Last year I tried using Susan's recipe and somehow it didn't turned up well. I picked this out from Videojug.com as it look impressive and instructive. Additional item to contribute.
Ingredient
For the crust
For the crust
500 gm flour
360 gm butter, cut into cubes
2 tsp salt
360 gm butter, cut into cubes
2 tsp salt
3 tbsp sugar
150 ml cold water
Some extra four for dusting
150 ml cold water
Some extra four for dusting
For the filling
6 granny smith apples, peeled, cored, and cubed
65 gm sugar
65 gm dark brown sugar
½ tsp cinnamon powder
1 tsp lemon juice
50 g melted butter
1 egg, beaten with 2 tbsp cream
Make the Crust
Pour the flour into the mixer. Add the salt, the sugar and the butter. Mix on slow speed for roughly 2 minutes, only until it becomes the consistency of coarse salt, with some of the pieces of butter still intact. Slowly begin to add in half of the water. Continue adding the water in small amounts, but just until the dough begins to cling together. Remove the dough from the hook and make into a ball. Remove it from the bowl.
Refrigerate the dough
Next, cut a third off the dough. Flatten and wrap both pieces of dough in cling film. Now place them in the fridge for a minimum of 30 minutes.
Preheat the Oven
Set the oven to 180ºC
Roll out the dough
Sprinkle a little flour upon your work surface. Take the larger piece of dough and unwrap it. Dust the top with some flour. Roll it out to a large circle about less than half a centimeter in thickness. Move the dough around to help create a circle and to stop the dough sticking to the table. Wrap the dough around the rolling pin. Place it into to pie pan, being careful not to let it tear.
Mould the dough to the shape of the pan using your fingers. Cut off the excess dough that’s over hanging leaving half a centimeter above the rim. Pinch the edge of the crust with your fingers to make little ridges, Transfer the shell into the fridge or freezer. Let it chill for at least 15-20 minutes.
Make the filling
Into the bowl of apples add the white sugar, brown sugar, cinnamon, lemon juice, flour and the butter. Mix together well.
Prepare the top
Flour the work surface with flour. Roll out the remaining dough into a rectangle of ½ centimeter in thickness. Move it around in the flour to stop it sticking to the table. Then cut the dough into 8 long strips of about 1.5 centimeter wide.
Prepare for the oven
Pour the apple filling into the chilled pastry shell. Spread and flatten the apple around the pan with a spoon. Brush the pastry edges with the beaten egg. Place the pastry strips diagonally across the top of the apples. Then weave them together, to create a lattice effect. Cut off the overhanging excess pastry. Press the edges down into the rim. Brush the pastry lattices with a little bit of the egg wash.
Bake
Place the pie into the oven. Bake for about 50 minutes. Once brown, remove it from the oven.
Serve
Allow the apple pie to cool before serving.
6 granny smith apples, peeled, cored, and cubed
65 gm sugar
65 gm dark brown sugar
½ tsp cinnamon powder
1 tsp lemon juice
50 g melted butter
1 egg, beaten with 2 tbsp cream
Make the Crust
Pour the flour into the mixer. Add the salt, the sugar and the butter. Mix on slow speed for roughly 2 minutes, only until it becomes the consistency of coarse salt, with some of the pieces of butter still intact. Slowly begin to add in half of the water. Continue adding the water in small amounts, but just until the dough begins to cling together. Remove the dough from the hook and make into a ball. Remove it from the bowl.
Refrigerate the dough
Next, cut a third off the dough. Flatten and wrap both pieces of dough in cling film. Now place them in the fridge for a minimum of 30 minutes.
Preheat the Oven
Set the oven to 180ºC
Roll out the dough
Sprinkle a little flour upon your work surface. Take the larger piece of dough and unwrap it. Dust the top with some flour. Roll it out to a large circle about less than half a centimeter in thickness. Move the dough around to help create a circle and to stop the dough sticking to the table. Wrap the dough around the rolling pin. Place it into to pie pan, being careful not to let it tear.
Mould the dough to the shape of the pan using your fingers. Cut off the excess dough that’s over hanging leaving half a centimeter above the rim. Pinch the edge of the crust with your fingers to make little ridges, Transfer the shell into the fridge or freezer. Let it chill for at least 15-20 minutes.
Make the filling
Into the bowl of apples add the white sugar, brown sugar, cinnamon, lemon juice, flour and the butter. Mix together well.
Prepare the top
Flour the work surface with flour. Roll out the remaining dough into a rectangle of ½ centimeter in thickness. Move it around in the flour to stop it sticking to the table. Then cut the dough into 8 long strips of about 1.5 centimeter wide.
Prepare for the oven
Pour the apple filling into the chilled pastry shell. Spread and flatten the apple around the pan with a spoon. Brush the pastry edges with the beaten egg. Place the pastry strips diagonally across the top of the apples. Then weave them together, to create a lattice effect. Cut off the overhanging excess pastry. Press the edges down into the rim. Brush the pastry lattices with a little bit of the egg wash.
Bake
Place the pie into the oven. Bake for about 50 minutes. Once brown, remove it from the oven.
Serve
Allow the apple pie to cool before serving.
No comments:
Post a Comment