Apple pie by shireen

              Apple pie

Short crust pastry
3 cups flour
1 tsp baking powder
1/2 tsp cinnamon powder
8 Tbsp butter
8 Tbsp sugar
1 egg - seperated - keep both parts seperated
Chilled water - as required

Preheat oven to 180 degrees
In a bowl, sift flour and baking powder together. Add cinnamon, sugar, butter and egg yolk. Using your fingertips mix butter into dough so that mix looks like breadcrumbs. Slowly add chilled water to dough and mix so you have a ball of dough.

Divide dough into half with one half slight bigger than the other. Pit smaller amount of dough in s bowl and set aside. This will ne the top of the pie.
Roll out bigger piece if dough and line a 9 inch pie tin. Remove excess dough and prick base with a fork. Put in centre of oven to cook for 15 minutes with no filling (this is called blind baking). Remove pastry and set aside.

Filling
1 kg apples - peeled and cut in chunks ( keep in a bowl of water with salt and lemon juice to prevent apples going brown
8 Tbsp sugar
1 tsp cinnamon
2 Tbsp lemon juice
1 Tbsp butter
1 Tbsp cornflour.
Add all filling ingredients (except for cornflour) and cook over medium heat.
Cook for 10 minutes then stir in cornflour until it just starts to thicken. It shouldn't be too thick. Allow mix to cool slightly.
Roll out dough for top of pie - not too thin - and cut 1/2 inch strips with pizza wheel or knife. Fill base of pie with filling. Place strips of dough on top of filling in 1 direction - leaving a gap the same size as the strip of dough between dough strips Turn pie and put strips in opposite direction - leaving gaps again.

This should give you a criscross pattern. With leftover strips go around edge of pie. Press down on top slightly. Brush well with egg white and return to centre of oven and cook for 25 minutes.
Serve with icecream

note   brushed egg white on the pastry base before blind baking n then brushed beaten egg white  on top pastry strips...then baked...plz do check

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Apple Pie

Ingredients for pastry

Flour 3 cups

Butter 8 ounce

Baking powder 1tsp leveled...

Sugar 4 ounce...

Egg yolk 1

Cinnamon powder ½ tsp

Ingredients for filling

Apples 1 kg

Sugar 4 ounce

Butter 2 ounce

Lemon juice 2tbsp

Cinnamon ¼ tsp

Corn flour 1tbsp

Method for pastry

Sift flour and baking powder, add in cinnamon caster sugar, rub in butter, add in yolk, mix and knead with chilled water to bind the dough, divide the dough into 2. Roll one portion and line a nine inch pie plate. Prick bottom with fork and bake for 15 minutes on 180 degrees till half done.

Method for filling

Peel and slice apples, put in saucepan with lemon juice, sugar, butter cinnamon and cook, cover for 10 minutes, and add in corn flour cook till mixture looks syrupy. Remove and pour filling in the half baked pie shell. With the left over dough, roll dough and spread over filling, brush with beaten egg. Sprinkle two table spoon sugars on top. Bake for 25 minutes till golden, serve with ice cream

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Apple pie

Short crust pastry

3 cups flour

1 tsp baking powder

1/2 tsp cinnamon powder... See More

8 Tbsp butter

8 Tbsp sugar

1 egg - seperated - keep both parts seperated

Chilled water - as required

Preheat oven to 180 degrees

In a bowl, sift flour and baking powder together. Add cinnamon, sugar, butter and egg yolk. Using your fingertips mix butter into dough so that mix looks like breadcrumbs. Slowly add chilled water to dough and mix so you have a ball of dough.

Divide dough into half with one half slight bigger than the other. Pit smaller amount of dough in s bowl and set aside. This will ne the top of the pie.

Roll out bigger piece if dough and line a 9 inch pie tin. Remove excess dough and prick base with a fork. Put in centre of oven to cook for 15 minutes with no filling (this is called blind baking). Remove pastry and set aside.

Filling

1 kg apples - peeled and cut in chunks ( keep in a bowl of water with salt and lemon juice to prevent apples going brown

8 Tbsp sugar

1 tsp cinnamon

2 Tbsp lemon juice

1 Tbsp butter

1 Tbsp cornflour.

Add all filling ingredients (except for cornflour) and cook over medium heat.

Cook for 10 minutes then stir in cornflour until it just starts to thicken. It shouldn't be too thick. Allow mix to cool slightly.

Roll out dough for top of pie - not too thin - and cut 1/2 inch strips with pizza wheel or knife. Fill base of pie with filling. Place strips of dough on top of filling in 1 direction - leaving a gap the same size as the strip of dough between dough strips Turn pie and put strips in opposite direction - leaving gaps again.

This should give you a criscross pattern. With leftover strips go around edge of pie. Press down on top slightly. Brush well with egg white and return to centre of oven and cook for 25 minutes.

Serve with icecream

Enjoy

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