Apple Pie By palavi
by palavi
13 Feb 2001
This recipe has been viewed 5331 times
Apple pie is a lip smacking pie recipe with apples and caramel sauce drizzled over the pie. The apple pie has a delectable combination of cream cheese, eggs, apples ,sugar and is garnished with fresh raspberry and chocolate leaves. Simply divine!
Apple Pie By palavi recipe - How to make Apple Pie By palavi
Preparation Time: Cooking Time: Total Time:
For the pastry
3 cups unsifted plain flour (maida)
2 tbsp sugar
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled or frozen, cut up
6 tbsp chilled solid shortening or solid stick margarine , cut up
1 large egg yolk
2 tbsp lemon juice or vinegar
5 to 6 tbsp ice water
For the egg glaze
1 large egg beaten with 1 tsp water
For the filling
7 to 8 large apples
1/3 to1/2 cup packed dark brown sugar
1 tbsp lemon juice
3 1/2 tbsp plain flour (maida)
1 tsp cinnamon (dalchini) powder
1/2 to 1 tsp nutmeg (jaiphal) powder
2 tbsp unsalted butter, cut up, optional
1/2 cup plain cracker crumbs
For the topping
1 tbsp sugar, optional
Method
Prepare the pastry:
Prepare the pastry:
- Prepare the pastry:
- In a food processor, pulse the flour, sugar, and salt to blend, then add the butter and shortening.
- Pulse just until the mixture is cut into pieces the size of small peas.
- Add yolk and lemon juice along with about 2 tablespoons of ice water.
- Pulse a few seconds, then add more ice water, 1 tablespoon at a time, until dough begins.
- Divide the dough ball in half; leave one portion refrigerated while rolling the first.
- On a lightly floured surface, with a floured rolling pin, roll out the dough until it measures about 1 inch larger around than the pie plate (invert the plate on the dough to measure it.)
- Fold the dough into quarters and fit it into the pie plate, positioning the folded point at the centre.
- Unfold and gently drape the pastry over the pan; do not stretch it.
- Allow the dough to extend about 1 inch beyond the plate rim, then cut off excess.
- Set aside the pastry-lined pan, or refrigerate it, while preparing the filling. position a rack
- In a large bowl, toss the sliced apples with sugar, lemon juice, flour and spices.
- With the pastry brush, paint a coating of egg glaze over the entire layer of pastry in the pie plate.
- Sprinkle on the crumbs.
- Pile on the fruit, add the butter if using it, and press the filling with your palms into a firm packed dome.
- Roll out remaining dough about 2 inches large than the pie plate.
- Use the tip of the knife to make a small vent hole right in the middle of the rolled pastry.
- Fold the pastry into quarters as before, and fit it over the fruit; unfold and drape it evenly over the apples.
- Trim a 3/4-inch overhang.
- Fold the edge under the edge of the bottom crust and brush the pie top with the egg glaze.
- Sprinkle topping sugar over the whole pie top.
- Bake the pie in the lower third of the oven for 15 minutes, then reduce the heat to 350 degrees f and continue baking an additional 40 to 45 minutes, until the pastry is a rich golden brown and the fruit is tender.
- Serve warm, topped with slices of cheddar cheese or vanilla ice cream.
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