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| Autumn Apple Pie in Summer |
Like I mentioned on my
1st post, apples are my favourite. The craving for apples started after dinner last night, this time was a big one.. a huge piece of american apple pie served with vanilla ice cream.. umm.. couldn't help stopping dreaming about it. Eventually, we bought Hagen-Daz vanilla ice cream and finished the 2/3 of pie tonight.:)
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| Bramley&Golden delicious |
Here I will show you really easy way to make a gorgeous apple pie. You will need shortcrust pastry, apples and some basic ingredients. My advice is to use
Bramley and
Golden delicious apples together due to its right texture and sourness which can make well-balance with sweetness of sugar. If you get delicious apples, you are already halfway! Follow me!
You will need :
(for a 23cm pie mould)
(for shortcrust pastry)
Flour 350g
Sugar 30g
Salt its
Chilled butter 225g (cut into 1.5cm cube)
Cold water 60ml
(for filling)
Bramley 3 (approx. 615g after trimming)
Golden delicious 2 (approx. 300g after trimming)
Granulated sugar 50g
Light brown sugar 50g
Lemon juice 1-2ts
Ground cinnamon its
Salt 1/4 ts
Butter 30g
Corn flour or Ground almond 15g
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| 1. Apple filling |
1. Cut apples into small cubes, and mix with sugars, lemon juice, salt and ground cinnamon. Then leave it in the bowl at room temperature for 1-2hours until juice comes out.
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| 2. Smooth dough |
2. In the meanwhile, start to make pastry. Mix flour, salt and sugar in the food processor. Once it combines well, add chilled butter in cube. Work for a 20 seconds by using pulse button until you get 'sand texture'. Straight away, start to drizzle ice water in through a tube, then work only less than 20 seconds. Never work more, just till you get moist sand texture.
Take all out on the surface, put it tougher by hands gently. Flat it down to make it easy to roll out, then wrap it and chill in the fridge for an hour.
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| 4. Enough excess to make pattern |
3. Now back to the filling, strain the apples to get juice. Then boil the juice and butter until it becomes half like syrup consistence. Meanwhile, combine ground almond with apples, and pour the syrup over the apples.
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| 4. Before baking |
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| 4. Fill up like dome |
4. Roll out the half of rested dough to 2-3mm, and line the buttered mould, and sprinkle some sugar inside to get crispy caramel layer. And fill up with the filling. (You can overload it as the apples are going to be shrunk a lot.) When you cover the top, you can completely cover, or can cover like me by putting all small pieces together. Then rest for 30 min in the fridge lastly.
5. Brush egg wash to give it nice golden colour, then bake at 220'C for 45-50 min.
** After taking out from the oven, give it some time to cool down before slice. Now time to open your ice cream!!
