Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! :)
Ingredients
3 to 4 medium cooking apples
110 grams Cooking margarine /butter
220 grams Plain flour
90 grams Normal sugar (amount depends on how sweet the apples are)
Cooking Method
First, you need to make the pastry which will form the base and the top of the apple pie.
3 to 4 medium cooking apples
110 grams Cooking margarine /butter
220 grams Plain flour
90 grams Normal sugar (amount depends on how sweet the apples are)
Cooking Method
First, you need to make the pastry which will form the base and the top of the apple pie.
Put the margarine/butter in a mixing bowl and pour in the flour.
Mix it all together with your hands until you have a crumbly texture.
This stage should only take a minute or so but it's one of the joys of making apple pie.
This stage should only take a minute or so but it's one of the joys of making apple pie.
Add 3 tablespoons of cold water to the pastry and mix it. Then use your hands to mould the pastry mix into a ball (see picture). You can tell the mix is correct because the pastry ball will collect all the bits of pastry from the edge of the bowl leaving it almost clean!
Wrap the pastry ball in cling film and put it in the fridge to 'rest' for half an hour.
After half an hour, take the pastry from the fridge, and separate roughly two thirds of it. Roll the pastry out with a rolling pin so that it is large enough to line the base and sides of the pie dish. Use several sprinklings of flour on the rolling pin and the surface used for rolling the pastry.
Put the dish over the rolled pastry to make sure it is about the correct size (see picture).
Wrap the pastry ball in cling film and put it in the fridge to 'rest' for half an hour.
After half an hour, take the pastry from the fridge, and separate roughly two thirds of it. Roll the pastry out with a rolling pin so that it is large enough to line the base and sides of the pie dish. Use several sprinklings of flour on the rolling pin and the surface used for rolling the pastry.
Put the dish over the rolled pastry to make sure it is about the correct size (see picture).
Now for a slightly complicated bit,
The idea is to pick up the rolled out pastry and put it in the dish to form the base of the apple pie.
First, lightly roll 50% or so of the flattened pastry over the rolling pin. Then support the rest with your hand and transfer it to top of the dish.
Gently ease into the base of the dish and firm it round the sides.
If the pastry does break at all, it's not a disaster, just do your best to cover the base and sides.
Then trim off the excess pastry from the top. Do this with the 'blunt' side of a knife - the blunt side is far less likely to tear the pastry.
Turn your oven on now so that it's pre-heated ready to cook later on. Heat settings are 220°C / 425°F.
Now is the time to peel the cooking apples, cut them into quarters and then slice them. See the picture on the right for how fine to slice the apples.
Each quarter should produce roughly 8 to 10 slices. Accuracy is not so important. The thicker the slices, the more firm the apple mixture will be when it has been cooked.
Place the apple slices into the pie bowl on top of the base pastry.
Do this in three layers, scattering a one third of the sugar on each layer.
Using water and a pastry brush (or your wet fingers) dampen the top edge of the pastry. This will help the top pastry to attach firmly to it better.
The idea is to pick up the rolled out pastry and put it in the dish to form the base of the apple pie.
First, lightly roll 50% or so of the flattened pastry over the rolling pin. Then support the rest with your hand and transfer it to top of the dish.
Gently ease into the base of the dish and firm it round the sides.
If the pastry does break at all, it's not a disaster, just do your best to cover the base and sides.
Then trim off the excess pastry from the top. Do this with the 'blunt' side of a knife - the blunt side is far less likely to tear the pastry.
Turn your oven on now so that it's pre-heated ready to cook later on. Heat settings are 220°C / 425°F.
Now is the time to peel the cooking apples, cut them into quarters and then slice them. See the picture on the right for how fine to slice the apples.
Each quarter should produce roughly 8 to 10 slices. Accuracy is not so important. The thicker the slices, the more firm the apple mixture will be when it has been cooked.
Place the apple slices into the pie bowl on top of the base pastry.
Do this in three layers, scattering a one third of the sugar on each layer.
Using water and a pastry brush (or your wet fingers) dampen the top edge of the pastry. This will help the top pastry to attach firmly to it better.
Take the remaining third of the pastry and roll it out with the rolling pin into a circle that is a little bit bigger than the top of the dish.
Transfer the rolled out pastry to the top of the pie using the rolling pin in the same way described for the base pastry.Tuck the pastry down at the edge and remove the excess pastry using the blunt edge of a knife (see first picture which can be enlarged by clicking on it).
Using both hands, 'crimp' the pastry round the edge of the pie to obtain an attractive finish - enlarge photos 2 and 3 to see more clearly how we did it.
Finally make 2 holes in the top of the pastry (see picture 3) to allow the steam to come out during cooking and prevent the top going soggy.
Lightly brush the top with a little milk to give it a light brown colour when cooked.
Put the apple pie in the pre-heated oven (220°C / 425°F) and leave it cooking at that temperature for 10 minutes. Then turn down the heat to 190C / 375F and cook for a further 40 minutes.
When it is cooked, leave to cool for at least 15 minutes before serving
Beware, apple pie can stay really hot for an hour or so.
Serve hot or cold with ice cream, cream or custard.
