Apple Pie Recipe

Hello dead blog. Hope I have more time to update you now that I'm not playing WoW anymore. Nyek.

I made apple pie again! :D This time in Malacca with limited equiptment (hmmm...actually we're quite 'geared' here, thanks to Amran and myself keep having cooking projects..lol) and no aunt to help...haha...but still the results were satisfying... :D

So here's the recipe, taken from Joy Of Baking and modified slightly according to my methods.


Apple Filling

1.1 kg apples (about 6 large) peeled, cored, and sliced 1/4 inch thick
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg (optional, since I cant find it :P )
1/4 tsp salt
1 tbsp lemon juice

2 tablespoons (28 grams) unsalted butter
1 1/2 tbsp (15 grams) cornstarch (corn flour)

**you may use green apples (more crunchier) or red apples (nicer taste) or mix both. I used green ones.

Method
1. Measure and mix the white sugar, brown sugar, ground cinnamon, ground nutmeg and salt until they are well combined.
2. Place sliced apples into a container and pour in the lemon and sugar mixture. Stir until evenly coated. Leave the apple to macerate for about 2 hours in the refridgerator. (Original recipe suggests room temperature but its Malaysia here so I'd think its better to leave it in the fridge)
3. Place the apples into a strainer and drain away the juice for 15-30 minutes or until you have 1/2 cup of juice.
4. Mix in 2 tbsp butter and heat up the drained juice until you have 1/3 cup of juice that's slighly caramelized. You can either do this using microwave or heat it up over a saucepan. Its adviced to do this right before baking the pie, as the heated juice will harden once it cools down.


Short Crust Pastry (Pate Brisee):

2 1/2 cups (350 grams) all-purpose flour
1 tsp salt
2 tbsp (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water
1 egg yolk for glazing

Method:
1. Using a meat blender (make sure its well cleaned and dried), process the flour, salt, sugar and butter in small batches until mixture resembles coarse meal.
2. Pour mixture into a mixing bowl. Gradually add ice water while mixing the mixture until dough just holds together when pinched. Do not add too much water as it will be messy later.

Alternatively, if you're using a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

3. Divide the dough into 2 and form into a ball (I usually leave more dough for the bottom crust). Using plastic sheets (you may use cling wrap, but I find it a bit too soft. I use the plastic sheets that ppl usually use to wrap nasi lemak), wrap the dough and place them into the freezer for about an hour.
4. Remove bottom crust dough from the freezer. Placing it between 2 sheets of plastic, roll it out until it fits your pie pan (recommended to use 9inch pan). Remove the top sheet of plactic, and slowly guide the crust into the pie pan. Press the pie crust to fit the pie pan snugly (while still having the plastic sheet on. This makes things a lot easier and less messy). Remove plastic sheet.
5. Add 1 1/2 tbsp cornflour into the drained apples and mix well. Arrange apple slices so that it stacks evenly and even thickness. Pour the caramelized apple juice over the apple slices.
6. Bring out the 2nd ball of dough and roll it out in similar method. Moisten the edge of the bottom pie crust and place the top crust over the apples. Tuck any access pastry under the bottom crust or remove them. Pinch the edges together.
7. Glaze the top of the pie with egg yolk and make 1cm slits from the centre to the edge of the pie to allow steam to escape.
8. Bake at 220°C for 45 minutes. Make sure to cover pie with aluminium foil to prevent over-browning of the top crust.

Leave pie to cool for 3-4 hours before cutting. Serve warm, and best with vanilla ice cream or whipped cream.