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apple-pie.md

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Apple pie

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Apple pie with cloves, like my grandma used to make.

  • Servings: 4-6
  • Calories per serving: ???

Utensils needed

  • Two small-medium mixing bowls
  • A large mixing bowl
  • Something to measure water
  • A pie tray
  • Baking tray
  • A rubber spatula
  • Clingfilm
  • Rolling pin
  • Pastry brush

Ingredients

Dough

  • 350g plain flour
  • 2tbsp caster sugar (substitute: regular sugar)
  • 1tsp salt
  • 230g of cold butter
  • 230ml of ice cold water
    • And ice cubes to cool the water

Filling

  • 1.1kg of Granny Smiths' apples
  • 150g of sugar
  • 1/2tsp of cinnamon
  • 1/2tsp of ground nutmeg
  • 1tsp ground cloves
  • 2tbsp plain flour

Egg wash (Optional)

  • Egg
  • Cold water

Preparation

  • Measure out the water, leave it with ice cubes in the fridge until cold.
  • Clean your work surface (we will use it for rolling dough)
  • Measure out the flour
  • Measure out the cold butter

Cooking

Make the Dough

  • Mix the sugar, salt and flour together in a mixing bowl
  • Mix the cold butter in
    • Cut the butter up into pieces and use your hands to mix it in
    • Or use a stand mixer if you have one
  • When thoroughly mixed it should resemble damp sand
  • Sprinkle the ice water over the mixture and gently mix in with a rubber spatula
    • When finished a dough will have formed. You may not need all the water.
    • Use only the smallest bit of water until it forms a dough. I always make it way too hydrated.
    • If it's too hydrated add flour
  • Remove dough from mixing bowl, place onto work surface, pad it int a disk/cylinder shape and liberally dust with flour.
  • Wrap it in clingfilm and place in the fridge for 2 hours
  • Meanwhile, you can prepare the filling...

Make the Filling

  • Peel all the apples
  • Chop all the applies into ~1.3cm-thick slices
    • Firstly cut the 4 sides off and discard the core, then cut each side into slices
    • If they're too small they will turn mushy
  • Add all apple slices to a large mixing bowl
  • Add all the sugar
  • Add the cinnamon, ground nutmeg and ground cloves
  • Add 2tbsp flour
  • Mix well with spatula
  • If you won't be moving onto "make the pie" for a while yet, cover the filling with clingfilm and place in the fridge. If you leave it on the side it will sweat.

Make the pie

  • Place a baking tray in the oven and begin heating it to 260 degrees (or if your oven doesn't go that high, turn it to as high as it'll go).
  • Once your dough has been in the fridge for at least 2 hours...
  • Dust the worksurace with flour, unwrap your dough and place on the worksurface, dust the top of it with flour too
  • Knead it a bit by beating it with a rolling pin
  • Split the doguh into two pieces
  • With the first piece...
    • Spread flour on your rolling pin
    • Roll out until it is very thin, around 30mm thick (See: https://youtu.be/-Vy12e0LjX4?t=149). It should be significantly longer than your pie tray.
    • Roll the dough around the rolling pin, then drape it over the pie tray unrolling from the pin across it. The dough should drape over either side.
    • Push it down in the corners of the tray to ensure that it's fully, evenly spread out
  • Add the filling into the tray, gently pad it flat
  • With the other piece of dough...
    • Flour both the worksurface and the rolling pin again
    • Roll the dough piece out flat, a similar thickness to the last piece
    • Lay this dough over the top of the pie tray
      • Or cut them into stripes to form a lattice
    • Cut any extra that drapes over too far
  • Crimp around the edges with your fingers (See: https://www.youtube.com/watch?v=sJRY1vdCMkQ)
  • Make several small holes in the top crust, gently, with a knife
  • Optionally: Beat an egg with 1tbsp cold water and spread it over the top with a pastry brush
  • Any excess dough can be used to make decorative shapes to add to the top
    • If using egg wash, wash the added shapes too.
  • Remove the pre-heated baking tray from the oven, place the pie tray on it, return baking tray to the oven
  • Reduce oven's temperature to 200C
  • Cook for 30-40 minutes.

Next time

  • Try adding ginger? The Babish recipe recommends it
  • Try adding cornmeal? The BBC recipe recommends it
  • Up the dough ingredients by about 20-25% and instead of splitting it in half put more of it into the base than the top.
    • Last time the base was very thin and difficult to work with, and the top had extra.

Sources