APPLE PIE

     

 

    An Apple Pie - the most classic dessert I have ever known.  Though it has always been very American when it comes to Apple Pie, Coca Cola, Ford & Mickey Mouse and it is one dish frequented right from Fourth of July to Thanksgiving to Christmas in America.  Though so American, it is originally a recipe which originated in England with culinary influences from France, the Netherlands, and the Ottoman Empire.  It has a recipe as old, as it dates back to 1381.  

 

    Whatsoever, Apple Pie is surely a Classic Dessert and a decadent indulgence with its wonderful flaky crust, flavour filled Spiced Apple filling, rich Apple Sauce.  Top it up with Whipped Cream or Ice Cream or with Custard or Cheddar Cheese, it is surely going to take this Classic Dessert to the next level.  Tis the Season and this Apple Pie can be one wonderful Dessert for your Christmas Feast.  This Apple Pie can easily be made ahead of time and stored up, which turns out to be handy when you are planning for a Christmas Party Menu.

 

    I was inspired to make Apple Pie during our trip to Cameron Highland last year. The BOH TEA CAFE, a beautiful spot on top of a hill sold Boh Tea and some baked goodies. A rainy evening & the cold weather asked for some hot cup of coffee, and to my disappointment I got none. They served only Tea, Tea, Tea. Well, I succumbed my urge for Coffee indulging in the never ever possible feel of wintery chillness in Malaysia. I felt that I was in Ooty.  

 

    My kids ordered some Ice cold Tea and some pastries, and one was this Apple Pie. Warm, loaded with Apples and the welcoming Cinnamon flavour, we all loved it. And since then I wanted to try it out at home, and this recipe happened to be my experiment with it. Turned out to be perfect for my first trial, and my daughter was awed by the way I made lattices on top of the Apple Pie. She was saying I thought you were going to make it simple. As for any other recipes, I have my expectations and specifications, and I had always wanted to make an Apple Pie at least topped with a lattice, leave alone making beautiful flowers and leaves out of the pastry. Maybe, I will surely make it in due course. And I served it with a scoop of Vanilla Ice cream. Tastes great with homemade Custard too.

 

There are 4 main steps when it comes to this Apple Pie:

 

APPLE PIE

 

• The Pie Crust

• Spiced Apple Filling

• Apple Sauce &

• Finally, making the Lattice out of the Crust.

 

The Pie Crust:

 

    Making Pie Crust can be tricky, but I felt it was too straight forward. Going through some recipes and trying it out to suit our taste. I finally decided upon using Butter for the Crust. Some recipes suggest using shortening for the desired flakiness in the crust. But butter imparts an impeccable flavour. Nothing beats Butter when it comes to making a Pie Crust.

 

    The most important point to remember while making a Pie Crust is that you need COLD BUTTER & ICE COLD WATER. Keep everything cold. Even your hands. Everything should be COLD, COLD, COLD. Keeping the Pie crust as cold as possible prevents the fat from melting. And once the dough is ready, leave it wrapped in the refrigerator until you bake. If the butter melts before baking, the Pie Crust may not turn out to be flaky. The Cold fat should melt while baking, the steam within helps to separate the crust into flaky layers.

 

    The amount mentioned yields you with two portions. One for the bottom layer and another for the top layer. Can simply layer it on top of the apple filling, make some vent holes, brush it with an egg wash & finally, dust it with Sugar and Bake. Or can make Lattices out of the second portion and top it up designed as Lattice over the Apple Filling. 

 

Apple Filling:  

 

    After all, this is Apple Pie, so we need loads of Apple. I had a few varieties of Apples lying in my refrigerator Royal Gala & Granny Smith. I used both to get the complex flavour in each bite. Crunchiness and flavour all got together. Ha, Ha!!! I wanted to finish off the Apples lying in my refrigerator.

 

APPLE PIE FILLING

 

Anyway, let's see what makes a great Apple Filling, 

• Apples – It’s best to use a variety of apples in an apple pie. Experts recommend using half tart and half sweet. And ah! make sure to slice the Apples into uniform sizes. The amount of filling is as your heart desires. So use loads of Apples if you prefer a whole lot of Apples in your apple pie.
• Spices – The warmness of Spices is all about Apple Pie. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamons & Nutmeg in Apple Pie. So I have added both in this recipe.
• Lemon – Lemon prevents the Apples from oxidizing(browning). What you need is just a bit which will help keep the flavours intact and also keeps the apple slices white.
• Sugar – Sugar sweetens the pie filling. I have used both Brown & White Sugar. And left it aside for all the juice to ooze out which I needed for making Apple Sauce.
• Flour – Dust the filling with some flour just before spreading it out on the crust. Flour thickens the pie filling.

