Yes! I finally made it. I made pastry dough; I made Apple Pie and it worked! You’re probably wondering what’s so exciting about all this. Well, I’ve stayed away from making pastry dough as though it was the plague since the past three years ever since I started baking crazy! Why, you ask? Well simply because I was scared that I would fail. And, of course, the best excuse was that apples are too expensive and other similar hogwash! Oh, by the way, yes I’m back! Sorry for the disappearing act. Was busy with family, Diwali hols and work!
Anyway, coming back to the apple pie, finally we had some apples at home that day – regular, Snow White-red apples sitting pretty in the fridge. I’d warned the husband that I would be using them to make apple pie, but delayed it till he pretty much warned me not to let them ruin in the fridge.
So yesterday, I sifted through several recipes for pastry dough, apple filling – you wouldn’t believe how many variations there are! Pastry using egg, pastry without egg, pastry using creme fraiche, the list is endless. Finally, I used the filling recipe from Kate Bracks’ apple pie (she’s the winner of Masterchef Australia Season 3) and the pastry dough from Suma Rowjee’s blog (my favourite cake lady). While I overcooked the ‘lid’ of the pie thinking it would brown more, the rest was just perfect. I just tweaked Kate’s filling a bit – can you imagine, there was no cinnamon! How can you have apple without cinnamon?!
Anyway, without further ado, here’s what it looked like!
- Preheat your oven to 190 C.
- Mix the sifted maida and sugar together in a bowl.
- Add the cold butter and with a fork or even your hand (if the weather is cold) break the butter into the flour till the whole thing resembles sand.
- Now, add water one tbsp at a time till you get the consistency of slightly dry dough. It should just come together, and when pinched, maintain its shape.
- Bring the dough together into a ball and cling wrap and store in the fridge for about an hour. Now make the filling.
- Peel and cut the apples into cubes.
- In a saucepan, add the sugars and apples and cover with the water.
- Bring the water to a boil and then set the gas on sim.
- Add the cinnamon and lime juice and mix.
- Keep uncovered on sim till the apples are just soft with some bite in them.
- Set aside.
- Now, go back to the dough. Once its done cooling in the fridge, bring it out and on a lightly floured surface roll out to the thickness of three regular Marie biscuits (couldn’t think of any other comparison!).
- Cut out 1/3rd of this and keep aside covered in plastic wrap. Roll the rest of the dough into the thickness of 1 Marie biscuit.
- Now, to transfer it into your 6 inch pie tin, roll the dough onto your rolling pin and roll it out on the pie tin.
- Slowly press the sides into the ridges and then, with your rolling pin, run over the tin, till the trimmings fall off.
- Cover the base with some baking paper and baking beans (you can use any beans that you don’t want to use to cook; I used some dried peas that were on my shelf since time immemorial) and blind bake for around 15 min or till the pie begins to pull away from the sides and browns.
- Once that’s done, take it out, and remove the paper and beads and bake again for 10 minutes for the base to become brown.
- Now, put the apple filling in and spread evenly. Keep aside.
- Take the dough that you kept aside and roll into the thickness of a Marie biscuit.
- Lift it gently and place over the filling. Tuck it into the sides of the already baked crust and fold over if there is some extra dough.
- Now, using a pastry brush, coat the top of the ‘lid’ with egg wash (beaten egg) and pop into the oven till slightly brown for around 30 minutes.
- DO NOT overcook thinking it’ll get browner (like I did) it’ll simply become too crusty. Serve with some cream on the side, like I did or vanilla ice cream is just perfect.