Apple Pie

I have always been fascinated with pies, American pies, those ones you can see in the TV series and films. The reason why I haven’t baked any pie so far was because I had no pie form and as I got one for Christmas I can share my attempts with you.

This recipe I have the pleasure to show today is adapted from Sally’s and it is a recipe that screams for autumn, but unfortunately it is winter. It is LOVE. With that said I go on and tell you that this is my second round baking this pie this week. The last one was gone within two days.

Because today is Sunday and for better or worse I have some spare time so I have decided to spoil my sweet tooth, because WHY NOT?

Apple pie is all I want! Please give me some!! It seems I’m hearing my husband’s words. Luckily he will have some tonight. Seriously, it is love at first bite.

To be my second pie, I think I’ve done it pretty well… of course I am still learning and I know I have to improve some things but it really is a pie!! So I’m happy and you will be too (after you bake this :p)

To make this heavenly pie all you need is here:

Ingredients

Pie crust

315g all-purpose flour
1 ¼ teaspoon salt
90g unsalted butter, cubed and cold
148g vegetable shortening, cold
120ml ice water

Pie filling

6 apples, peeled, and seeds removed
30ml lemon juice
31g all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon ground nutmeg
A dash of ground black pepper
100g white sugar
14g unsalted butter, cold and cubed
1 egg with a tablespoon of milk (egg wash)
Sugar for decoration

How to make it:

Start with the pie crust. You might want to make the pie crust one day before to avoid all the waiting.

To make the pie crust, all you need to have on hand is a big bowl.

Toss the flour (measured, no more than that amount), salt, butter and shortening. As I don’t have any pie crust cutter I used a wooden spoon and a glass. Combine all the ingredients well, and lastly add the ice water carefully. The first pie I made I used all the water of the recipe, but for my second one I only used a bit more than half of the water. If you think your dough needs more liquid then add it, but first observe if the pie crust is smooth enough.

Place the dough on a floured surface and work on it. Divide the dough in 2 parts and shape two discs with your hands (at least 2 cm thickness). Finally, wrap them with transparent paper and take them to the fridge for at least 2 hours.

The filling is very easy, so better do it after your pie crust has chilled for at least 2 hours.

Peel your apples, and remove the seeds. Cut thin slices and place them in a big bowl.
Add lemon juice, flour, sugar and all the spices. Let it rest for your apples to release their juice.

Once the pie crust and the filling are ready, the only step left is to put them together.

Spread some oil or butter to your pie form. With this ready, take one of the discs of pie crust out of the fridge and use a rolling pin to make a round circle to cover the base and part of the walls of the pie form. Use a spoon and fill your pie. Try not to add the liquid from the apple bowl into your pie form. Put some cubes of cold butter to top the centre of the filling.

You can already turn the oven on to the maximum power.

This picture is when I had the pie crust and the filling ready.

Here the filling is all set and waiting for its cover, yummy

Take the other disc out of the fridge and repeat the procedure with the rolling pin. Cover the pie and stick the edges together.

Use a brush to bathe the pie with some egg and with a sharp knife make some small cuts in the centre of the pie to allow the steam of the filling come out.

Decorate the top of the pie with sugar or leave it plain. I had a very special pink sugar that I’ve been wanting to use and this was the opportunity 🙂