One of the blogs I frequently visit is “Oh, Mishka!“, written by the lovely Michelle who is facing a pie challenge.
She has a list of 25 things to do before her 25th birthday and asked her readers to help her out a bit.
While there are quite a few things that I consider huge challenges for myself (rock climbing, speaking French, etc…) there is one thing I can help her with: pie making.
On Michelle’s list it says: “Bake a pie from scratch” and I couldn’t think of any better recipe than the traditional apple pie.
350 g plain flour
1 tablespoon sugar
1/4 teaspoon salt
200 g butter
Mix flour, salt and sugar.
Cut butter in little pieces and add to the mix. Knead with your hands (might take a few minutes until all the ingredients combine, just keep going – if you own a Thermomix set dial on interval speed for 3.5 minutes and you’re settled).
Put the dough on a plate and into the fridge where it needs to stay for at least an hour.
For the filling you need:
1kg apples (slightly sour)
1 tablespoon lemon juice
1 tablespoon plain flour
100 g brown sugar
a dash of cinnamon
Peel the apples, remove the core and cut them first in quarters, then in thin wedges. Mix with the lemon juice (this prevents them from turning brown).
Grease a tarte pan (or a springform pan of 28 – 30 cm diameter).
Take the dough out of the fridge and halve. Using a rolling pin and two layers of cling wrap in between which you place one half of the dough at a time, try to roll out the dough the size of your pan.
This can be a bit tricky, but if it doesn’t work at all, you can also place one of the doughs into the pan straight away and use a small bottle or glass to roll out the dough in the tin. (Obviously, this only works for the pie base, for the top layer you will still need to figure out another way…)
Once you placed the base in the pan, mix the apples with flour, sugar and cinnamon and put on top.
Place the other dough on top (pretty much like a lid) and make sure to press the edges together.
Cook for 30 – 35 minutes (middle roast, 180°C).
Then melt 1 – 2 tablespoons of butter and brush it on the pie. Cook for another 20 minutes until the top is golden.
This pie is very crumbly (you will notice when trying to roll the dough) but the dry shell goes perfect with the juicy and sweet filling.
Super-delicious and not so complicated to make as it may sound when you first read the recipe.
By the way, don’t bother cutting little hearts out to decorate your pie like I did here – they will melt in the oven anyway and become invisible, as you can see in the very first pic…
Do you have a favourite pie recipe? Tell me about it!