This blog has been in my mind for a while now, and should hopefully start a "How To" series of other blogs that i think you might find helpful. :), yay!

So, lets start;

*Ingredients

• For the filling, you will need;
• 9 Apples (Granny Smith).
• 4 Tbsp (tablespoon) of Apricot Jam.
• 8 Tbsp of brown sugar.
• 2 cups (200 ml) of water.
• 3 Tsp (teaspoon) of cinnamon.
• 1/4 of a Tsp lemon zest.
• For the dough, you will need;
• 200 grams of butter, unsalted.
• 3 1/2 cups (200 ml) of regular flour.
• 1 to 2 Tbsp COLD water.

*Preparation

• Peal the apples, cut each as desired, for a better final presentation of pie cut into small pieces.
• Heat the 2 cups of water, add the Apricot Jam, Brown Sugar and stir till ingredients are partially mixed with the water.
• Add to the above mix the pealed and cut Apples, then add the Cinnamon and the lemon zest, mix all of the ingredients and leave covered on medium heat for approx. 20 minutes or till the apples are juicy and almost transparent. Please note here that cooking time depends on type of apples selected, Granny Smith apples take longer to cook than, lets say, Ginger Gold apples.
• While the mix is cooking, add blocks of Butter to the Regular Flour, mixing should be done slowly, since you want the butter to milt within room temperature and mix with the flour, continue to add the butter to the mix.
• Halfway through adding butter, add 1 Tbsp of COLD water, the water must be cold since it will be used to cool down the butter that now holds the dough.
• Continue with the rest of the butter and finally add the second Tbsp of COLD water, if it is needed, you can add an additional Tbsp or two of COLD water depending no your mix and dough.
• After finishing with the dough, refrigerate for 30 minutes.
• Take the dough out of the fridge, divide into two parts, 2/3 to 1/3, the 2/3 will be used for the bottom and sides of the pie, the 1/3 for covering it.
• Using a non-stick pan, spread the 2/3's of the dough to cover the bottom and the sides of the pan.
• Add the cooked mix of the apples.
• Cover with the 1/3 of the dough remaining.
• Cook pie at 180 C, for 25 minutes.
• Preferable, toast the pie's top for no more than 3 minutes.

Serve either hot with some vanilla ice cream, or refrigerate and serve alone.


Tip: if you are using different apples (other than Granny Smith), you may want to reconsider the amount of brown sugar used, depending on the apple's sweetness.

0 comments