Thursday, January 6, 2011

Apple Pie



Apple pie was one of the pastry items I learned in culinary school. Well, my first class in Pastry class was on shortcrust/sugarcrust. Then, it remains as one of my favorites recipes. Sometimes, I would make them for families and friends. They would love this apple pie as the pastry is rich and crumbly. This crust recipe is my favorite. I've tried several different crust recipes, and I'd still like this one. What's your favorite crust recipes?

Apple Pie

Pie
500g Flour
250g Butter
2# Egg Yolk
50g Confectioners Sugar

Filling
3# Apples - peeled, cored, diced
200g Brown Sugar
1# Cinnamon Stick
Cinnamon Powder- as desired
100g Raisins
50g Butter
5g Corn Starch

Crust
1. Sift flour and sugar together.
2. Rub in egg yolk and butter into the flour mixture.
3. Turn dough onto work surface and divide them into two balls (base and top crust) and flatten them. Cover with plastic wrap and chill for an hour.
4. Roll one pastry on a lightly floured surface. Gently transfer them to a pie pan/mold.
5. Trim the edges of pastry to fit the mold.
6. Dock the crust with fork.
7. Cover with plastic wrap and place in refrigerator.

Filling
1. Sweat diced apple with butter and cinnamon stick.
2. Add in raisins, and sprinkle cinnamon powder to your liking.
3. Sprinkle corn starch, and let the juice thicken.
Assemble
1. Preheat oven to 180 Celsius.
2. Spoon the apple filling into the pie crust.
3. Roll half of the pastry, and cover the top of pie.
4.Trim the pastry crust and crimp the edge using your fingers or fork.
5. Dock the top of pie to allow steam to escape.
6. Brush 1# egg yolk on top of each crust.
7. Bake for 20 to 30 minutes.
8. Let cool for an hour before serving.


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