Nothing beats the beautiful smell of cinnamon and apples roasting in the oven in a sunny summer afternoon. Pooh to those who thought it was too hot to bake! The aroma more than compensates for the sweltering heat. There is nothing an air-con can't fix anyway :)I have to say that I am happiest when I'm making food. I don't really understand why but the process of making/baking/cooking eases my weary soul. I need to cook to de-stress and to rejuvenate. My friends have wondered why I don't just go into the cooking business since I love cooking so much. And the reason is.....
I won't be able to bake an apple pie whenever I like. Things stop being fun when it is tainted by money. :P
Anyway, this rustic apple pie is a fairly simple affair. It's not fussy nor is it prissy. You don't need to trim and shape or decorate. All you do is roll, pour and tuck before you bake :)
First the apple filling - I like mine simple:2 granny smith apples
2 golden delicious apples
* you can use granny smiths only if you want, I just so happen to have both :)
1 teaspoon of cinnamon powder
1 teaspoon lemon zest
juice of half a lemon
1 tablespoon flour
1/2 cup of sugar
Method:
1. Core the apples and slice them into 1/8 slices.
2. In a large bowl, combine all the ingredients together and mix well. Set aside.
Pastry:
1/2 cup cold butter (1 stick of butter), diced
1.5 cups of flour
a few tablespoons of icy cold water
a pince of salt
1 tablespoon sugar.
Method:1. In a food processor, combine flour, salt and sugar and blitz a couple of times.
2. Add in cold butter dices and blitz 10 times (or until the flour and butter combines into a small pebble like texture)
3. Add 1 tablespoon of cold water at a time, while blitzing until it forms a dough.
4. Take dough out of the food processor and dust with some flour for easy handling and shape it into a disc. Let the dough rest in the refrigerator for 20 minutes.
After 20 minutes....
5. Halve the dough and roll out the base. It should fit an 8 inch pan with lots to spare on the side.
6. Pour the apples into the base, and roll the other halve of the dough to cover.
7. With the excess dough hanging on the corners, roll the two dough's sides together upwards and continue doing so until all sides are tucked up and sealed. Make some holes over the top for steam to release.
8. Brush with egg wash and bake in over for 35-40 minutes or until golden brown.
comments
9 Responses to "The Rustic Apple Pie"so easy just apple n cinamon - nothing else , like honey or other funky stuffs ????
so easy meh ..
btw about opening a restaurant , u can open aplace and serve cheap good food , in that way i feel it wont be tainted with that much of money - just a suggestion :)
Opening a restaurant is probably last on my list of things to do in life. I do not want to be tied down by my kitchen ;)
Thanks for the suggestion though :D
Big pan pies reminds me of Snow White; the time she baked in the dwarfs' cottage.
elsie: Gooseberry pie, that's what she baked :D I have never tasted gooseberries before...hmm.
How's the texture of the apples? Soft? Crunchy? Would it be too watery?
the apples were well cooked, soft but not mushy with a nice hint of cinnamon and lemon zest. And it was not watery at all. :)
Why did this blog post remind me of that movie American Pie?! I had to print this one out and give it to my fiancee to let her give this recipe a shot.
I like the sound and look of this. I shall mark this on my to do list.
Looking at your apple pie makes me think of a lazy Sunday afternoon, curled up on a deck chair somewhere overlooking the meadow while tucking into a generous piece and sipping English tea. Mmm...
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