23 November 2013

Rustic Double Crusted Apple Pie

Eve 23/11/13

Warm, cinnamon-y, apple-ly pie, it is like giving your tummy a cosy hug.

I always am a coward when it comes to pastry for a number of reasons.  
  1. Not over-working the dough - My arms were made for kneading bread and yeast-based doughs, trying to work the gluten as much as possible, not being gently with fragile pastry.
  2. The amount of butter/ fat - I try to steer clear of recipes which contain a lot of butter or fat so pastry isn't really a recipe I would go for. 
  3. Soggy bottoms - Will the bottom of the pastry be cooked enough or too much? 
But today, everything changed!

I craved pie, apple pie and nothing could stop me. I wanted soft, saucy apples with cinnamon and flaky pastry. I was time to tackle the fear.

Of pastry

(dramatic music)

Instead of making up a recipe for pastry or pie crust, I visited my favourite blog, "Sally's Baking Addiction". There I found it, a flaky, buttery pastry recipe. I had to try it.
The recipe was straight-forward and easy.

The fear has been beaten!

This pie is so good. Plenty of sweet, sticky apples with the perfect pastry, oh wow! The filling is just so simple to make. Just slice your apples and add the rest of the ingredient and mix. In this recipe, I use two different types of apples; Granny Smith and Gala. The Granny Smith is a tart cooking apple which mean there is more 'pectin' in them than sweet eating apples.
Pectin in a natural setting agent found in fruit and veggies. Pectin is the magic behind successful jam and jelly making! The pectin helps the filling stay in the pie and run all over the place.

There are hundreds of recipes for apple pie out there on the Internet and in books but I just wanted to come up with my own recipe. A recipe which would be made how I want my pie to be, a recipe with my taste and preferences. My pie is special to me as it has everything I want in a apple pie. 

So comforting and yummy, you just want to eat it warm with proper vanilla ice-cream. It is practically called for it.

Enjoy the pie warm instead of hot to enjoy the maximum flavour.

Just give the pie a go, you will be pleased with the results.

Rustic Double Crusted Apple Pie
Posted by Eve
Makes 1 21cm pie 

  • 315g Plain flour
  • 50g Caster sugar
  • 90g Salted butter, chilled
  • 150g Vegetable fat (like Trex or Cookeen), chilled
  • 160ml Very cold water
For the filling
  • 3 Granny Smith apples, peeled
  • 2 Gala apples, peeled
  • 2 tbsp. Cornflour
  • 3 tbsp. Caster sugar
  • 2 tbsp. Soft dark brown sugar
  • 1/2 tsp. Cinnamon
  • 1/2 Grated nutmeg
  • Old-fashioned porridge oats
To finish
  • 1 Egg, lightly beaten
  1. First, make the pastry. Put the flour and sugar into a large bowl and cube in the chilled butter and vegetable fat. Using your hands, rub the fats into the flour until even dispersed and it looks like breadcrumbs.
  2. Add the water, tablespoon at a time, mix throughout with a spatula until the pastry just comes together.  
  3. Split the pastry in half and put each half into a sandwich bag. Flatten with your hands and put into a freezer for 20-30 minutes until much firmer. Make sure the pastry doesn't freeze!
  4. Meanwhile, prepare the filling. Core the apples and slice into 1/2 cm slices. Put into a large bowl and add the rest of the ingredients except from the porridge oats.
  5. Preheat the oven to 200c/ 190c fan/ gas mark 6.
  6. Roll out one half of the pastry on a well floured surface until 1cm thick. Place into a 21cm round pie plate. Press into the corners.
  7. Scatter the pastry with the porridge oats until the base of the pastry is just covered. Pile on the apple filling on top of the oats.
  8. Roll out the other half of the pastry to 1cm thick and top the apples. Press the pastry onto the edge of the plate and using a knife, trim away the excess pastry hanging over the side of the plate.
  9. Brush the pastry with the beaten egg and make a slit for the steam to escape. Use the leftover pastry to make decorations if you like.
  10. Bake for 20 minutes then turn down the oven to 170c/ 160c fan/ gas mark 3 and continue to cook for another 25-30 minutes.
  11. Cool for 2-3 hours before serving.

Pastry recipe adapted from "Sally's Baking Addiction, My Favourite Homemade Pie Crust"
Filling by Baking the Day 

Store the pie in a fridge for a maximum of 4 days.

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