 

Apple Sauce:

 

APPLE SAUCE

 

    I used the Juices strained out from the apple filling. All rich with Apple flavour & spiced, boiled it for a few minutes with a blob of butter, then added a bit of Flour mixture and thickened it up into a Sauce. If you do not have enough Apple Juice, then you can make some fresh Apple Juice or use store-bought Apple Juice. Rest of the steps remains the same. You may need some good amount of Apple Sauce to pour out into the Apple Filling which would give a rich texture & flavour to the filling.

 

Lattice Pie Crust:

 

    I am always fascinated by the way Pie Crusts are designed. Some go to extend of converting it into a form of art. There are so many types of arrangements, but I have always loved the Lattice Weaving. A simple, yet stunning Classic style which never goes out of style. No complex Engineering or Geometrical skills needed to perfect it. I would say though it looks intimidating, it is easier than it looks.

     

    It is a simple form of weaving out the Pie Crust. Place the thin strips of Pie dough on top of the Pie filling, layer it over and under one another like weaving a basket. Lattice design not only gives you a beautiful appeal to your Apple Pie but also has spaces between the strips that allow the steam to escape. If you do not leave any vent holes while baking a Pie, there can be chances of mild explosions in your oven. I have given you detailed instruction on how to do it. Can even go through some videos for simple understanding.

 

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Cuisine - Around the World

Recipe Type - Pie

Difficulty - Medium

Yields - 10" Apple Pie

Author - SM

Preparation Time - 30 - 45 Minutes

Refrigeration Time - 1 Hour & 30 Minutes

Cooking Time (Apple Sauce) - 7-10 Minutes

Baking Time - 1 Hour & 10 Minutes

 

For more BAKED GOODIES, Click here...

 

 

 

HOW TO MAKE APPLE PIE

 

APPLE PIE WITH VANILLA ICECREAM

INGREDIENTS:

 

For the Pie Crust:

 

All-purpose Flour - 300 Gms

Butter - 150 Gms

Sugar - 40 Gms 

Salt - 1/2 Tspn

Ice Cold Water - 4-6 Tablespoons(Approximately)

 

For the Apple Filling:

 

Apple - 4-6 Medium Sized.

Brown Sugar - 50 Gms

White Sugar - 25 Gms

Cinnamon Powder - 1 Tspn

Nutmeg Powder - 1/2 Tspn

Lemon Juice - 1 Tbspn

Corn Flour - 1-2 Tbspn

 

For Apple Sauce:

 

Strained Apple Juice - as required

Butter - 2 Tbspn

Corn Flour - 2 Tspns

Cold Water - 40 ml

 

 

For Egg Wash:

 

Egg - 1 No.

Milk - 1 Tablespoon

Sugar - For Dusting 

 

METHOD:

 

For the Pie Crust:

 

• Chill the bowl in which you are going to prepare the pie crust. 
• Cut butter into cubes and leave it in the refrigerator until use.
• In a bowl, combine All-purpose Flour, salt & sugar.
• Mix until well combined.
• Add chilled butter cubes to the flour. 
• Gently toss it up with a fork until it crumbles. 
• Alternatively use your fingertips, gently rub the butter into the flour until the mixture looks like breadcrumbs. 
• Make sure that your hand & finger are cold while doing this step. Can dip your hands in ice-cold water and wipe off any moistness before doing the process.
• This is to avoid melting the butter, which will alter the texture of the pie crust.
• If you have a food processor, the job gets easier. I do not have one & did the step using my hands or simply toss-up the ingredients using a fork.
• If using a food processor, place the flour, butter and process, using the pulse button, for 10-15 seconds until the mixture is crumbly.
• Make a well in the centre, add 1 tbsp of ice-cold water. 
• Gently mix the flour with your hands in quick movements.
• Add little water at a time and repeat the process until the dough clumps together.
• The dough should just hold together. You may require approximately 4-5 Tablespoons of Water.
• Dust the surface with a little flour and gently gather and press the dough in quick movements.
• Knead it into a smooth dough. Do not overwork on it.
• Divide the dough into two portions. Let one portion be slightly larger than the other one.
• Cover it up with a cling wrap and leave it in the refrigerator for about an hour.

 

APPLE PIE

For Apple Filling:

• Wash, peel & core the Apples.
• Cut them into small or chunky pieces of uniform size.
• Immediately, add a drizzle of Lemon Juice and give a quick stir.
• This is to avoid oxidization of apples & prevents them from decolouration. 
• Sprinkle Brown Sugar, White Sugar, Cinnamon & Nutmeg Powder and give a good toss.
• Cover & leave this aside for about an hour. Can keep it in the refrigerator too.
• Once soaked the Apples would have oozed out the Juice.
• Strain it through a colander and leave it aside for a few minutes.
• Collect the Apple Juice in a separate bowl.
• Dust some flour over the Apples and keep it aside.

For Apple Sauce:

• Heat a Sauce Pan and add a blob of butter and heat it on a low flame.
• Pour in the collected spiced Apple Juice and give a quick stir.
• Meanwhile, mix the cornflour in cold water. Make sure there are no lumps in the mix.
• Slowly pour this & stir it using a whisk.
• Boil it until the sauce thickens or until it reaches the desired consistency.

For Apple Pie:

• First, take one portion of the Pie crust dough.
• Dust the surface and gently roll it out into a circle big enough to cover the baking bowl in which you are going to bake the pie.
• I made a circle of 10 inches. 
• Carefully roll it out onto the rolling pin and gently spread it out on to the baking tray.
• Poke the Pie Crust with a fork all over the crust. 
• Now, spread out the Apple Filling all over the crust.
• Then, pour in the Apple Sauce all over the Apple Filling.
• The next step is to roll out the second portion of the Pie Crust.
• Simply roll it out & place it over the Apple Pie or make lattices out of it.
• If you are using the crust as such, then cut a few Vent holes on top of it.
• Brush it with an Egg Wash & drizzle some coarse Sugar over it. 
• Alternatively can design & decorate the top crust to suit your whims and fancies.
  

APPLE PIE

• Roll out the second portion of the pie dough into a 10-inch circle.
• Cut dough into strips (1/2 to 1 inch).
• Lay 6 strips vertically and evenly spaced on top of the filled pie. 
• Use the longer strips in the centre of the pie and the shorter strips on the ends.
• Fold every other(alternate) strip (3 in total) back.
• Make another 6 strips to arrange them horizontally over the Pie. 
• Lay one strip perpendicular on top & Unfold the 3 vertical strips back so they lay over the perpendicular strip. 
• Next alternate between the other vertical strips. 
• Fold the other 3 vertical strips back. Lay one of the 5 unused strips perpendicular on top. 
• Unfold the 3 vertical strips back so they lay over the perpendicular strip. 
• You would now start to see a beautiful woven pattern!
• Repeat with last 4 strips, weaving the strips over and under one another.
• Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers. 
• Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust.
• Flute the edges of the pie. 

For Egg Wash:

• Crack open the egg and whisk it along with milk until well combined.
• Using a Pastry Brush, brush the top crust(lattices) with the Egg Wash.
• Sprinkle with a little coarse sugar. Sugar helps you to get a beautiful colour & crunchiness to the top crust.
• Refrigerate the Apple Pie for about 30 minutes before baking.

Baking the Apple Pie:

• Preheat the Oven to 204°C(400°F) for about 20 minutes.
• Place the Apple Pie onto a large baking sheet and bake for 20 minutes at 204°C(400°F).
• Keeping the pie in the oven, reduce the temperature down to 190°C (375°F) and bake for another 40-50 minutes. 
• If the top of your pie is getting too brown, cover it loosely with an aluminium foil. 
• Once the sauce in the Apple Filling begins to bubble up, The Apple Pie would be ready.
• Check with a skewer, when inserted it should come out relatively clean.
• Allow the apple pie to cool for at least 4 hours before serving. 
• Drizzle the apple pie with some extra apple sauce before serving.
• Serve Apple Pie warm or @room temperature.
• Can be stored in the refrigerator for up to 3 days. Keep it covered.
• Serve it with whipped cream or Vanilla Ice cream for an extra treat.
• Apple Pie can also be served along with a hearty drizzle of homemade Custard.

 

APPLE PIE WITH VANILLA ICECREAM

NOTES:

• The pie crust dough can be made earlier and stored in the refrigerator for up to 5 days.
• Can store it in the freezer for up to 3 months. 
• Thaw overnight in the refrigerator before using. 
• Baked apple pie freezes well for up to 3 months. 
• Thaw overnight in the refrigerator and allow to come to room temperature before serving.
• Slice your apples into a uniform thickness. Otherwise, you may end up having some solid apples and some thin, mushy apples in the apple filling.
• Use all Brown Sugar or mix up Brown Sugar & White Sugar.
• Add your preferred Spice for the Apple Filling.
• Keep the Apple Pie in the refrigerator for about 30 minutes before baking.  
• Cold dough helps you to get a flaky textured Apple Pie and also helps to hold the lattice shape.

EGGLESS BANANA WALNUT CAKE

    Yet another Eggless & Butterless Cake recipe - Banana Walnut Cake. Impressed by my previous Eggless Marble Cake & Eggless Orange Cake, I am using the same recipe to experiment it with flavours, and I am getting overall good results. My premonition about Eggless & Butterless cakes has changed drastically, and I've started to love them. Above all, I can incorporate it within no time that I quickly mix up & bake these cakes on the go within no time.

    Whenever I make or buy Banana Cakes, I have always felt that it had a mild note of Eggy smell somewhere. An Eggy smell in baked goodies is something I do not like. So when my Eggless Cake recipes turned out to be foolproof, I started to try new variations with loads of fruit flavours, and this Eggless Banana Walnut Cake is one among them. This cake recipe turned out to be extra soft & fluffy with the welcoming Banana Flavour, and it got over within no time.

    Banana & Walnut Cake is moist, fluffy, full of flavours & it comes with a mild crunchiness. What's great about this Banana Cake Recipe is that it takes less preparation time. This Banana Cake recipe is a simple, yet foolproof recipe. And all the more it also leaves room for an additional mix of flavours, nuts etc., Banana & Walnuts go hand in hand & I love to add some Walnuts in Banana Cakes, which gives a place for crunchy bites in between the soft and moist cakes. Also, the flavour is not so overwhelming that the real aroma of Banana Cake does not get lost in the midst of it. You can add any other Nuts of your choice or can add Chocolate Chips instead of nuts in this banana cake.

EGGLESS BANANA WALNUT CAKE

    If you are interested in a Classic Banana Cake, then I have posted a recipe of the same earlier impressed & influenced by the best Banana Cake in Johor, Malaysia from The HIAP JOO BAKERY. 

    Tis the Season of Cakes & Wines and if you love Eggless Cakes and if you want something very light & simple, then this Eggless Banana Cake is sure to appease your taste buds. This Eggless Banana Walnut Cake is an easy, tasty and mildly sweet cake, that it can be eaten as a teatime snack or even for breakfast. The aroma of the baked Banana Cake is an absolute free treat. 

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Recipe Type - Cake, Dessert

Difficulty - Medium

Yields - 1 Medium Sized Cake

Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

For more EGGLESS CAKE RECIPES, Click here...

HOW TO MAKE EGGLESS BANANA WALNUT CAKE

 

EGGLESS BANANA WALNUT CAKE

INGREDIENTS:

For Banana Cake Batter:

Curd/Yogurt - 1 Cup (270 Gms)

Sugar - 1 Cup (240 Gms)

Vegetable Oil - 1/2 Cup (110 Gms)

Vanilla Extract - 1 Tspn

Mashed Banana - 3/4 Cup

Walnuts - 1/4 Cup

All-purpose Flour - 2 Cups (340 Gms)

Baking Soda - 1/8 Tspn

Baking Powder - 1 Tspn

Salt - a Pinch

Water - 4 Tbspn

EGGLESS BANANA WALNUT CAKE

METHOD:

For Eggless Banana Walnut Cake Batter:

• Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
• Chop the walnuts into small pieces and dust it up with some All-purpose Flour and keep it aside.
• Peel the bananas and mash it up and keep it aside. 
• There should be no lumps in it. Alternatively can blend it up in a blender/mixer. 
• In a large bowl, combine Curd/Yogurt, Sugar & Oil.
• Whisk it using a hand beater or a wire whisk until sugar dissolves. 
• Beat all the above ingredients using a hand whisk or an electric beater.
• Just beat until the sugar dissolves, do not overbeat.
• Add in the mashed bananas and mix well. 
• Now add the flour mixture in two or three batches.
• Add in the chopped Walnuts.
• Gently fold it up using a spatula.
• Fold all the ingredients until well combined.
• Pour in 4 Tbspns of Water and fold it again until well combined.
• Keep the batter aside.

For Eggless Banana Walnut Cake:

• Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
• Grease the Cake Tin and dust it up with the Flour. 
• Line the greased Cake Tin with Baking/Parchment Paper.
• Pour in the Banana Walnut Cake Batter into the tin.
• Let the Cake batter spread-out naturally.
• Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
• Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 -50 minutes or until the skewers come out clean.
• Let the Banana Walnut Cake cool in the Cake Tin on a rack.
• Remove the Eggless Banana Walnut Cake from the pan carefully and peel off the baking paper.
• Cut the Banana Walnut Cake into the desired shape and store it in an airtight box.
• When stored properly, it lasts for up to 3 days @ room temperature.

For Longer Shelf Life:

• Wrap it in plastic wrap and refrigerate the Banana Cake. Can be refrigerated up to a week.
• Before serving, remove them from the plastic wrap and serve once it reaches the room temperature.

EGGLESS BANANA WALNUT CAKE

NOTES:

• For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
• For the best tasting vanilla cake, stick to flavourless vegetable oil. In my Opinion, Sunflower Oil/Canola Oil works best.
• Be careful not to over mix the batter. Otherwise, the cake will be dense and heavy.
• This is a mildly sweet cake, Can adjust the amount of sugar to suit your preference. 
• I have used 3/4 Cup of mashed Banana in this recipe.
• The Cake was moist & rich with Banana Flavour with a crunchiness from the Walnuts.
• Do not over-bake the cake. It continues to cook in the pan as it cools.
• Adjust the baking time according to your oven settings.