Wednesday, September 14, 2011
Apple Pie - An Addition to My Favorites
Since I have been having a relationship with my convection oven (again), I thought of making an Apple Pie. It was also a perfect day to do one for I will be visiting friends at OCCI (this is where I became a life coach). Great way to get their feedback too with my baking endeavours!
If you are following me on Twitter, you would remember (I hope) that I promised to share the story behind the production *wink*. So here it is now!
from Your Favorite International Cuisines by Noel Young
for the crust:
2 cups all-purpose flour
1/2 tsp salt (I added another teaspoon, I want the crust a little salty)
1 tsp sugar
1/2 cup unsoftened butter (or margarine)
1/4 cup shortening (this I omitted)
For the filling:
6 pcs apple (medium size) peeled and sliced thinly
I used about two cups and I cut the apples in small cubes for I intended to make small ones - it's easier to eat that way.
1/2 sugar (I used brown sugar)
2 Tbsps all-purpose flour
1/4 cup water
2 Tbsps butter
1/2 cup walnuts, chopped (optional so I did not put any)
1 tsp cinnamon powder
The original recipe method goes like this: preheat oven - prepare filling - prepare crust - bake.
I did it differently though. Here's how.
Prepare the crust:
Sift flour into a bowl. Add salt and sugar. Add butter. Combine using a pastry cutter (or with hand) to make a dough.
Learning from my very first tart, I let the dough rest inside the fridge.
Prepare the Filling:
Place apples and sugar in a deep saucepan. Cook until sugar melts.
Add in flour that was dissolved in water. Add butter, walnuts and cinnamon.
Simmer until sauce thickens. This took me about 5 minutes.
Preheat oven to 375F
Using a rolling pin, flatten the dough on a floured surface until desired thickness is achieved.
THIS I LEARNED : better to flatten your dough once if you can help it so it is easier to work on. Repeated kneading results to a rubbery dough which makes it harder to mold.
Cut the flatten dough enough to cover the bottom and sides of your your baking pan. Original recipe calls for a 9-inch pie plate, I used the big muffin tray.
Spoon apple filling to the crust.
With the remaining dough, cover the pie folding the edges. If you prefer a full covered pie, cut some slits on the the cover crust to allow steam to escape. In my version, I used strips and weaved them to cover the pie. A little production number for me but I think it's prettier this way. *wink*
Apply eggwash on top.
Bake for 30 minutes or until crust are golden brown. Since I am using a muffin tray, I baked these goodies for 20 minutes tops!
Let cool. Best served with vanilla ice cream!
Friends loved it and was asking for more! One friend even said that the amount of cinnamon is just right but since they ate it cold already, crust is not at it's best anymore but was still good though. B was able to eat one piece and made me promise to make some again...