With Monsoons in full swing, we now have cold and wet days, which can get gloomy at times. An Apple Pie is the perfect warm, delicious and easy comfort food for such days to lift up your spirits and I simply love the smell of cinnamon and apples, wafting around the house to tantalize the family’s taste buds. The soft and mushy apple and cinnamon filling and the buttery crust made the perfect dessert for the family. Enjoy 🙂 ! ~ Kamakshi
Prep Time : 1 Hr Cook Time : 45 mins
Serves : 6
INGREDIENTS
For the Filling :
- 500 gms Apples
- 1 tbsp Lemon Juice
- 1 tsp Nutmeg Powder
- 1 tsp Cinnamon Powder
- 1 tsp Vanilla essence
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 2 tbsp Corn Flour / All purpose Flour (Maida)
- 2 tbsp Butter
For the Pastry Crust :
- 2 1/2 cup All purpose Flour ( Maida)
- 200 gms Butter
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/2 cup Cold Water
METHOD
For the Pastry:
In a mixing bowl, add the flour, salt and sugar and mix well. Cut the butter into cubes ( the butter should be frozen not soft) and add it to the flour. Take some flour in your hands and then gently break the butter cubes and mix in to the flour. The butter and flour when mixed will look similar to bread crumbs. Now add the 1/2 cup cold water ( don’t use any more water as the crust will become tough) and mix together until is just combined.
Remove the dough from the bowl into a lightly floured surface and knead the dough for 2-3 mins. Divide the dough into two half. Put in plastic wrap and refrigerate for about 30 mins
While the dough is getting cold 🙂 ……. Peel the apples, remove the core and chop them in pieces. Put the apples into a mixing bowl, and add the lemon juice, nutmeg powder, cinnamon powder, white sugar , brown sugar, Vanilla essence and corn flour and mix well and keep it aside.
After 30 mins, take one of the pastry dough ball and roll out the dough in a lightly floured surface into a circle about 2 mm thick.
Roll pastry over the rolling pin and unroll it over a metal pie dish. Cut of the extra pastry from the edges.
Just having some fun 🙂 … with the extra dough, I made the shape of an apple to decorate my apple pie ( Optional step 🙂 !)
Using a slotted spoon, add the apple filing mixture into the pie crust. Cut the butter into cubes and place them on top of the filling.
Roll out the second ball of dough into a circle which is about 2 inches wider than the pie pan. Place the pastry on top to cover the pie and tuck the excess dough in the sides, under the pastry which is in the bottom. Press the edges together to seal the top and bottom pastry and crimp the edges with your fingers. Using a sharp knife, made couple of slits on tops of the pie for the steam to escape. Beat a egg and brush on top of the pie and sprinkle with a bit of sugar.
Preheat your oven on at 150 degrees Celsius. Bake the pie for 45 min or until the apples are tender and the crust is golden brown. Cool for for at least 30 mins before serving. You can serve it as is or with a dollop of ice cream. Enjoy 🙂 !
