12 febbraio 2013

Apple Pie Recipe

This delicious apple pie recipe is very easy to follow and we help you with detailed pictures, instructions and those valuable cook's tips to make a good job of it.

This article gives you all of those and leads you through the process of making top quality apple pie with colour pictures at each vital stage of the recipe, twenty pictures in total!

Preparation Time:  30 minutes  Cooking Time:  50 minutes
 How Difficult  Medium  Freeze?  Yes

 4 portions


The ingredients in this recipe (see below) will make a medium sized apple pie, enough for six people.

3 to 4 medium cooking apples
110 grams / 4oz cooking margarine (e.g. Stork), but see note below ***
220 grams / 8 oz plain flour
90 grams / 3 oz normal sugar (amount depends on how sweet the apples are).
 *** You can obtain a lighter pastry mix by using 2 ounces (55 grams) of Stork and 2 ounces (55 grams) of refined vegetable fat (e.g. Cookeen). Our pictures for this apple pie recipe show this mixture.


1 Medium-sized oven-proof dish
Knife, fork
Rolling pin

Notes for the Cook Before Starting

When apples are peeled and especially when sliced, their attractive white colour will very quickly turn a 'not-so-attractive' brownish colour. This makes absolutely no difference to the taste, but 'looks' are important. The method described below therefore leaves the peeling and cutting of the apples to the last minute.
Step by step pictures on making the shortcrust pastry are shown below but you can also view our video below for a practical demonstration.


Margarine and vegetable fat First, you need to make the pastry which will form the base and the top of the apple pie. Put the margarine and vegetable fat in a mixing bowl and pour in the flour. The yellow 'bricks' in the picture are margarine, the white bricks are the vegetable fat.
Mix it all together with your hands until you have a crumbly texture. Click the picture to enlarge it - all the pictures can be enlarged.This stage should only take a minute or so but it's one of the joys of making apple pie.
The mixed pastry ready to go in the refrigerator, click to enlarge Add 3 tablespoons of water to the pastry and mix it in with a knife. Then use your hands to mould the pastry mix into a ball (see picture). You can tell the mix is correct because the pastry ball will collect all the bits of pastry from the edge of the bowl leaving it almost clean! Wrap the pastry ball in cling film and put it in the fridge to 'rest' for half an hour.
After half an hour, take the pastry from the fridge, and separate roughly two thirds of it. Roll the pastry out with a rolling pin so that it is large enough to line the base and sides of the pie dish. Use several sprinklings of flour on the rolling pin and the surface used for rolling the pastry. Put the dish over the rolled pastry to make sure it is about the correct size (see picture).
Now for a slightly complicated bit, but we will hold your hand and guide you through it! See the two pictures on the right for a visual explanation. Both pictures can be enlarged by clicking on them. The idea is to pick up the rolled out pastry and put it in the dish to form the base of the apple pie.
First, lightly roll 50% or so of the flattened pastry over the rolling pin. Then support the rest with your hand and transfer it to top of the  dish.
Gently ease into the base of the  dish and firm it round the sides.

The pastry in the base of the dish If the pastry does break at all, it's not a disaster, just do your best to cover the base and sides. Then trim off the excess pastry from the top. Do this with the 'blunt' side of a knife - the blunt side is far less likely to tear the pastry.
Turn your oven on now so that it's pre-heated ready to cook later on. Heat settings are 220°C / 425°F / Gas Mark 7.
Now is the time to peel the cooking apples, cut them into quarters and then slice them. See the picture on the right for how fine to slice the apples. Each quarter should produce roughly 8 to 10 slices. Accuracy is not so important. The thicker the slices, the more firm the apple mixture will be when it has been cooked.
Place the apple slices into the pie bowl on top of the base pastry. Do this in three layers, scattering a third of the sugar on each layer.
Using water and a pastry brush (or your wet fingers) dampen the top edge of the pastry. This will help the top pastry to attach firmly to it better.


Ready for the oven
Take the remaining third of the pastry and roll it out with the rolling pin into a circle that is a little bit bigger than the top of the dish. Transfer the rolled out pastry to the top of the pie using the rolling pin in the same way described for the base pastry.
Tuck the pastry down at the edge and remove the excess pastry using the blunt edge of a knife (see left picture which can be enlarged by clicking on it).
Using both hands, 'crimp' the pastry round the edge of the pie to obtain an attractive finish - enlarge photos 2 and 3 to see more clearly how we did it.
Finally make 2 holes in the top of the pastry to allow the steam to come out during cooking and prevent the top going soggy.
Lightly brush the top with a little milk to give it a light brown colour when cooked.
Put the apple pie in the pre-heated oven (220°C / 425°F / Gas Mark 7) and leave it cooking at that temperature for 10 minutes. Then turn down the heat to 190°C / 375°F / Gas Mark 5 and cook for a further 40 minutes. When it is cooked, leave to cool for at least 15 minutes before serving.
Beware, apple pie can stay really hot for an hour or so.
Serve hot or cold with ice cream, cream or custard.
In the unlikely event that there is any left over, cover the dish with tin foil and it will keep fine in the fridge for a couple of days.

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