Apple pie is one of my favorite desserts and i've always wanted to bake one. But it looked so daunting that it took me some courage to attempt it. The below recipe it a bit of trial and error, (i'm a dab and dash kinds cook, so measurements are always a task for me) but posting it here due to popular demand :). So here goes.
For the crust you need:
- 1 1/4 cup maida (or all purpose flour)
- 1 tsp salt
- 110 gms of butter - chilled and cut in to cubes
- 1/4th cup ice water
To make the dough, mix the flour and salt together. Rub in butter till the whole mixture has a flaky texture. There should be no flour left without a bit of butter rubbed in. Slowly start adding ice water to bring the dough together till it forms a ball. Do not knead much. Wrap in cling foil and refrigerate for at least an hour and up to 2 days.
NOTE: With these proportions I was able to make 3 mini pies and 1 7" pie.
For the filling you need: (NOTE: This filling is only for the 7" pie)
- 4 apples - peeled cored and cut in to thin pieces
- 1 tbsp lemon juice
- Raisins - a handful
- Bread crumbs - 3/4 cup
- Brown sugar - 4 tbsp (optional, I like the flavor so added it)
- White sugar - according to taste (I added almost 1/4 cup. Keep in mind that the crust is not sweet, so adjust taste accordingly)
To make the filling, heat a non stick pan. Add apples, sugar, lemon juice and cook till the apples are tender. You can also add some orange juice if you like the flavor and reduce it down as the apples cook. Add raisins. Add the breadcrumbs slowly, just enough to soak up the excess liquid. Check and adjust for sugar again. Remove from flame and keep aside to cool.
To make the pie
- Preheat the oven at 180 degrees
- Grease a 7" pie tin with butter. Grease it really well otherwise the pie may stick.
- Take half the dough and roll out a circle on a floured surface. Large enough to cover the pie tin.
- Take the rolled dough and place it in the tin. Firmly pressing it on the bottom and the sides of the tin. Trim and extra dough from the sides.
- Put the filling in and press it down, keeping a slight mound in the center
- Take a smaller ball of the dough and roll out another thinner circle, just big enough to cover the top.
- Cover the filling with this rolled dough and pinch together the sides with the base dough, firmly closing it in.
- Take a knife and place some cuts on the top to let the steam escape
- Brush the top with some milk and place the pie in the oven on the third rung from the top.
- Bake at 180 degrees for at least 45 minutes. If the top is browning quickly, cover it with some aluminium foil once it reaches the desired color. You'll have to check in after 20 minutes or so to do this.
- After the pie is done, take it out from the oven and let it rest for a few minutes. Take it out of the pie tin and cool slightly on a wire rack before cutting.
- Ready to serve with a dollop of cream or a scoop of icecream
