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Cover: Make your cake…and eat it

02Apr 12

Grandma’s Apple Pie

Grandma's Apple PieAlthough there are many versions of this traditional apple pastry, this is my grandmother’s original apple pie recipe. Rather than using traditional red baking apples, this recipe calls for tart Granny Smiths, which in my mind provide the perfect balance to the high sugar and cinnamon content in the filling.

 

I’ve provided instructions for making the pastry from scratch, but if you prefer, you can go ahead and use ready-made chilled or frozen crusts. I won’t tell anybody, I promise!

Another popular fruit dessert is an apple and walnut crumble. I suggest serving the both the pie and the crumble with vanilla ice cream on top.

Ingredients:

For the crust:

  • 312g (2 1/2 cups) sifted white flour
  • 1/2 tsp fine salt
  • 226g (1 cup) butter, chilled and diced
  • 120ml (1/2 cup) ice water

For the filling:

  • 113g (1/2 cup) unsalted butter
  • 3 tbsp all-purpose flour
  • 60ml (1/4 cup) water
  • 100g (1/2 cup) granulated white sugar
  • 110g (1/2 cup) brown sugar
  • 1 tsp cinnamon
  • 8 Granny Smith apples, peeled, cored and sliced

Instructions:

To make the crust:

  1. Combine the flour and salt in a large mixing bowl.
  2. Cut into the butter using a pastry knife and add to the bowl. Do NOT use your hands.
  3. Stir in the ice water using a spoon, one tablespoon at a time, until the mixture forms into a ball.
  4. Divide the dough into 2 balls.
  5. Wrap the balls separately in plastic and chill for 4 hours.
  6. Roll out the balls into two flat crusts about 30 cm in diameter.
  7. Press one of the crusts firmly into the bottom and sides of a 26 cm pie dish.
  8. Cut the other crust into 1 cm wide strips (for making a latticework on the top of the pie).

To make the filling:

  1. Preheat oven to 220ºC.
  2. Melt the butter in a saucepan over low heat.
  3. Stir in the flour to make a paste.
  4. Add the water, white granulated sugar and brown sugar, and bring to the boil.
  5. Reduce the heat and let simmer on minimum heat.
  6. Fill the pie crust with the sliced apples, mounded slightly in the centre.
  7. Sprinkle the cinnamon over the apples.
  8. Cover with a latticework of crust from the strips you made earlier.
  9. Pour the sugar and butter mixture over the top of the latticework crust.  Pour slowly and take care that it doesn’t run over the sides.
  10. Bake for 15 minutes in the preheated oven.
  11. Reduce the oven temperature to 175º C and continue baking for 40-45 minutes until the apples are soft.
  12. Serve with cream or ice cream and enjoy!

Prep Time:  30 minutes, plus 4 hours chilling the pastry.

Cooking Time: 45 minutes

Serves:  8

Difficulty: Medium

 

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