Long-time, no-see! First of all, I pray and hope that everyone reading this post right now is safe and well and is doing so from the comfort and safety of their home, surrounded by their healthy families.
In the spirit of making the most of these unprecedented times, I’ve come back to cooking, baking and sharing all that with you. After all, it’s one of the few things I can do that makes me feel like maybe, just maybe, the world isn’t spinning completely out of control. So I’m going to try my best to keep at it.
Today’s recipe is close to my heart as Apple Pies are my all-time favourite dessert. They remind me of my childhood days when I would look forward to having my parents stopping by a Java (who btw, are single-handedly to
blame thank for fuelling this obsession ) and I’d get to order and relish a steaming hot slice coupled with a scoop of vanilla ice cream.
Here’s hoping that you will try out this recipe and it’ll give you the same feelings of warmth and happiness as it does me.
Serving: 6 large slices or 8 small slices
Preparation Time: 20 Minutes (Plus 30 minutes refrigeration-time)
Cooking Time: 60 Minutes (Plus 2 hours chill-time)
- 5 apples (peeled and sliced into ¼ inch slices)
- ¼ cup all-purpose flour
- ½ cup granulated sugar (or a ¼ cup more if you’re a sweet tooth)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Place the apple slices in a large bowl.
- Add all the ingredients into the bowl with the apples and stir to combine.
- Place the bowl aside as you make the pie crust. The sugar will help the juices of the apple begin to seep out, making for a rich, yummy filling.
- 2¼ cups Chapati Flour (all-purpose flour)
- 1 tablespoon granulated sugar
- 1 cup cold salted butter (cut into tiny cubes for easier mixing)
- 1⁄3 cup ice-cold water
- Place the flour and sugar into the bowl.
- Add in the cold butter cubes and mix until the mixture is crumbly as in the picture below. You can use either a hand mixer or your fingers to cut in the butter. (I use both)
- Add in the ice-cold water and mix until the dough sticks together.
- Place the dough onto a lightly floured work surface and form a ball.
- Cut the ball in half and roll each half out into a round shape as if you were making Chapatti (it doesn’t have to be perfectly round). Wrap one of the rolled out pieces of dough in plastic wrap and place it in a refrigerator or in a cool place as you assemble the pie.
- Place one of the rolled out pieces of dough into a pie dish. (I used a casserole dish as I had no pie dish. #giftideas no? ?)
- Stir the apple mixture to make sure everything has combined well and then pour in the apple mixture into the pie dish.
- For the top half of the pie, remove the rolled out dough from the fridge and either place the dough on top of the pie as it is (making sure to cut a few slits over the top to allow steam to escape while it’s baking) or make a lattice-top pie crust, which is basically like weaving ½ inch pieces of dough over the top of the pie. (PS-I followed a how-to from Google)
- Brush the pie crust with egg-wash to brown it. (Optional)
- Place the pie in a fridge 30 minutes prior to baking.
- Bake the pie at 200° Celsius for 20 minutes, then reduce oven temperature to 170° C for an additional 45 more minutes. Make sure to keep checking on the pie in case it starts to burn at the top. If it does so before the apples are cooked, (you will know they are cooked once the filling starts boiling) cover the pie with aluminium foil.
Once ready, let the pie rest in a cool place for at least 2 hours for the filling to thicken up. Serve warmed up with a slice of vanilla ice cream.
Stay safe & above all else, do not lose hope!