Wednesday, February 22, 2012

Apple Pie

First, a word of warning: Don't expect your boyfriend who believes that "fruit has no place in dessert" to eat this. He won't. And then you will be cross. And then he will wonder why you are cross because you know he doesn't like fruit based pudding... and then you'll get crosser-er. Which is silly. Just serve this to your appreciative, fruit eating flat mates who will tell you wonderful things about life, the universe and your pie and then you will feel that all is right with the world. The end.

Now, on to the pie in question...

I made this because we had, all of a sudden apples coming out of our ears at our flat! It's a sort of amalgamation of two recipes, both from student cookbooks - so, I guess if you have a glut of apples - this counts as a "student" recipe...? Yay me!

I made the pastry from scratch - because I find pastry making an easy, and soothing thing to do. But if pastry making is not your thing - buy some sweet, short crust pasrty (although flaky puff would be good too!) from the supermarket, I won't judge! Promise. :)

Here it is, in all its glory!
A close up of my heart shaped steam holes... I was really proud
of these... I cut them out before putting the lid on the pie, but
wonder if, in future it'd be easier to cut the holes out after the lid
is on the pie...? Any thoughts?
The pastry recipe (and inspiration to make apple pie in the first place) comes from Sam but the filling I took from the Edmonds Food for Flatters cookbook... just because I wanted a slightly thicker filling than Sam offered.

The pie (with the exception of the Boyfriend) was a success! And I'll totally make it again when the need to cook some apples arises again...

You'll need:

To make the Pastry:

350g of plain flour
175g cold butter, cut into teeny, tiny cubes
a pinch of salt
1 - 2 Tbsp sugar
3 Tbsp ice cold water

Rub the butter into the flour, salt and sugar until you end up with "wet sand" crumbs.

Using a knife - mix in the water 1 Tbsp at a time until you end up with a cohesive mass.

Clump together into a disc and wrap with plastic wrap before chilling, in the fridge for at least one hour.

About an hour and 3/4 before you want to bake the pie (and after the afore mentioned hour in the fridge) take the disc out of the fridge and allow to come to room temperature.

Cut the pastry into two lumps - a slightly smaller lump and a slightly larger lump.

Roll the slightly larger lump out into a wide, 5mm thick (ish) shape that will fit into your pie dish (that you have already greased). Line said dish with this pastry and return to the fridge for another hour.

Now, roll the slightly smaller lump of pastry out to a 5mm thick (ish) shape that will cover your pie dish... put this on a plate - and back into the fridge for another hour, or so... If you want to cut fancy shapes for your steam holes - you may do this now... or not... See my image caption for my thoughts!

An hour later - we move onto the filling!

(Now, in the interest of total honesty... I tend not to roll out my pastry to line my dishes... I'm more of a put the whole lump in the bottom of the dish and squish it around until it lines the whole thing kinda gal... this is not the best method as it can result in tough pastry - but it works! And it's easier and involves less mess. Kinda - you still have to roll out the lid... So, it's up to you! *** Also, I don't always refrigerate my pastry, either, but as this can help to prevent the pastry shrinking later it's probably a good idea... Just FYI, and all that...)

To make the filling:

Set your oven to 200 degrees C

You'll need:

4-6 apples, cored and cut into slices and/or cubes (I even grated one of mine!)
1/4 cup sugar
25g butter, melted
2 Tbsp flour
1 tsp cinnamon

A little beaten egg and sugar to glaze later...

Combine the apples, sugar, butter, flour and cinnamon in a bowl and toss to coat evenly...

Tip the apple mix into the pastry shell.

Brush a little egg wash around the rim on the pie and place the lid over top. Press the edges with a fork and make steam holes, if you haven't already.

Brush the remaining egg wash over the whole of the lid and sprinkle with sugar.

Bake for 25 minutes until the pastry is golden and apples soft. If, after 25 minutes a skewered apple does not seem soft - continue to bake for 5 minute intervals at 180 degrees C (not 200) until they are soft!

Serve with yoghurt, or cream or vanilla ice cream... or just on a plate with a fork works too... and enjoy!


Phew! That was a lot of words!!! Don't be put off though... not of these steps are particularly difficult... they just take a bit of waiting time... this is comfort cooking, rather than speedy cooking. And, I have complete faith that, provided you leave yourself enough time, your attempts to make apple pie will be a complete success too!

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