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

 

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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.

PEAR CRUMBLE

   A crumble recipe is from my very old recipe book, which I had since my childhood.  But it took years for me to even try the recipe.  Once, I gave my hand to it, I never had to look back.  When it comes to a quick dessert or when there are loads of Apples, Pears or any other fruits as a matter. This quick-fix recipe comes out to be handy.  Pies are one best versions when it comes to desserts of this genre, but the time it requires and some little meticulous techniques all make a Pie stand 2nd in the row in my kitchen.  I sought for this quick Crumble Recipe. Warm Crumbles - Crunchy with hearty Pear fillings, topped with Vanilla Ice cream are indeed a treat to the senses.  

    I  don't bake a lot & it is not my arena.  But when it comes to certain baked dishes, like Christmas Fruit Cakes, Eggless Cakes, Apple Pie, a few Cookies and this crumble recipe are the ones I have perfected and repeated. The Crumble recipes are so easy to make, and it's hard to get it wrong. There is something really cosy and comforting about a warm crumble topped with Vanilla Ice cream or cold Custards. This Crumble recipe is our latest favourite at home, and I am frequenting it very often these days with various fruits like Apple, Pear, Berries and yet to try my favourite one - The Peach Crumble.

PEAR CRUMBLE WITH VANILLA ICE CREAM

    When you have loads of fresh fruits and berries, it is best to enjoy it in a delicious dessert.  So English are these Desserts which comes in the name of Pie, Cobbler, Crumble, Tart etc., And I have always wondered what is the difference between these desserts.  

PIE & TART:

    PIE is a dessert which has a bottom crust with a filling, couple of inches tall.  And some pies are topped with a second crust, latticed or decorated, or just a sheet of crust with small incisions over it. It is baked in a Pie Plate.  Yes, I forgot to say, Pie can be Sweet or Savoury(whenever it is Pie I remember the Rabbit Pie from one of Enid Blyton's Famous Five Series). Then TART - I thought that Pie and tart were the same.  Though similar to the nature, the difference is that Tarts have thicker crusts with a filling.  They are baked in a Tart Pan which are shallow with ridges or fluted edges.  Some Tart pans have removable bottom portions which could be removed when baked, which helps in removing the tart once baked.  Then the major difference is that a Tart never have a second or the top crust.

CRUMBLE & COBBLER:

      Crumbles & Cobbler - Both doesn't have a bottom crust.  The fruit filling is placed in a deep dish(pie pan/baking dish) then it can be topped with a crumbly crust.  For Crumbles, we can use Flours, Oats, slivered nuts mixed along with Sugar/Brown Sugar & Butter, which becomes crumbly, streusel like mixture and becomes crunchy when baked.  But in a Cobbler, the fruit filling is topped with dollops of biscuit dough or batter.

PEAR CRUMBLE:

    So, now with a bit of knowledge about these similar desserts, let's come back to our Pear Crumble.  The two main steps which has to be done while making a Crumble are:

• Spiced Pear Filling

• The Crumble Mixture

  
  

Pear Filling:  

    After all, this is Pear Crumble, so we need loads of Pears. I had a few Pears lying in my refrigerator, Crunchiness and flavour all got together. Ha, Ha!!! I wanted to finish off the never ever otherwise touched Pears lying in my refrigerator.  So here goes some Pear recipes just with the idea of finishing the Pears.

THE PEAR FILLING

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

• Pears – Make sure to slice the Pears into uniform sizes. The amount of filling is as your heart desires. So use loads of Pears if you prefer a whole lot of Pears in your Pear Crumble.
• Spices – The warmness of Spices is all about Pear Crumble. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe. And don't forget to add a bit of Ginger in a Pear Crumble.  It gives a wonderful flavour along with the spices.
  
• Lemon – Lemon prevents the Pears from oxidizing(browning). What you need is just a bit which will help keep the flavours intact and also keeps the pear slices white.
• Sugar – Sugar sweetens the Pear filling. I have used Brown Sugar. And have cooked it along with the Pears & Spices, until the pears are half cooked and all the sugar turns out into a caramel-like sauce along with the juices from the Pears.

The Crumble:

CRUMBLE MIXTURE

       Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

      As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.            And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble. 

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Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM

Preparation Time - 30 - 45 Minutes

Cooking Time (Apple Filling) - 7-10 Minutes

Baking Time - 30-45 Minutes

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HOW TO MAKE PEAR CRUMBLE

PEAR CRUMBLE

INGREDIENTS:

For Pear Filling:

Cinnamon & Nutmeg Powder - 1/2 Teaspoon
Salt - To Taste

METHOD:

For Pear Filling:

 

• Wash, peel & core the Pears.
• 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 the Pears & prevents them from de-colouration. 
• Sprinkle Brown Sugar, grated Ginger, Cinnamon & Nutmeg Powder and give a good toss.
• Cook this on a medium–low heat for  about 5–10 minutes or until the sugar has dissolved.
• Cook until the pear is just starting to soften & all the sugar turns out into a caramel-like sauce along with the juices from the pears.
• Boil it until the sauce thickens or until it the Pears are well coated with the Sauce.
• Switch off the flame and leave this aside.
  

 

For the Crumble:

 

• Blanch the Almonds, Sliver them into thin slices, and toast them on a low flame until crispy.
• Chill the bowl in which you are going to prepare the crumble. 
• Cut butter into cubes and leave it in the refrigerator until use.
• In a bowl, combine All-purpose Flour, Almond Slivers, salt & brown 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/streusel mixture. 
• 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 crumble.
• 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.
• Leave this in the refrigerator until use.

PEAR CRUMBLE

For Pear Crumble:

 

• Preheat the oven to 180 °C.
• Take an ovenproof dish, big enough to hold all the ingredients.
• Grease the baking dish with a bit of butter.
• Now, spread out the Pear Filling in the baking dish.
  
• Pour in any sauce left in the pan & even it out with a spatula.

• Now, sprinkle the crumble in an even layer over the top of the Pear Filling.

• Place the dish on the middle rack in the Oven.
• Bake for about 30 Minutes.  Then turn the baking dish around halfway through cooking.
• The Crumble would be ready when the topping turns golden, and the juices starts to bubble out.

• It took around 30-45 minutes for me to bake this Pear crumble.
• Serve Pear Crumble warm, topped with  a hearty dollop of Vanilla Ice cream or Custard. 

PEAR CRUMBLE WITH ICE CREAM

 NOTES:

• I have used slivered and toasted Almonds in the crumble mixture.
• Can swap it with your preferred nuts.  
• I have a bit of Ginger in this Pear Crumble which gives a wonderful note of flavour.  But adding ginger is purely optional.
• Can use White Sugar or Brown Sugar. Suit your preference.
• Can make the same recipe with fruits like Apple, Pear, Peach, Apricot, Rhubarb, Berries etc.,