Apple Pie

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Ingredients

Adjust Servings:
Dough:
3/4 cup flour
1/2 cup cold butter cubes
1 tbsp icing sugar
2 tbsp cold water
Filling:
2 tsp butter
2 apples, grated
1/8 cup brown sugar
1/8 cup raisins
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla essence
egg wash or milk
extra sugar

Apple Pie

  • Serves 3
  • Medium

Ingredients

  • Dough:

  • Filling:

Directions

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Is there anything more homely than an apple pie? It amazes me how a very simple and basic dessert tends to be a staple in every home worldwide with it’s own version of the apple pie – and each one is simply mouth-watering. Some add raisins, some allspice, honey, aromatic spices, oranges or pears… really anything that you wish to.

I love the apple pie for a more practical reason – it can be prepared in advance, it’s eggless and requires such basic ingredients, it’s easy to whip up on short notice, without having to run to the store.

I always like to grate the apples, while my mother insists on diced apples – and it doesn’t make much of difference in taste, but rather on the texture and ease of eating it.

Now about the lattice – as is evident, I don’t do a very professional job on it – but that’s the thing about being a homecook, you aren’t required to do such a neat job! As long as it tastes very good, who cares.

This lattice is arranged clumsily, brushed over with some milk, or egg wash and sprinkled some sugar over, and baked for another 10 minutes or so. If you’re nervous about the lattice, go ahead and cover the entire pie with some rolled out dough and cut out a few shapes.

Steps

1
Done

Pie Dough

Stir the flour and icing sugar together.
Add the butter into the flour and rub together to create crumb-like texture.
Create a well in the center and pour the cold water in, and with a fork stir to form a dough.
Cover the dough in clingwrap and refrigerate for an hour.
Roll the dough out between two sheets of clingwrap or butter paper. Cut out round shapes to fit into your tart moulds.
Transfer the dough into the moulds, prick with a fork all over and place them in the fridge for at least 30 minutes.
Blind bake them for 10 minutes in the oven and remove from the oven to cool.

2
Done

Filling

In a pan place the butter, apples and sugar together and cook for 5-10 minutes.
Then add the raisins, cinnamon and nutmeg and stir for a few more minutes, or until all the water cooks off.
Turn off the heat and stir in the vanilla.
Set the mixture aside to cool.
Add the apple filling into the pie encasing.
Arrange the lattice on top.
Brush the tops with the egg wash or milk and sprinkle sugar on top.
Bake for 10 minutes, or until the tops are golden brown.
Serve with vanilla ice cream or whipped cream with a sprinkling of cinnamon.

Kamini Patel

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Chai Latte Cake with Browned Butter Frosting
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Asian Bulgur Wheat Salad
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Chai Latte Cake with Browned Butter Frosting
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Asian Bulgur Wheat Salad

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