
1/2 tsp cinnamon
very tiny pinch of salt
2 tbsp butter
1 egg, beaten
ready to use pie dough (can buy from Cold Storage or alternatively use the butter pie dough recipe provided above)
Method:
- Peel apples, cut into quarters, remove the core, slice the quartered apple into thin slices
- Squeeze fresh lemon juice over the apples, toss around.
- Add sugar, nutmeg ( a pinch ), cinnamon, couple grains of salt, toss around.
- As soon as the sugar melts, the apples look kind of wet, add corn starch, mix till everything looks dissolved, no visible cornstarch.
- Put in apples and pour in the juices, dot the apples with butter
- Put the other pie crust dough on top of the apples fillings ( the top crust must fit the inside of the bottom crust, tug in the top crust, roll the bottom crust over the top crust, seal the pie )
- Crimp the side of the pie.
- Create some air vents on the pie by slitting the top crust with a knife ( the moisture of the apples must be evapourate out of the pie )
- Put ready pie into a pan with foil ( as the pie may bubble over during baking )
- Brush the top crust with a beaten egg wash.
- Bake at 190 degree celsius for 50 - 6o mins till crust is nice and brown.
- Served warm ( with vanilla ice-cream, optional )
