Because it was a really long hiatus before I could finally bake again, I decided to make an apple pie for my Christmas dinner! The last thing I baked was probably an earl grey pound cake, or cookies, which was months back D: I actually wanted to start up a pure food/recipe/baking blog (which I did), but I think I’m just gonna put everything about my life into this new one now haha. Honestly wondering how long it’ll last!
Ok, I digress. Back to my apple pieeee! :D
I’ve been thinking of baking one since during my school term. I don’t know why the idea just popped into my head and it was suddenly so appealing to bake an apple pie haha. So yay, I did it for Christmas, and it turned out better than I had expected! ^^ Even did the crust myself! I’ve never been very good at making crusts haha.
Ingredients (enough for a 9-inch pie):
2 3/4 cups all-purpose flour (I tend to be scared of flour measurements in cups because there can be a great variations in its weight! But this time the crust turned out fine so, ok.)
1 tablespoon sugar
1 teaspoon salt
2 sticks (226g) cold butter, cut into 1/4-inch cubes
1/2 cup water
Add the flour, sugar and salt to a food processor. Pulse a few times until well-blended.
Scatter in the butter, and pulse 7-8 times to cut in the butter well. Remove lid and fluff the mixture with a fork to be sure that it is not sticking to the sides or bottom of the food processor.
Drizzle half of the water over the dry ingredients, then pulse another 5-6 times until crumbly. Fluff the pastry again with a fork, then sprinkle on the remaining water.
Pulse 5-6 more times until the pastry starts to form small clumps and looks crumbly. (If the dough completely balls up and sticks together around the center blade, you have pulsed too far)
Transfer the dough to a large bowl, and use your hands to pack it into a ball.
Separate the dough into two pieces, with one just slightly larger than the other (to make the bottom of the pie crust to be rolled to ~12-inches; smaller piece rolled to ~10-inches).
Knead each ball of dough a few times, then flatten to make round disks about 3/4-inch in thickeness. Wrap each disc in plastic wrap and refrigerate for at least an hour before rolling.
I find that the most important part of an apple pie is actually the crust. The apple filling is actually really easy to make and I think any apple pie recipe would do. Just takes some good apples (I used granny smith and pink lady apples), sugar and spices such as cinnamon and nutmeg. The original recipe called for all-spice as well, but I didn’t have that so excluded it. Well, the filling still turned out really good! Also because the recipe for the filling (and assembling the pie) is pretty long, I’m not gonna include it here. Haha. I can always go back to gimmesomeoven for it! :)
Gave a quarter of my apple pie to R so he could bring it home. He told me the next day that his family thought it was not bad. And he liked it too. YAY! :)