Thursday 25 December 2014

Rustic Apple Pie by Karen Yee

Rustic Apple Pie


Pie Shell

300 cups flour 
2 tbsp sugar 
½  tsp salt 
½ tsp of baking powder (this really makes the crust extra yummy)
250g cold unsalted butter, cubed 
2 egg yolk
2 tbsp ice water 

For the Filling

5 green apples - peeled, cored and sliced 1/4 inch thick
40 grams granulated white sugar
55 grams light brown sugar
1 tablespoon lemon juice (tossed into the sliced apples to prevent browning)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons unsalted butter
1 1/2 tablespoons cornstarch (corn flour)


Preheat oven to 220 degree celsius. Place the rack to the lowest of the oven.

For the pie shell, mix all the ingredients together except water.
When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour 
to bind. Add 1 tbsp. at a time. Divide into 2 portions and press into a disc.
Wrap the dough up and chill for 30 mins.
Press one portion of the cold dough into you 8" pie pan and chill it while you prefer the 

For the filling, toss all the ingredients together except butter.
Meantime, roll out the 2nd piece of dough for the top crust. 
Arrange the apple slices onto your pie shell you have already prepared in the fridge.

**Do not pour in too much excess liquid left in your bowl as your pie  may turn out to be 
very soggy.

Gently lay the 2nd piece of dough to cover the entire pie. Trim of excess dougn hanging 
over the edges and crim the edges with a fork.

Using a knife, make 2 to 3 slits in the centre of the top crust to allow steam to escape.
Brush the top with an egg wash (mix one egg with 1 tbsp of water)

Place the pie pan onto a baking sheet and bake for about 40 to 45 minutes or till the 
apples feel tender when you insert a knife into it.

Remove from the oven and allow it to cool completely before serving.


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