So quintessentially autumn-ish, the apple pie is one of my favourite cakes ever. There’s no better comfort food to taste with some hot tea while outside is raining.
Also, the apple pie is extremely good looking, isn’t it? And baking a perfect one is no hard job: if I can do it, you can do it too. Believe me.
Take some time, buy some apple from your local farmers market – or, even better, pick them at the nearest apple orchard! – and enjoy a cosy afternoon of baking and eating.
APPLE PIE EASY RECIPE
Pie crust (for a 26cm pie dish)
360 gr. soft white flour
200 gr. unsalted butter
8 spoons of very cold water
a pinch of salt
1.5 kg apples
50 gr. unsalted butter
40 gr. sugar
3 spoons of white flour
a teaspoon of powdered cinnamon
1/4 teaspoon of powdered nutmeg
1 spoon of lemon juice
a pinch of salt
Optional for serving (but recommended)
Vanilla ice cream
Use a kitchen robot or your hands to make the dough. If you are using the robot, cut the cold butter into cubes and put it in the mixing bowl with the flour and the salt. Start mixing and add the water one spoon at a time. As soon as the dough comes together, take it out of the bowl and knead it till it’s a soft ball. If you don’t have a kitchen robot, cut the butter in smaller pieces with a knife to help the dough come together then finish kneading it with your hands.
Wrap into kitchen foil and put it in the fridge for half an hour.
In the meantime peel the apples and cut them into big chunks.
Melt the butter in a pan and stir the apples for a couple of minutes. Turn the cooker off and add the other ingredients in this order: sugar, lemon juice, flour, cinnamon, nutmeg, salt. Set it aside.
Take the dough from the fridge and cut it into two parts. Roll the first one out into a round shape and cover the base of the pie dish. Add the apple filling (mix it well beforehand), then take the other half, roll it out round and cover the top of your pie.
Cut some holes for the steam to be released during cooking (and for the cake to look pretty). Cook for 10 minutes at 220 degrees and the following 25 at 150. The apple pie is ready when it’s golden and when you see the apples juices ‘boiling out’ from the cuts.
Don’t cook it too much or the pastry will be too dry and crumbly.
Serve hot with some vanilla ice cream – and a hot tea! – during a chilly day.
If you try and like this recipe, post a picture online and tag it #mcdfood!
Enjoy your apple pie!