Serves: 1 9 inch pie
Pies are amazing- be it as a dessert or a savory dish. Apple pie with vanilla ice cream is my all time favorite. I use the regular red apples available in the bazaar. Cooking the apple to perfection, the right balance of spice mix and the pie crust are the three core elements of this dish. Pies always seem to take longer to cook than expected but if the filling is seen to be bubbling you will know the pie is ready. The same recipe can be used to make mini apple pie, apple pie crescents and apple slide pie. But the cooking time and method may vary slightly. I will share those recipes shortly.
INGREDIENTS:
For the pastry: (9 inch 2 crust pie)
- 2 ½ cups flour
- ¾ tsp salt
- ¾ cup butter
- 1/3 cold water
- 6-8 apples
- 1 cup sugar
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 3 tbsp water
- 2 tbsp butter
METHOD:
- In a bowl mix the flour, salt, butter and water. Knead it till the dough is smooth and elastic. Wrap it in cling fling and refrigerate it.
- Core, peel and cut the apple into thin slices. Sprinkle with the mix of sugar, salt and spices and mix well.
- On a pie tin, roll out the pastry into a circle and place over the tin. Place the apple mix evenly over the pastry.
- Pour water over the filling and dot with butter.
- Place pastry over the top and cut out vents on the upper layer to let heat escape.
- Cook at 220 degrees Celsius for 10-15 minutes and then at 180 degrees Celsius for 40-50 minutes or till the filling is visibly boiling.
TIPS: Cut a slice of apple pie and put it on a plate. Warm up a spoon and scoop out a spoon of vanilla ice cream and place it beside the pie and serve.
Recipe by: Sukanya Saha