Classic Apple Pie
Take a step back in time and indulge in the classic comfort of home baked apple pie. As an unabashed lover of pastry, I indulge in a closed top but you can mix this up and style as you fancy. I found this recipe one afternoon at allrecipes.co.uk but played around with the proportions and pastry and adapted. This is fun to make with a friend or at the very least, a good soundtrack! BB xxxx
1 1/4 cups gluten free plain flour
1/2 cup gluten free self-raising flour
185g unsalted butter, cut into small pieces
1/3 cup caster sugar
1 tablespoon milk
Caster sugar, to sprinkle (optional)
8 large Granny Smith apples
Juice of 1 lemon
45g unsalted butter
1/2 cup caster sugar
1 teaspoon ground cinnamon
The Bondi Baker Method.
Take a deep breath, cross your heart and tell yourself you are awesome. Then open a bottle of wine and have it on standby as this one can take a while!
Step 1 - Sift flour and a pinch of salt into a large mixing bowl.
Step 2 - Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. I have to admit I find this the hardest part of baking this pie but persevere! Continue until mixture resembles fine breadcrumbs, then stir through sugar.
Step 3 - Lightly beat 1 egg with 1 tablespoon of chilled water and then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary. Take your time with this to get your technique right! Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
Okay, you made it through the hardest part! If you need a quick drink, pat on the back or a bit of a dance, then this is the time to do it!
Step 4 - To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring.
Step 5 - Place the butter and sugar in a large fry pan over medium-low heat and when the butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
Step 6 - Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry.
Okay, this is another opportunity for a dance or a drink but I will leave this to your discretion.....
Step 7 - Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together with your fingers. Chill for 30 minutes. Preheat oven to 180°C, place pie dish on a baking tray. Brush top of pie with more beaten egg, sprinkle with caster sugar. Cut four small air vents in the centre of the pie and bake for 45 minutes or until golden brown.
You did it! You survived! You deserve at least two pieces of pie!!!!