NOTE:

My apologies many photos aren't showing due to Photobucket's change of policy. I am slowly working on re-uploading my photos one by one but it will take me a good while as there are way too many. I apologise for any inconvenience caused.

Friday, November 19, 2010

Apple Pie

I'm heading off for a two weeks holiday but I had an abundance of apples sitting in my fruit basket which I couldn't possibly finish eating in a day. And I know my best friend has been craving for apple tart for a good while already. Hence, this apple pie. ;)

Apple Pie
Recipe adapted from Joy of Baking and modified by The Bakeanista

Pate Brisee:
I cheated and used Pampas Shortcrust Pastry! :P

1. For the bottom crust, thaw and transfer one sheet to a 9 inch (23 cm) pie pan. Let chill in fridge as you prepare your apple filling.

2. For the top pastry lattice crust, cut another sheet of shortcrust pastry into 1cm strips. Once the bottom crust is filled with the apple slices, starting at the center with the longest strips and working outwards, space the strips about 1cm apart. Use the shortest pastry strips at the outer edges. Weave the top strips over and under the bottom strips. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with egg yolk.

Apple Filling:
4 apples (peeled, cored, and sliced 1/4 inch thick)
40 grams granulated white sugar
40 grams light brown sugar
1 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp butter
1 tbsp cornstarch

1. In a large saucepan, melt butter and sugars. Add in sliced apples, lemon juice, ground cinnamon, and nutmeg. Let simmer for 15-20 minutes over medium heat until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized.

2. Pour the apples and their syrup into the chilled pie crust.

3. Preheat oven to 220 deg'C. Place the oven rack at the lowest level and place a baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the pan to catch any apple juices.

4. Set the pie on the pan and bake for about 50 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits.

5. Make sure to cover the edges of the pie with a foil ring to prevent over browning. Remove foil 15 minutes before it was done to let it brown evenly.

6. Remove pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. You may store at room temperature for 2 to 3 days.

The apple pie is excellent just plain on its own, but heck even better with vanilla ice cream. Or whipped cream if you prefer! ;)

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