Tuesday, January 15, 2013

Apple Pie

I have tried savory pies but never the sweet ones. This is what Baking Partners helps you do...try the unusual and .....the challenge for January  - "PIES"............. here is the Apple Pie...cooling off .
Recipe Source : Apple Pie suggested by Gayathri

  • 1 3/4 cups (260g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 185g unsalted butter, chilled, cut into small pieces
  • 1/3 cup (75g) caster sugar
  • 1 tbs milk
  • Demerara or caster sugar, to sprinkle


  • 8 large Granny Smith apples
  • 45g unsalted butter
  • 1/2 cup (110g) caster sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves

  1. Step 1
Sift flours and a pinch of salt into a large mixing bowl. 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. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, 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. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.
Step 2
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. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices ( I have used cinnamon,cardamom & nutmeg powders , a pinch of each) stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.

Step 3
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.

Step 4
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 demerara or caster sugar. Cut four small air vents in the centre of the pie and bake for 45 minutes or until golden brown.

No variations made from the original recipe but for the alternate spices. I served the slice of pie with a dollop of Vanilla Ice cream & its a pure slice of heaven!!!!


  1. Yummy delicious Pie, lovely bake Vidhya!!

  2. Looks Awesome! Love all the details on the pie crust !!

  3. Awesome dear loved design dear

  4. Really cute art work there :)

  5. superbly done pie :) looks so good

  6. Delicious apple pie Vidhya I love your art work on the top of the pie.

  7. Loving your pie Vidhya, that too the way you have presented..Beautiful pie.

  8. Beautiful pie and looks awesome dear..

  9. This is superb, Vidhya! I just love how beautiful you decorated the top crust!

  10. Vidhya!, looks so scrumptious.., you have made it perfectly, gorgeous colour too...

  11. wow perfectly done, Love the flower decoration too!!!

  12. Love the way you have designed the top of your pie..great work

  13. Beautiful artwork on the pie. Looks so yummy.

    BTW I am your lucky 81 follower.

  14. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:


    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick