Brayon wrote:I'm looking for a good Apple pie recipe. Anyone have a good one?
Tried and true. Translated from a local magazine (I have kept & used clippings of their recipe pages since high school): metric measures | U.S. measuresApple Pie
Preparation time 90+ min
For the dough:
450 g all purpose flour (1 pound)
1 teaspoon salt
250 g butter (1 cup)
100 ml cold tap water (between 1/3 and 1/2 cup)
For the filling:
1 tablespoon lemon juice
180 g sugar (6 ounces)
2 tablespoons flour
1/2 tablespoon powdered cinnamon
A sprinkle of dried clove
How-to (VoidHamlet's less-than-literal translation):
Make sure you have read the entire text before getting to work.
Clean the kitchen table and/or lay a foil over it.
Have a deep dish & a large fruit bowl at the ready.
Pick a pie baking form of medium size, i.e. large soup plate.(I have a baking pan 11" in diameter but I think 10" will do better)
Obtain baking paper or prepare for mishaps.
(1) In a deep dish, mix the flour with the salt. Separately, whisk the egg. Cut the butter into small cubes, put one cube to the side. Gradually add the rest of the butter cubes to the flour & salt whilst slowly pouring cold water and the liquidized egg on top of it all. (You may need four hands in order to do this properly.) Work up the dough until your mama starts giving you looks. Bring the baking pan to the fridge, keep it there for 30 min.
Don't go anywhere yet, though: While the dough is cooling down after the massage, you're in for more manual labour.
(2) Peel the apples (or don't) and cut them into cubes, or whatever other shapes you can manage. Pour the lemon juice over the lot, stir them up. Add the two tablespoons flour, all that sugar and spices, stir again. (I also add chopped Brazilian nuts. But you could as well slice them. Or mince them. Your nuts, your preference.)
(3) Enough punishment for the filling, time to get back to the dough. Get it out of the fridge and out of the deep dish, toss it on the kitchen table. (A pinch of flour sprinkled onto the table surface before that arguably prevents the dough from sticking.)
Tear the dough in two equally sized lumps.
Set one to the side, roll the other out and about until it's a wide round flat shape. You can use a kitchen roller for this, or be masochistic and use your hands. Make sure you do not flatten it all the way to transparency, though, 'cause it may very well tear apart when you pick it up later. (That's not the end of the world, it only means you will have to ball the dough and roll it all over again.)
Take a break. See if the butter cube you set aside earlier is still there. Oil the pie baking form with it, sprinkle some flour on top. Carefully pick up the roundish flat sheet of dough you just made, lay it over the pie baking form. If the form is right-sized, your creation should spread a few inches outside the rim.
Check what's up at the fruit bowl. Stir it a bit, then spread its contents evenly onto the dough sheet (inside the baking form).
Oh, wait. There's the other lump of dough to flatten into submission. Well, have at it!
Once done, rest it on top of the baking form and all that's lying in wait therein. Roll the edges of the two dough sheets together, make sure that the filling cannot make an easy breakway.
(4) Preheat the oven to 200'C (392'F or so), cover your heavily-laden-with-expectations baking form with baking paper, bake 50-60 min. (I have never even seen baking paper in the flesh all my life, just so you know. The pie still turns out all right!)
(5) Wait for an hour for it to cool. Serve with vanilla ice ... or not.