Monday, October 27, 2014

Apple Pie

As I've mentioned before apple deserts bring back fond memories, and will always have a special place in my heart. My mom and I are both fans of apple anything, and so it was most appropriate that for her birthday I would make her an apple pie. This was my first attempt at an apple pie with no one around to help me. Thankfully it was a huge success! Not only did it turn out beautifully, but it was really delicious and most importantly it passed my mom's approval! 

Recipe below,

Apple Pie
Recipe from this Israeli cookbook (only in Hebrew)
9 1/2 inch (24 cm.) pie plate

For dough:
280 grams (2 cups) all purpose flour
150 grams salted butter
80 ml. (1/3 cup) cold water

For filling:
1 kilogram. granny smith apples
100 grams (1/2 cup) sugar
100 grams (1/2 cup) brown sugar
1 tsp. cinnamon
3 1/2 Tbsp. all purpose flour
1 Tbsp. freshly squeezed lemon juice

For topping:
A bit of milk or egg for brushing
1 Tbps. sugar
1 tsp. cinnamon

Make the dough:
Add flour and butter in a mixer until crumbly. Add cold water gradually until dough forms into a ball. Cover dough and let rest for an hour in fridge.

Make the filling:
Peel and cut apples to slices of 1/2 cm. Mix apples with both sugars, cinnamon, flour and lemon juice.

Preheat oven to 180 C. (350 F.)

Part the dough in two. Roll one half of dough to a 30 cm. (12 inch) disk, transfer dough to pie dish. Pressing down to the sides of the pie dish (I pierced the dough with a fork a few times to get out air bubble as well). Spread the apple filling evenly in the dish. Roll out the second half of dough into the size of the pie dish, and cover the dish. Use a fork to press down sides. Make a few cuts in the center to let out steam. Brush the top with the milk or egg, mix the sugar and cinnamon in a small bowl and spread over pie.

Bake the pie either on the bottom of the oven for 45 minutes or until golden.

Wait until completely cool before slicing. Best served with vanilla ice cream!

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