Monday, 6 September 2010

Apple Pie

I saw my colleague brought in a bagful of cooking apple - to be precise it's Bramley apple. Apparently it's from her garden. She told me to bring back some and make lovely apple tart. Oh, I told her honestly I have never cook with apple before let alone Bramley apple. Alright I told her, I'll give a try, so I picked out 4 large apples, thanked her with a smile.

Apple Pie

For the short crust pastry
225 gm plain flour
120 gm unsalted butter
1/2 tsp salt
6 tbsp of cold water

For the filling
3 large Bramley apples
75-100g soft brown sugar
1 teaspoon of mixed spice/cinnamon/nutmeg
1tbsp plain white flour
25g butter

  1. Preheat the oven to 190C, 15minutes before baking the pie.
  2. Peel and core the apple and cut into thick slices, set aside. Mixed in sugar, cinnamon powder and flour.
  3. Make the short crust pastry using rub in method. Divide the dough into 2 portions. Roll 1 portion to form 8 inches diameter circle of 2-3 mm thick. Then lay the circular dough onto 7 inches pie tin. Prick the pastry with fork on the bottom. This will allow the pastry to breath while it's baking.
  4. Roll out the other dough to 8 inches diameter of 2-3mm thick as well. Then place the apple into the pie tin. Cut the 25gm butter and dotted them over the apple.
  5. Cover the pie with the dough. Firm the edges by pressing with your thumb and index finger. Remove excess trimming. You can use the trimmings to decorate the top of the pie. As for me I use Christmas cookie cutter to form the pine tree decoration.
  6. Bake for 15minutes, then quickly brush with egg wash on the surface and continue to bake for additional 15minutes till the pastry turn golden brown.
  7. Remove from oven and let it cool.
I always find the pie tasted better the next day :-)
In my picture...even the wasp is attracted to the lovely pie.

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