Tuesday, October 7, 2008

apple pie

category: dessert
serving: makes 8 slices

well, this was my first time to try baking a pie. i've long wanted to try this one but i was just so afraid that it might not come out right and put everything into waste. i was searching the net for the easiest apple pie recipe and upon comparing each recipe, i decided to try pinoycook's my first apple pie entry.

sad to say the apples that i bought was a bit sour but the verdict of my family was okay. the apple pie even became much more tasty the next day. my husband even liked it with his coffee.

1/2 cup cold unsalted butter, cut into very small pieces
2 cups all-purpose flour
1/2 tsp. salt
2 tbsp. sugar
iced water
3 apples, peeled, cored, sliced thinly
1 lemon
4 tbsp. white sugar
1/2 tsp. cinnamon powder
1 egg

place butter in a large mixing bowl and add the flour, salt and sugar. mix with your hands, rubbing the butter into the flour until the mixture resembles coarse crumbs.

pour iced-water (water with pieces of ice in it) little by little, about a tablespoon of so at a time, while stiring the dough lightly. when the dough starts to stick together, you've poured in enough water. gather the dough into a ball, wrap in cling film and chill for at least 30 minutes in the fridge (an hour would make it even easier to roll out).

divide the dough in half with one portion slightly larger than the other. take the larger portion and place on a sheet of baking paper. flatten slightly with your hand. place another sheet of baking paper over it and roll from the center outward with light smooth strokes until the dough is about 1/8 of an inch thick. note that the rolled dough should be larger that the pie pan.

remove the top sheet of baking paper. lift the dough by holding on to the remaining sheet of baking paper. carefully invert into the pie pan. use your fingers to make sure that the dough fits snugly into the pan. press the dough along the edges of the pan to remove the excess. if you're not using a pan with fluted edges, use kitchen shears to cut off the excess. place the pan with the prepared crust in the fridge while preparing the top crust.

roll out the remaining half of the dough. without removing both sheets of baking paper, place on a plate and put inside the fridge.

place the apple slices in a bowl and toss themwith the juice of half a lemon. the tartness of the lemon juice blended nicely with the sugar and the cinnamon.

take out the pan and the prepared top crust from the fridge. fill the bottom crust with apple slices. i stopped after one layer. stack more apple slices towards the center.

sprinkle about 3-4 tablespoonfuls of white sugar over the apples followed by about 1/2 teaspoonfuls or so of cinnamon powder.

remove the top sheet of baking paper from the prepared top crust and carefully invert the dough onto the apple-filled bottom half. using a fork press the edges to adhere to the sides of the bottom crust.

beat an egg with a little water to make egg wash brush the egg wash all over the top crust, including along the edges.

prick the top crust with a fork to create a steam vents. if you don't do this, the top crust will crack as the steam from the filling tries to find an escape route.

bake the apple pie in a 425ºf preheated oven for about 50 minutes (this was the total time i baked my apple pie). but just like ms. connie, just checked how it was doing every ten minutes or so and when the top looked nicely browned, turn off the oven. let the apple pie cool in te pan for about an hour.