Classic Apple Pie
I've made this apple pie a few times before. I usually use red apples in this recipe, but today I used green apples. The reason was that when dad and I went to the grocery store today, and I saw some juicy red apples, but dad told me not to buy them. Instead, he told me to buy green apples because they looked tastier. The red apples looked pretty fine to me. :-(
The result was that the pie was delicious, but not as good as when I used red apples. My family enjoyed these with some vanilla ice cream. Here is the whole pie:
So anyways, I hope you use red apples when making apple pies because they are sweeter. :D This pie uses a 10 1/4 inch diameter pie pan.
Classic Apple Pie
Ingredients
FOR THE PIE DOUGH
-400g all-purpose flour
-2 tbsp. sugar
-1/2 tsp. of salt
-300g cold butter, cut into cubes
-150ml ice cold water
FOR THE FILLING
-30g butter
-6 apples (940g) Peeled, cored, cut into mouthful pieces.
-100g white granulated sugar
-1/2 tsp. cinnamon powder
-2 tsp. lemon juice
FOR THE EGG WASH
-1 egg
-1 tbsp. water
Instructions
FOR THE PIE DOUGH
1. Pulse flour, butter, sugar, and salt in a food processor until it's a coarse mixture with small pea-sized grains of butter.
2. Transfer the flour mixture to a bowl and add water. Cut the icy water in with a scraper. Place the dough in plastic wrap, flatten into a disk, and freeze for 30 minutes.
3. Once you froze the dough for 30 minutes, roll 2/3 of it out with a rolling pin on a floured surface. Put the remaining dough into the refrigerator.
4. Transfer the rolled-out dough carefully onto your pie pan and fit it in. Trim the edges so that 1 inch remains sticking out of the sides of the pan. Put your pie pan in the refrigerator while you make the apple filling.
FOR THE APPLE FILLING
1. In a deep frying pan, melt the butter over medium heat. Add the apples and heat for 1 minute, stirring occasionally. Add the sugar, cinnamon powder, and lemon juice and heat for 10-12 more minutes, also stirring occasionally.
2. Transfer the filling to a sieve and put a bowl under it to get rid of any liquid. Cool the filling to room temperature. Occasionally, pour the liquid in the bowl over the apples again and again for more flavour.
3. While the filling cools and the pie dough in the pan firms up, roll out the remaining pie dough on a floured surface. Carefully fold the rolled-out dough with a plastic wrap in between to prevent sticking. Place this in the fridge to firm up. (I do this for maximum flakiness of the pie crust)
Preheat your oven at this point to 180 degrees celsius.
4. Get out your pie pan lined with pie dough. With a fork, poke holes on the bottom and the sides. Fill your lined pie pan with the apple filling.
FOR THE EGG WASH, beat the egg with water until homogenous. Brush this mixture around the edges of the pie dough.
5. Get your other pie dough that is in the fridge and carefully transfer the dough onto the top of your pie pan.
6. Trim the edge of your upper pie dough, leaving about an inch sticking out of the edges of the pie pan. Tuck the pie dough edges under themselves. Then, crimp the edges of your pie.
7. With a knife, make 4 air slits in the middle of the pie.
8. Brush the egg wash on the top and edges of your pie.
9. Bake your apple pie in the oven for 40 minutes, on the bottom rack. You might want to cover the pie with aluminum foil during baking if the top over-browns. Cool to room temperature, and enjoy!
Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice