Sweet Apple Pie

I decided that I’ve never really made an apple pie. This must be fixed!

I did a whole lot of mixing recipes here and forgot to take as many pictures as I use to, so you will have to deal with mostly finished-pie-pictures.

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For all apple pie loving people out there, this is probably something you’d like. It’s really good. Promise.
Also, I’m sorry for not having updated in so long. This will have to be my apology.

It’s a wonderful recipe, very sweet and with a flaky crust. Serve with whipped cream or ice cream.

Anyway, here’s my recipe.

Filling:

About 4 large-ish sweet apples (I’m not very picky about the size on these things)
2 Tablespoons lime juice
3/4 cup (1,8 dl) white sugar
1/4 cup (0,6 dl) brown sugar
1/4 cup (0,6 dl) flour (plus some extra 2 tablespoons later)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Crust:

2 + 3/4 cups (6,8 dl) all-purpose flour
1/2 teaspoon salt
1 cup (226 g) butter, diced and soft from room temperature
1/2 stick butter (about 50 g), hard from the fridge
1/2 cup (1,1 dl) ice water
1 teaspoon vanilla sugar

To put on the crust before putting it in the oven:

1 egg yolk
1 tablespoon milk
1 tablespoon sugar

 

I made my filling first, but you can make it later or whenever you want really (I’m having a nice day today).
If you make it before the crust, just cover and refrigerate until you’re done with the crust.

 

So, peel those apples (I used old and rejected ones that had been in our fruit bowl for a while. No sense letting those go to waste) and slice them. No one will care overly much how you slice them or if they become uneven, so don’t even try to use that excuse to get out of making a pie. Just watch your fingers and remove the seeds and core.

Then, put those in a bowl and let them be while you mix the dry ingredients together. Sugar, flour (1/4 cup / 0,6 dl) and spices in one bowl, well mixed.
Pour the mixed ingredients over the apples and mix (toss?) them well, so everything gets covered. Then use the lime juice. You will realize everything becomes a gooey mess and despair, but don’t! Just let that marinate away while you start on your crust (trust me on this one).

Cover your bowl with cling wrap and put it in the fridge.

 

Now, for the crust!

Mix the flour, vanilla sugar and the salt in a big bowl. Put in that softened (room temperature) butter in there and mix with a fork. Or whatever else you want to use, a fork is just a little bit easier I think.

The mixture will become crumbly-yellow when it’s all mixed, so carefully pour that water in there about a tablespoon at a time and stop when you can form a ball that doesn’t fall apart as soon as you look at it.

Put the ball of dough in cling wrap and refrigerate for an hour.

 

Sit back, relax. Turn the oven on at 425 °F / 216°C.

 

Do you have a pie plate for of your choosing? Good. If it’s anything like the normal size of a pie plate, it will be close to 9 inches (I think? Thereabout anyway).

Smother it in butter (no, don’t, but make sure it has a thin coating at least).

Now set that aside and start working on the crust again. Flour the table and knead the dough until it becomes malleable. Divide it in two.

 

Now, take out that refrigerated butter and arm yourself with a cheese slicer. If you don’t have that, arm yourself with a very very sharp knife.

Flour the table again and roll out the dough with a rolling pin until it’s somewhat thin and sort of evenly square-ish (I feel I’m being very exact today…). Slice butter very thin and put on 2/3 of the dough. Fold it three times, beginning with the unbuttered part (because that is easier).
Roll it back out and do the same thing again.

Now, roll it so it will fit in your pie plate, hanging over the sides a little as well.

Repeat the whole butter thing with the other dough (this is also how you make Danish pastries if anyone didn’t know and was interested. But with another dough, of course).

 

Before you do anything at all with the second part of the crust, take out the apples.

 

They will be pretty wet, no big surprise there. Pour at the very least half of the fluid down the drain and mix the rest of it, together with the apples, with two tablespoon more of flour. Then you pour it all into the crust clad pie plate.
Smooth it down to get an even coating (coating? Is that the correct word?) of apples everywhere.

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After that, you put the last crust on top. Cut along the edges so you get rid of the excess crust and seal the crust together (this is easiest done with your fingers).

Now, either you cut little slits into the crust to vent, or you use the power of the fork and make little holes in pretty patterns (or at messy-pretty random). If you want to go really traditional, use the fork to push patterns into the edges of the crust.

 

Mix the egg and milk in a bowl and brush it over the top of your crust, Then sprinkle the sugar over it. Remake some of the holes made with a fork if they fill up with egg.

 

Is the oven hot? Yes? Then put that pie in there and let it cook for about 15 minutes.

When that is done, don’t take it out!

Decrease the heat to 350 °F / 175 °C and leave it in for about another 30 minutes or more until the crust is golden.

A word of advice: If you’ve put your pie plate on a rack in the oven, put a baking pan under so it will catch any errant drops of butter or apple filling that might drip out. It’s easier to clean a baking pan than cleaning the oven.

 

Let the pie cool down on a rack et voilá! Apple pie!

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~ by eldestminion on April 4, 2013.

One Response to “Sweet Apple Pie”

  1. […] Sweet Apple Pie (eldestminion.wordpress.com) […]

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