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APPLE PIE


INGREDIENTS :


FILLING :


6 FUN SIZE APPLES

1/2 CUP WATER

6 TABLESPOONS SUGAR

1 1/2 TEASPOONS GROUND CINNAMON

PINCH OF SALT

3 TABLESPOONS BUTTER

SLURRY MIX ( 2 TABLESPOONS CORN STARCH & 2 TABLESPOONS WATER )


PIE CRUST :


1 1/4 CUP ALL PURPOSE FLOUR

1/2 TEASPOON SUGAR

1/2 CUP BUTTER ( CHILLED )

1/4 WATER ( COLD )

1/4 TEASPOON SALT


INSTRUCTIONS :


FILLING :


.MIX CORN STARCH & WATER IN A SMALL BOWL TO CREATE SLURRY AND SET ASIDE

.ADD BUTTER TO A PRE HEATED FRYING PAN

.ADD SUGAR AND MIX WITH THE BUTTER

.ADD CINNAMON AND CONTINUE STIRRING

.ADD A PINCH OF SALT

.ADD WATER

.ADD SLURRY MIX AND CONTINUE STIRRING

.ADD CHOPPED APPLES AND CONTINUE STIRRING FOR A COUPLE OF MINUTES AND SET ASIDE


PIE CRUST :


.IN A BOWL ADD FLOIUR, SUGAR & SALT AND MIX TOGETHER

.ADD BUTTER AND CONTINUE MIXING

.ADD WATER AND CONTINUE MIXING

.ONCE THE PIE DOUGH IS MIXED LAY DOWN A LAYER OF PARCHMENT PAPER ON A FLAT SURFACE AND SPRINKLE WITH FLOUR

.WITH A ROLLING PIN ROLL THE DOUGH TILL THE DOUGH IS FLAT AND EVEN

.FLIP THE PARCHMENT PAPER WITH DOUGH ONTO A CIRCULAR BAKING TRAY AND REMOVE THE PARCHMENT PAPER AND PRESS THE DOUGH INTO THE TRAY

.CUT OFF THE EXCESS DOUGH AND SET ASIDE FOR LATER

.SECURE THE PIE DOUGH INTO THE TRAY BY PRESSING GENTLY

.ADD THE APPLE FILLING

.WITH THE LEFTOVER DOUGH WE WILL MAKE THE LATTACE TOP

.ROLL THE LEFTOVER DOUGH UNTIL FLAT AND EVEN

.WITH A PIZZA CUTTER CUT THIN STRIPS

.LAYER TOP OF PIE WITH STRIPS OF DOUGH IN A OVER / UNDER WEAVING PATTERN

.TURN OVER THE PIE BASE EDGES TO SECURE THE LATTACE TOP]

.PLACE IN PRE HEATED OVEN TO 180 C / 356 F AND BAKE FOR 40 TO 45 MINUTES

.REMOVE FROM OVEN AND LEAVE TO COOL

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