Apple Pie

Second up on manly dessert day was a fine example of an American apple pie, complete with lattice pastry. It was so good that some members of the club started speculating as to whether home made ice cream would also come under our jurisdiction. Chris’s recipe follows.

The all important crust:
1 cup flour
About 300g chilled butter

Use a pastry tool to break the butter into small pieces, the smaller the better but it needs to be solid, not liquid. Add butter to flour and work it together with a blender (or clean hands) until the butter has been fully incorporated into the flour and has a small ‘pebble’ like consistency. Handle it as little as possible, i.e. don’t over massage the dough. This amount will give you a single bottom crust, for a top crust double the recipe. Best to do it all at once, because it will be messy. Line your pie dish with the dough.

The apple filling:
5-7 largish apples, something not too sweet. I used Kiwi crisp, but something more tart works well too. Peel and slice into smallish pieces, though not wafer thin. If you use sweet apples add about 1/2 cup sugar (I used brown sugar) and a pinch of salt. For tart apples you’ll want to add a bit more sugar (and the salt). Add about a 1/2 to 1 teaspoon cinnamon and mix it all together. You’re aiming to have enough apples so that they form a mound within the pie dish, as they will cook down a bit. Preheat to 232°C and bake for about 10 min, then turn down temperature to 175°C and bake for about 45 minutes.

To maximize flavor, serve it hot! This is important! And it takes more than 10 minutes in a warm oven to heat it up, so give it at least 30 minutes.

Published in: on April 19, 2010 at 22:09  Leave a Comment  

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