Apple pie is an American food dish, creating a scene of southern glory in the states, which has been adapted around the world.
For this apple pie, all you have to do is focus on the filling, saving yourself the hassle and time of buying store-bought shortbread.
This recipe uses the most common ingredient for apple pie, granny smith apples, because they are not too sweet.
A simple Apple Pie recipe
ingredient
- 500 g toasted bread
- 7 to 8 Granny Smith apples
- 100 g light brown sugar
- 100 g of white sugar
- ¼ tsp sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon cardamom
- ¼ tsp ground allspice
- ¼ teaspoon grated fresh nutmeg
- 2 tablespoons of cornstarch
- 1 teaspoon of butter
- 1 egg
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Method
- Preheat the oven to 200 ° C. Peel, core and slice the apples into thin slices.
- Place the slices in a large bowl and spread the sugar, salt and spices on the apples and bathe, covering the slices as much as possible.
- Set aside for 1 hour at room temperature.
- Roll out half of the pastry on a lightly floured work surface. Check the correct size by turning the pie dish in the dough, which should be about 3cm to 5cm bigger than the dish. Place the dough into a pie dish and trim any dough that hangs down to 20mm from the edge of the dish and freeze.
- Roll out the second half of the cake to the same size as before and transfer it to a large parchment-lined baking sheet and put it in the fridge. Toss the apples with the cornmeal and transfer them to the prepared bottom crust using your hands to pack them into the cake.
- Fill the pie until the apples are at the same height as the sides of the pie crust. Pour the juice that has collected at the bottom of the bowl over the apples.
- Cut a tablespoon of butter into 8 or more small pieces and dot them over the pie. Place the second round of pastry on top of the filling or cut it into strips and grate the top.
- If you are not adding a lattice crust but adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to escape.
- Trim the excess pastry from the top crust or lattice and fold the overhang under itself, forming a thick edge.
- Press together or crimp with your fingers or using a fork.
- Beat the eggs with a spoonful of water and gently brush the top crust.
- Place in the oven and bake for 75 minutes, turning after 35 minutes for even browning.
- The apple pie will be finished when the juice is bubbling through the vents from the top or the grate.
- Be sure to cool the pie, without slicing it, for at least 1 hour, longer because the filling does not thicken until completely cooled.
- For best results, cool pie to room temperature, then transfer to refrigerator for an hour or two before serving.
This recipe is from politeness Capsicum Culinary Studio.